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