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Tadafusa Aogami Nashiji Gyuto(Chef Knife) 210mm

$113.00 $162.00

Like the Santoku (All-purpose) kitchen knife, the Gyuto (Chef/Cook) Kitchen knife stands out with its quality and its finish. The way the Walnut handle blends with the Integral bolster and the Nashiji (Pear skin) finish down to the grind pattern on the blade of the knife is a true example of the blacksmith’s skill.

When I first received the 210mm Gyuto I found that the extra length and weight suited my hand a little better than the 180mm Gyuto. As a result, I decided to compare the two knives by prepping the same ingredients for the Stir Fry Pork mince with cabbage and Asian vegetable. From dicing the garlic, ginger, chilies, and red onions to shredding the Cabbage and Asian vegies the 210mm Gyuto performed as well as the 180mm. However, as I do have quite large hands, I found the 210mm Gyuto had a slightly better “feel”. If you want a very high-quality handmade kitchen knife from Japan either the 180mm or this 240mm Gyuto will be a terrific addition to your kitchen.

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

 

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.

Style: Gyuto (Chef/Cook)
Core: Aogami 2 steel, hardened to HRC62-63
Cladding: Stainless steel
Finishing: Nashiji (meaning rough finish or pear skin)
Blade Length: 210mm
Overall Length: 350mm
Weight: 188gm
Blade Height @ Heel: 47mm
Spine Thickness @ Heel: 3.7mm
Spine Thickness @ Tip: .04mm
Bevel: Double
Handle Material: Walnut (attached to an integral bolster)

Handle Style: Western (Left or Right-handed)

Tadafusa Aogami 2
Tadafusa has been handmaking beautiful Japanese Kitchen Knives since 1948 and was founded by Sone Torasaburo. Their forge is located in the town of blacksmiths, Sanjo, Niigata prefecture, Japan, an area known for its metalwork as well as its high-quality rice and sake.
The Aogami 2 steel knives are hardened to HRC62-63 and clad in softer stainless steel. This range has a Nashiji (meaning rough finish or pear skin) finish which compliments the walnut handle. The blade is distal tapered for better balance and has a sealed bolster that seals the blade to the handle, resisting dirt and water. They are a perfect range of knives to get a taste of carbon steel without the headache of the maintenance required for a normal carbon steel knife.
The Tadafusa Aogami Nashiji knives with the Walnut handle are the perfect addition to any kitchen, whether it is a busy restaurant or a home kitchen, these knives stand out with their looks and their quality.

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.