Gyuto knife, Aogami 2 core with stainless steel cladding, nashiji finish - Tadafusa

£150.00 

  • Gyuto knife, Aogami 2 core with stainless steel cladding, nashiji finish - Tadafusa
  • Gyuto knife, Aogami 2 core with stainless steel cladding, nashiji finish - Tadafusa
  • Gyuto knife, Aogami 2 core with stainless steel cladding, nashiji finish - Tadafusa
  • Gyuto knife, Aogami 2 core with stainless steel cladding, nashiji finish - Tadafusa
  • Gyuto knife, Aogami 2 core with stainless steel cladding, nashiji finish - Tadafusa
  • Gyuto knife, Aogami 2 core with stainless steel cladding, nashiji finish - Tadafusa
  • Gyuto knife, Aogami 2 core with stainless steel cladding, nashiji finish - Tadafusa

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A classic Gyuto shape with aogami steel on the core and clad in stainless steel for easy care. This knife also has a lovely distal taper for better balance.

SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile.

STEEL: Aogami (blue paper) 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. The steel has then been hardened to 62-63 Rockwell and wrapped in stainless steel to further ease maintenance.

FINISH: Nashiji or pear skin finish. This matt and mottled finish helps with food release and looks very rustic.

HANDLE: Western shaped bubinga handle.

LENGTH: 180 or 240mm in length

MAKER: Tadafusa - Niigata City, Japan

BEST FOR: One knife for everything.

SAUNDERS SAYS: "This range of knives is both beautiful and functional. The nakiri was one of the knives that got me into this profession and I have owned one for quite a few years now."

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