Gyuto 210mm Ishikawa Shirogami - Kurouchi finished, Urushi handle blue
Gyuto - The most precise worker among the all-purpose knives.
This knife is by the one-sided ground and enormously long and tapered blade in a position to cut the food so finely that cell structures are only slightly injured and the taste of food is preserved as much as possible. If food is cut finely and not crushed, hardly any food fluids escape, which is reflected positively in the taste in the end. The Gyuto is an ideal all-purpose knife and can be used for small to large cuts of meat, fish, fruit and vegetables.
Please note that these knives have irregularities. These are caused by the traditional Nakaniida manufacturing process and are not product defects, but are intentional. This forging technique consists of 28 processing steps and was adopted from katana blade making. The special feature here is that the already cooled blades are shaped further and further by hammering. This manufacturing process is therefore not suitable for mass production, but only for unique pieces that are created purely by hand. This forging technique produces blades that have excellent sharpness and at the same time very high blade flexibility. Even the inexperienced can sharpen these knives very well.
The blade core of this gyuto is made of White #2 steel. It is a single-edged knife for right-handers. The blade is inserted into the handle at a slight angle. This counteracts "drifting" when cutting.
We are not aware of any forges still practicing this technique other than Ishikawa-san's knives.
- Length blade: 215mm
- Height blade: 48mm
- Length handle: 138mm
- Length blade: 370mm
- Weight: 174g
- Color handle: Urushi blue
- 3-layer blade construction with core made of White #2 steel according to San Mai
- Hardness of core steel: 63HRC
- sheath steel made of low stainless steel with Kurouchi finish
- Ground on one side. Only suitable for right-handers
PRODUCT AN CARE INSTRUCTIONS
- This knife is not suitable for hard cuts such as bones and frozen food.
- These knives should never be put in the dishwasher and must be rinsed and dried by hand after each use to ensure long life.
- If not properly cared for, these blades tend to rust.Regular treatment with oil is also recommended.
- As the knives are handmade, each individual knife is unique.
- This also means that the knives may differ slightly in appearance.