- Description
- Specifications
- Use & Care
Our Kagekiyo line is hand-forged in Sakai City, Japan by a collective of blacksmiths awarded the title Dentou Kogeshi, an honor reserved for the highest level of artisans and craftsmen. Kagekiyo knives are one hundred percent handcrafted, featuring expertly tapered blades made from Shirogami (white steel #2).
Beautiful handles of true Japanese lacquer provide an exceptional grip. Kagekiyo knives have a light feel in the hand with a perfect balance.
About this shape
Gyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.
| Handle material | Lacquered wood |
| Blade length | 240 mm (9.4") |
| Thickness of spine | 2.4 mm |
| Thickness at tip | 0.7 mm |
| Hardness (Rockwell scale) | 62 |
| Bevel | Double / Ambidextrous |
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
Description
Our Kagekiyo line is hand-forged in Sakai City, Japan by a collective of blacksmiths awarded the title Dentou Kogeshi, an honor reserved for the highest level of artisans and craftsmen. Kagekiyo knives are one hundred percent handcrafted, featuring expertly tapered blades made from Shirogami (white steel #2).
Beautiful handles of true Japanese lacquer provide an exceptional grip. Kagekiyo knives have a light feel in the hand with a perfect balance.
About this shape
Gyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.
Specifications
| Handle material | Lacquered wood |
| Blade length | 240 mm (9.4") |
| Thickness of spine | 2.4 mm |
| Thickness at tip | 0.7 mm |
| Hardness (Rockwell scale) | 62 |
| Bevel | Double / Ambidextrous |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives