A 210mm gyuto with an aogami super core steel from Yoshihiro with a minimalist migaki finish. Aogami Super (by Hitachi Metals Ltd.) is one of the best Japanese carbon steels. It has excellent edge sharpness and retention, but it can also achieve high hardness without becoming brittle. This light and nimble gyuto has an extremely thin blade and will appeal to "laser gyuto" enthusiasts.
A gyuto is a type of Japanese kitchen knife that is used for a variety of cutting tasks. This multipurpose knife is used for slicing, dicing, and chopping meats, vegetables, and fruits. The versatility of the Gyuto makes it a popular choice for both professional and home chefs.
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Brand: Yoshihiro Location: Sakai, Japan Knife type: gyuto Finish: migaki
Construction type: sanmai Cladding: stainless clad Core steel: Hitachi Aogami Super (AS) / Blue Super Steel type: carbon Overall length: 361mm Blade length (heel to tip): 214mm Blade height at heel: 46.0mm Spine thickness at handle: 2.2mm Spine thickness at heel: 1.9mm Spine thickness at middle: 1.8mm Spine thickness 1cm from the tip: 1.2mm Weight: 148g
Edge/bevel: 50:50 Handle: octagonal rosewood Hand orientation: ambidextrous Saya: included
NOTE: Migaki finish is delicate and can be prone to fine scratches. When you slide on the magnolia saya, be aware that you might notice some minor hairline marks on the blade face. This is the same for Sukenari knives with migaki finish.
Reminder: Japanese knives, like this Yoshihiro migaki AS 210mm gyuto knife, demand careful handling. Check out our guide for expert tips.
··•·· Exclusive of shipping fee. We ship worldwide via EMS or DHL.
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Care Guide
