VG-5 Stainless Steel, 240mm/9.45in
Gyuto / Chef Knife
18-8 Stainless Steel
Handmade in Japan
– This product is for cooking. Please do not use for the other purposes.
[Left Handed] Toshu Hammer Finish, Gyuto Chef Knife, Stainless Steel 240mm/9.45in
Chef knives made by Toshu have all of five features that finest kitchen knives must have. Toshu makes knives using traditional Japanese swordsmiths’ techniques, “Hizukuri Forging” and “Edo-Togi grind”.
*This knife is made for left-handed. Blade angles and handle are made left and right opposite.
Gyuto knife has relatively large blade mainly for cutting meat.
This is a Japanese chef’s knife with a Western style curved blade so that it can smoothly move back and forth to chop meat quickly. This can also use for cutting fish and vegetables. The Gyuto is the one of the most versatile knife best for all kinds of professional chefs.
Toshu Hammer Finish Series is literally finished its blade and handle with hammered pattern. This unique pattern is not just a decoration. It is made by hammering after heating the blade in order to strengthen its material by forging. In addition, cutting performance became higher by this forging process. Material used for the blade is high quality VG-5 stainless steel made in Takeo Metals, one of the most famous material company.
Metal handle is formed to fit your palm, so you can handle the knife smoothly. In fact, we receive highly evaluated user feedback saying the handle can be hold tightly, is easy to keep clean, and is also beautiful!
Thanks to its stainless steel materials and structure, products in this series are dishwasher safe.
Full lineup of Toshu Hammer Finished knives
This forging method is traditionally used for Japanese sword making since Samurai era. Heating material up to 1,000 degrees Celsius, craftsmen hammer the material repeatedly to make it hard and to form the shape of blade.
This grinding method can be done by limited artisans because it requires high level skills. Each side of the blade is sharpen asymmetrically in this method; one side is sharpen almost vertical, whilst the other side is to form clam-like curving shape; and edge of the blade should be placed at the 3:7 position to the center. This technique gives tremendous advantages to the knives as described below.
Making Process of Toshu Chef Knives
Making knives with these traditional techniques by hands requires high level skills and takes longer time than making by machines. However, every step of the making process has important meaning and effects which has been elaborated by past artisans. Thanks to the complicated 60 steps by experienced craftsmen, Toshu knives has all of five features that finest kitchen knives must have. They are 1)hardness which affects cutting quality and makes hard to get chipped, 2)flexibility for good cutting quality, 3)abrasion resistance to keep cutting quality for longer time, 4)fatigue resistance which keeps cutting power for longer time, and 5)corrosion resistance. Once you use a Toshu knife, you’ll instantly feel the difference between our product and ordinary knives which are die cut from metal plate and mass-manufactured by machines.
In addition, Toshu knives prevent odors of the steel from spreading to foods, and fat of foods are hard to stick on the blades. Many professional chefs have used our knives regularly.
Furthermore, well-made knives are easy to be repaired. Sending back your knife to us, Toshu craftsmen are happy to repair and restore it as if it’s new. It is only possible for the handmade knives, therefore our knives can be used for many years to come.