"SHIMOUSANOKUNI KOUGETSU" Gyuto (Chef's Knife) Shirogami No.1, 165mm

★★★ Three HONMAMON Stars (link)

Made in Japan by "YOSHITO YAMAKAWA"

Works great for cooking western food. This is particularly suitable for cutting beef.
Some knife makers started to create knives for western cuisine when western cultures were introduced to Japan about 200 years ago.

After the WWII, when the Japanese began to eat more meat, there was a greater need for these kinds of knives in Japan.
However, now most of these knives are manufactured in factories and the number of master knife makers has been greatly decreased.
There are only few lefts who can create high-quality, handmade knives. One of them is named YAMAKAWA YOSHITO.

His knife won a special award in Chiba prefecture in 2006.
This knife was created by him in the traditional way with traditional processes.

Specification

■ Size: Total length 285mm,
Blade length 165mm, Blade width 43mm (base), Blade thickness 1.5mm,
Handle length 110mm, Width 27mm (max), Thickness 18mm

■ Weight: Approx. 147g

■ Material:
Blade: Shirogami No.1 (all steel)
Handle: Wine red packer

■ Blade shape: double-edged

■ Maker: Goko Hamono

■ Features:
This is a traditional Japanese craft that carries on the tradition of Gyuto knife making in the Kanto region.
While mass production based on division of labor has become the norm, a single craftsman handcrafts the entire process, from marking and cutting to sharpening the blade.
Deliberately eschewing efficiency, these knives are crafted with time and effort, resulting in a sharpness and durability that can only be achieved by a skilled craftsman.
Come experience a knife that follows the techniques of Kanto Gyuto.

■ Caution:
Since the blade is sharpened using a whetstone, there may be sharpening marks.
Do not use in a dishwasher or dryer.
Do not use to cut frozen foods or hard ingredients such as pumpkins.

Item no. 4573200710414

Import duties; taxes and charges are not included in the item price or shipping charges. These charges are the buyer's responsibility. 

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