Japanese Chef Knife Aritsugu Gyuto 210 mm 8.26" Alloy Steel
You can cut meat, fish and vegetables easily. Your cooking will go through a dramatic change!
This is the Gyuto knife without a bolster. It is made of alloy steel. It has a thin, long blade with a sharp tip. It works well cutting big pieces of meat, whole fish and raw vegetables. Chefs use it to slice nice steaks, fillet fish, chop vegetables and peel fruits for dessert.
Tsukiji Aritsugu (made in Japan)
One knife, paper box and the Aritsugu's wrapping paper
"A" Alloy Steel Gyuto without a bolster
An all-around performer that cuts practically anything.
Alloy steel (carbon)
Approx 335 mm (13.18)
Approx 210 mm (8.26")
Approx 40 mm (1.57")
Approx 2 mm (0.07")
Approx 150 g (5.29 oz)
HRC (Hardness Rockwell C scale):
Since all products are uniquely crafted, minor variation in color and finish can occur.
Wash well before first use
Hand wash in warm soapy water
Sharpen to get the best cut every time
This is Aritsugu made of the best steel and by artisans with their high technique. It has been inherited technique making Japanese sword since 1560, and it is a top position as the knife maker in Japan even now.
Their swords had very sharp edged, so they dedicated them to Japanese emperor. The steels are so sharpness and tough at the tip of a knife, but the stainless steels and ceramics aren't.
When the chefs use Aritsugu, they can cut any ingredients to bring out the flavor and they also have their imaginations and widen their idea more.
That is the reason why the first-class chefs around the world love Aritsugu. Of course, you can use it as a household kitchen knife.
All our items are 100% authentic.
*Important for international customers
If a buyer located in different countries, we inform buyers that additional duties and taxes (such as those charged at customs) may apply.
This is to make it clear to buyers that they may be responsible for paying these additional fees.
Please check your country tax fee.
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