Handcrafted in Sanjo, Japan by Tadafusa Hamono, this 210mm kiritsuke gyuto has an Aogami #2 core with stainless cladding. It has a nashiji finish with a simple, rustic look. This Japanese chef’s knife is less delicate than very thin Japanese knives. The blade road has a convex grind with a robust edge. It handles busy daily prep without much worry, and it is a good option for anyone starting with Japanese knives. Aogami #2 balances edge retention and toughness, and the stainless cladding keeps maintenance easy. The handle is Western style walnut.
Handcrafted in Sanjo, Japan by Tadafusa Hamono
212mm (8.3") actual cutting edge, 50mm heel height
Overall Length: 351mm Blade Length - heel to tip: 212mm (8.3") Blade Height at Heel: 50mm Spine Thickness: At the handle: 4.4mm At the heel: 3.5mm Midway: 2.0mm 1cm from the tip: 0.9mm Weight: 201g Balance Point: at the pinch Handle: walnut Hand Orientation: ambidextrous Saya/Sheath: none Box: included
Notes:
The photo shows a knife from our current stock and may not be the exact one you'll receive. Each is handmade, so no two are exactly alike. Minor variations in finish, surface marks, and measurements are normal.
Want to see the actual knife before ordering? Email info@zahocho.com and we'll send photos or videos.
Handle is fitted by the maker and shipped as-is. We don't offer handle swaps.
