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Tosaichi AO Super Gyuto 210mm
| Blade Length | 210 mm |
| Total Length | 360 mm |
| Steel | Aogami (Blue) SuperĀ Stainless Clad |
| Handle | Magnolia |
| Ferrule | Buffalo Horn |
| Rockwell | 62-63 |
| Height Spine to heel | 41 mm |
| Width at Spine | 2.3 mm |
| Weight | 126 grams |
| Bevel | Double |
Tosaichi
Located in Tosa city, Japan these knives are forged for us by a group of blacksmiths over seen by head blacksmith Suzuki-san. The history of Tosaichi Hamono can be traced back 800 years and is rooted in traditional forging techniques developed over the centuries coupled with new age techniques that make for some really beautiful knives at affordable prices. They work with a wide variety of steels which allows them to offer knives that are suitable for many people.Ā
The Knife
The Tosaichi Ao Super series of knives feature a stainless clad, Aogami-super core hardened to 62-63, magnolia handles with buffalo horn ferrules and a very sleek finish. While the term ālaserā is very subjective we donāt often see knives much thinner and lighter than these. Practical and fun to use, we canāt see anyone being disappointed by one of these!
The Knife
The Tosaichi Ao Super series of knives feature a stainless clad, Aogami-super core hardened to 62-63, magnolia handles with buffalo horn ferrules and a very sleek finish. While the term ālaserā is very subjective we donāt often see knives much thinner and lighter than these. Practical and fun to use, we canāt see anyone being disappointed by one of these!
The Gyuto is the Japanese equivalent to a standard western style chef's knife and is an essential for the professional cook/chef.Ā It is without question the most versatile knife available and can handle a wide variety of tasks. If you're a home cook they are a great option as well provided you are comfortable with the length.
Knife Care (Stainless Clad)
Knife Care (Stainless Clad)
- This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
- Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
- Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
- Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
- Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
- Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Tosaichi AO Super Gyuto 210mm
Tosaichi AO Super Gyuto 210mm
| Blade Length | 210 mm |
| Total Length | 360 mm |
| Steel | Aogami (Blue) SuperĀ Stainless Clad |
| Handle | Magnolia |
| Ferrule | Buffalo Horn |
| Rockwell | 62-63 |
| Height Spine to heel | 41 mm |
| Width at Spine | 2.3 mm |
| Weight | 126 grams |
| Bevel | Double |
Tosaichi
Located in Tosa city, Japan these knives are forged for us by a group of blacksmiths over seen by head blacksmith Suzuki-san. The history of Tosaichi Hamono can be traced back 800 years and is rooted in traditional forging techniques developed over the centuries coupled with new age techniques that make for some really beautiful knives at affordable prices. They work with a wide variety of steels which allows them to offer knives that are suitable for many people.Ā
The Knife
The Tosaichi Ao Super series of knives feature a stainless clad, Aogami-super core hardened to 62-63, magnolia handles with buffalo horn ferrules and a very sleek finish. While the term ālaserā is very subjective we donāt often see knives much thinner and lighter than these. Practical and fun to use, we canāt see anyone being disappointed by one of these!
The Knife
The Tosaichi Ao Super series of knives feature a stainless clad, Aogami-super core hardened to 62-63, magnolia handles with buffalo horn ferrules and a very sleek finish. While the term ālaserā is very subjective we donāt often see knives much thinner and lighter than these. Practical and fun to use, we canāt see anyone being disappointed by one of these!
The Gyuto is the Japanese equivalent to a standard western style chef's knife and is an essential for the professional cook/chef.Ā It is without question the most versatile knife available and can handle a wide variety of tasks. If you're a home cook they are a great option as well provided you are comfortable with the length.
Knife Care (Stainless Clad)
Knife Care (Stainless Clad)
- This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
- Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
- Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
- Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
- Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
- Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
$149.75
Tosaichi AO Super Gyuto 210mmā
$149.75
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
| Blade Length | 210 mm |
| Total Length | 360 mm |
| Steel | Aogami (Blue) SuperĀ Stainless Clad |
| Handle | Magnolia |
| Ferrule | Buffalo Horn |
| Rockwell | 62-63 |
| Height Spine to heel | 41 mm |
| Width at Spine | 2.3 mm |
| Weight | 126 grams |
| Bevel | Double |
Tosaichi
Located in Tosa city, Japan these knives are forged for us by a group of blacksmiths over seen by head blacksmith Suzuki-san. The history of Tosaichi Hamono can be traced back 800 years and is rooted in traditional forging techniques developed over the centuries coupled with new age techniques that make for some really beautiful knives at affordable prices. They work with a wide variety of steels which allows them to offer knives that are suitable for many people.Ā
The Knife
The Tosaichi Ao Super series of knives feature a stainless clad, Aogami-super core hardened to 62-63, magnolia handles with buffalo horn ferrules and a very sleek finish. While the term ālaserā is very subjective we donāt often see knives much thinner and lighter than these. Practical and fun to use, we canāt see anyone being disappointed by one of these!
The Knife
The Tosaichi Ao Super series of knives feature a stainless clad, Aogami-super core hardened to 62-63, magnolia handles with buffalo horn ferrules and a very sleek finish. While the term ālaserā is very subjective we donāt often see knives much thinner and lighter than these. Practical and fun to use, we canāt see anyone being disappointed by one of these!
The Gyuto is the Japanese equivalent to a standard western style chef's knife and is an essential for the professional cook/chef.Ā It is without question the most versatile knife available and can handle a wide variety of tasks. If you're a home cook they are a great option as well provided you are comfortable with the length.
Knife Care (Stainless Clad)
Knife Care (Stainless Clad)
- This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
- Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
- Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
- Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
- Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
- Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
