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Kisuke x Zahocho tsuchime aogami #2 210mm gyuto (stainless clad)

Kisuke x Zahocho tsuchime aogami #2 210mm gyuto (stainless clad)

Regular price ¥45,200 JPY
Regular price Sale price ¥45,200 JPY
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This is the first Kisuke x Zahocho gyuto and we're very happy with how it turned out. It is a heavy mid-weight with an asymmetric grind and excellent edge geometry---it's thin behind the edge without being delicate.

For those who prefer stainless clads, this is a perfect option especially if you're looking for something with heft and authority.

※ Quick look video:

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Blacksmith: Kisuke Manaka
Location: Saitama, Japan
Knife type: bunka
Finish: polished tsuchime

Construction type: honwarikomi | stainless clad
Steel type: Hitachi aogami#2

Total length: 379mm
Blade length (heel to tip): 215mm
Blade height at heel: 54.4mm
Spine thickness at handle: 3.4mm
Spine thickness at heel: 3.3mm
Spine thickness at middle: 2.2mm
Spine thickness 1cm from the tip: 1.1mm
Weight: 208g

Edge/bevel: 50:50
Handle: octagonal rosewood

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Exclusive of shipping fee.
We ship worldwide via EMS or DHL.

These knives are handmade so there will be slight variances.


Shipping

We ship worldwide from Tokyo to over 150 countries.

Enjoy free shipping on orders over 19,000 JPY (approx. 140 USD) with code "ZKT20".

For customers in the Philippines, get free shipping on orders over 5,000 PHP with code "PH5K". Please note that we cannot ship to areas with the following zip codes: 5317, 5316, 5315, 5314, 5111, 5110.

INTERNATIONAL SHIPPING
For USA, Canada, Europe, and Australia, we ship via DHL.
For Asia and Middle East, we use JapanPost EMS.
Upon order confirmation, we will ship out in 1-2 business days.

DELIVERY TIME
US, Canada, Australia, Europe: 3-5 days
Middle East: 5-10 days
Asia: 2-5 days

For Philippines:
Manila and nearby cities: 2-5 days
Visayas/Mindanao: 15-25 days

Note: These estimates are averages and not guaranteed delivery times. The actual number of days may vary due to factors such as transport, customs, and handling conditions in the destination area, which are beyond our control. Thank you for your understanding.

TRACKING YOUR ORDER
Once your order is shipped, we'll send you a confirmation email with a tracking link.

CUSTOMS AND IMPORT DUTIES
Item prices and shipping fees exclude import duties, taxes, and charges. Buyers are responsible for these fees. In the Philippines, there are no taxes regardless of the item's value.

Return Policy

RETURNS

  • You can return products within 14 days of receiving them.
  • To be eligible for return, the product must be unused, in the same condition as when you received it, and in the original packaging.
  • You must provide a proof of purchase to complete your return.
  • Buyers are responsible for the cost of returning products.
  • Contact us at info@zahocho.com to arrange a return.

Please note:

  • Knives damaged due to misuse, improper care, poor technique, mistakes in use or sharpening, or any other type of damage resulting from user error are not eligible for return, exchange, or refund.

REFUNDS

  • We will notify you by email once we receive and inspect your returned item.
  • If approved, a credit will be applied to your original method of payment within a certain amount of days.

LATE OR MISSING REFUNDS

  • Check your bank account first if you haven't received your refund yet.
  • Contact your credit card company if necessary.
  • Contact your bank if you still have not received your refund.
  • Contact us at info@zahocho.com if you have any further concerns.

EXCHANGES (if applicable)

  • We only replace items if they are defective or damaged upon arrival (not due to misuse).
  • Contact us at info@zahocho.com if you need to exchange a defective or damaged item.

Care Instructions

Japanese kitchen knives requires some attention. It's crucial to pay attention to the following points.

Correct use
• Always use the appropriate knife for the task.
• Refrain from moving the knife in a lateral direction while cutting. Use the thrust-cutting technique. 
• Avoid bones and frozen food.
• Always use a wooden or rubbing cutting board. Avoid hard plastic, glass, or marble. 

Washing-up
• Wash and dry the blade as soon as you're done with it especially carbon steel knives.
• Always wash your Japanese kitchen knife by hand. Never use a dishwasher.

Knife maintenance
 Use sharpening whetstones to sharpen or touch up your Japanese knife. In general, honing rods are not recommended as using these will cause damage to the edge. Honing rods are for western knives. Electric sharpeners and pull through sharpeners should never be used on Japanese kitchen knives. 

GCash Order Form (for PH)

Click here to fill out the GCash order form

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Kisuke x Zahocho tsuchime aogami #2 210mm gyuto (stainless clad) - Zahocho Japanese Knives

Kisuke x Zahocho tsuchime aogami #2 210mm gyuto (stainless clad)

¥45,200