Kasumi knife blades are made by forging high-carbon steel Hagane and soft iron Jigane together. In this case, we recommend around 240mm as the most suitable size for most people. ... More), and this style of knife blade is also called a mono steel blade. It's wise to buy a Gyuto as your first knife and build a set from there. Using the curve of the blade, relatively large meat is easy to cut. Usually tends to have an overall lighter feel and blade-forward balance.... Japanese term for "true-forged" knives that are forged solely from one material: high-carbon steel, also called Hagane. The modern city... Japanese term for soft iron that is clad over Hagane, the hard steel core. A stainless steel with high-carbon content which is very hard and very tough, with great edge retention. Commonly used for Honyaki knives. Nowadays, the Gyuto is seen as the equivalent of a western chef’s knife and is primarily used as a versatile all-rounder for cutting meat, fish, vegetables, fruits and herbs. Iseya VG10 33 Layer Damascus Japanese Petty 80mm, Petty 150mm, Santoku, Small Santoku, Gyuto, Nakiri & Sushi Chef Knife 210mm Set. Chef Knife Set Knives Kitchen Set - Stainless Steel Kitchen Knives Set Kitchen Knife Set with Stand - P… Ittetsu Kurouchi Gyuto 210 mm. QUICK VIEW. Tojiro Black Finished Shiro-ko Kasumi Gyuto Knife. The balance point of a Gyuto with a western handle tends to be near the center or back of the blade. Carbon-steel blades are easier to sharpen and maintain their sharp edges for longer, but require more maintenance as it is prone to rust and corrosion. His service is second to none. Wa-handles are usually made from wood, and tend to have an overall lighter feel. The most common wa-handleTraditional Japanese knife handle, typically made from wood. The blade edge is accurately hand sharpened at a 10 to 15-degree angle for ensuring an effortless slicing experience. You can see our best recommendations here, but here are some factors to first consider that will help you to choose your Gyuto knife: Generally speaking, you have a choice between carbon steelA popular material for making the blade of a Japanese knife, due to its ability to hold an extremely sharp edge. The name Kasumi refers to the hazy (or misty) appearance of the soft iron in contrast with the glossy carbon steel.... More knives, they are often made from higher quality materials and involve extra attention and steps in its forging, tempering, polishing and finishing processes. Consider your usual grip on a knife. While some prefer the ergonomic grip of a D-shaped or octagonal handle, the choice of the handle comes down to personal preference. Cutting through bones, or using the blade to smash garlic for example could chip, crack or otherwise damage the blade. Using Rosewood and our full-tang knife design allows the blade to run throughout the Rosewood handle, giving you a balanced feel when manipulating your knife. Versatile cooking knife for cutting up, filleting and preparing meat and fish. Sold Out. Originally made by Takefu Special Steel Company in Japan. A popular material for making the blade of a knife due to its resistance to corrosion and eay maintenance. This makes it suitable for almost every type of cook, and is the perfect gateway into the world of Japanese knives. Masutani Tsuchime Gyuto … Generally, the Hagane of a Honyaki knife is Aogami or Shirogami.... More knife is similar to how Katanas (Japanese traditional swords) were made in the past. An all-rounder, the Gyuto can cut meat, fish (other than bone), and vegetables. The name Kasumi refers to the hazy (or misty) appearance of the soft iron in contrast with the glossy carbon steel.... More - which are defined by the materials and methods used in their forging. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts. It's a Western Style Japanese kitchen knife, typically measuring 180-300mm in length. Both knives are handcrafted by skilled Japanese blacksmiths, and offer easier maintenance and usage with rust-resistant steel and western handles. (link coming soon). Unless it is a Honyaki knife, the Hagane is supported by an outer layer of Jigane.... More). Yoshihiro Hayate ZDP-189 Super High Carbon Stainless Steel Gyuto Chefs Knife Premium Ebony Handle with Sterling Silver Ring Nuri Saya Cover. Kasumi knife blades are made by forging high-carbon steel Hagane and soft iron Jigane together.