Gyuto knife, shirogami 1 carbon steel, migaki finish - Ikeda

£1,950.00 

  • Gyuto knife, shirogami 1 carbon steel, migaki finish - Ikeda - Kitchen Provisions
  • Gyuto knife, shirogami 1 carbon steel, migaki finish - Ikeda - Kitchen Provisions
  • Gyuto knife, shirogami 1 carbon steel, migaki finish - Ikeda - Kitchen Provisions
  • Gyuto knife, shirogami 1 carbon steel, migaki finish - Ikeda - Kitchen Provisions
  • Gyuto knife, shirogami 1 carbon steel, migaki finish - Ikeda - Kitchen Provisions
  • Gyuto knife, shirogami 1 carbon steel, migaki finish - Ikeda - Kitchen Provisions
  • Gyuto knife, shirogami 1 carbon steel, migaki finish - Ikeda - Kitchen Provisions
  • Gyuto knife, shirogami 1 carbon steel, migaki finish - Ikeda - Kitchen Provisions

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This gyuto is made by the legendary Yoshikazu Ikeda. He is the current chairman of the Sakai dentokogeshi (traditional skilled crafts)association. It is a honyaki or true-forged blades. These blades use a mono steel construction which is then differentially hardened. This basically means the edge is harder than the spine. The wave line, or hamon, seen on the blade face is an indication that the blade has been hardened in this way. These are the hardest knives to make and failure rate is high. 

SHAPE: Honyaki gyuto. This is the Japanese version of the western chef knife. 

STEEL: Shirogami (white paper) 1 steel. This steel has the highest amount of carbon out of the paper steels so will get crazy sharp easily. It is a very reactive steel so best kept dry. These blades are also clad with soft iron which is also susceptible to rust. The steel has been mizu (water) quenched. 

FINISH: MIgaki or mirror polished.

HANDLE: Buffalo horn western style handle.

LENGTH: 240mm in length.

MAKER: Yoshikazu Ikeda - Sakai City, Japan

SAUNDERS SAYS: "This would be a really really special knife to have in your kitchen."

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