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Ohishi,SLD - Migaki TsuchimeGyuto(Chef Knife)210mm

$181.85 $259.80

The Ohishi, SLD 210mm Gyuto with its Migaki (polished) hammered (tsuchime) finish is a true example of the blacksmith's skill and experience.

This knife has a nice weight to it and with the balance set just in front of the heel, the knife will not tire you when you have a lot of food prep to do. The belly of the blade is more gradual than some other Gyuto knives which allow for both rocking cuts or push/pull cutting.

The traditional handle is D shaped Ebony handle with a Pakka wood ferrule is traditionally for right-handed use but many left-handers also find them very comfortable to use.

Overall this knife is the perfect addition to any busy kitchen and the Stainless-steel cladding makes them very easy to maintain.


About Gyuto (牛刀): (Chef/Cook) Kitchen Knives

Made in Japan Logo

Style: Gyuto
Core: SLD steel, hardened to HRC62-63
Cladding: Stainless steel.
Finishing: Migaki (Polished) -Tsuchime (Hammer finish)
Blade Length: 210mm
Overall Length: 365mm
Blade Height @ Heel: 48mm
Spine Thickness @ Heel: 4mm
Spine Thickness @ Tip: 0.3mm
Weight: 187gm
Bevel: Double Bevel
Handle Material: Right-Handed D-Shaped Ebony

This series of knives have a polished (Migaki) hammered (tsuchime) finish which makes them an extremely attractive addition to the kitchen. The handle is D shaped Ebony handle with a Pakka wood ferrule. Theoretically, this is a right-hander handle, but I know loads of people who happily use them left-handed.

What is SLD Stainless?
SLD steel was originally designed by Hitachi as high-performance cold work die steel for cutting other steels. Being used in dies for punching or stamping other metals SLD stainless improved mould lifespan and ease of fabrication.
So how does that fit in with kitchen knife manufacture you ask?
Blacksmiths used SLD stainless when making quality kitchen knives because it's hard, tough, and strong against wearing so they could create knives that will hold their edge as long as carbon steel knives but are much easier to look after and maintain

Washing – Hand wash with soapy water, rinse the blade with Hot water. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Do not wash in a dishwasher!

Storage – Store in a cool, dry place. Do not store in cutlery draw with other knives. Use a knife rack or at a minimum a cover for the knife to protect the edge

Sharpening - It is recommended to sharpen these knives to a fine edge on a Japanese Whetstone. However, for touch-up sharpening, you can use a Ceramic Steel and a 2 or 3 Wheel Japanese Water sharpener as these are designed for the angle of bevel angle of Japanese knives.