Kanetsune Tsuchime Gyuto Knife - 240mm

$152.00
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Description

If you are looking for one good knife that can do most jobs and will be a 'work horse' in the kitchen, the Gyuto is one of the best options available from the range of Japanese knives available. This multipurpose knife and is considered to be one of the most versatile Japanese knives for chefs and home cooks and can be used to do a large range of tasks, such as slicing, dicing, and mincing. 

The Gyuto is similar in shape to Western style chef knives and comes in a variety of shapes and sizes. The different sizes will generally reflect their use, for example, a 180mm size is usually for home use or smaller spaces, while 210mm is the most popular size of knife for cooks of all experience levels, and the larger sizes of 240mm are usually used by professional chefs or home cooks with serious knife skills.

Kanetsune Seki have created this series using DSR-1K6 high carbon stainless steel. The blade finish , "Tsuchime", is a Japanese-style hammer finish and helps to release foods quickly from the blade while cutting, making the meal-prep process quicker and more efficient. 

This manufacturer is located at Seki City, known to be the City of Blades. The underground method in Japanese sword-making called “Seki-den” which started some 800 years back has been handed down to this present day. One of Japan’s supreme master craftsmen, Kanetsune Seki was able to conserve this method and employ it in all of his knives.

Steel Type: DSR-1K6 Stainless Steel 
Blade Hardness: HRC 58
Blade Type: Double edged blade
Length: Blade - 240mm | Overall - 305mm
Handle Material: Red Pakka wood with bolster

Made in Japan

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Kanetsune Seki

Kanetsune Tsuchime Gyuto Knife - 240mm

$152.00

If you are looking for one good knife that can do most jobs and will be a 'work horse' in the kitchen, the Gyuto is one of the best options available from the range of Japanese knives available. This multipurpose knife and is considered to be one of the most versatile Japanese knives for chefs and home cooks and can be used to do a large range of tasks, such as slicing, dicing, and mincing. 

The Gyuto is similar in shape to Western style chef knives and comes in a variety of shapes and sizes. The different sizes will generally reflect their use, for example, a 180mm size is usually for home use or smaller spaces, while 210mm is the most popular size of knife for cooks of all experience levels, and the larger sizes of 240mm are usually used by professional chefs or home cooks with serious knife skills.

Kanetsune Seki have created this series using DSR-1K6 high carbon stainless steel. The blade finish , "Tsuchime", is a Japanese-style hammer finish and helps to release foods quickly from the blade while cutting, making the meal-prep process quicker and more efficient. 

This manufacturer is located at Seki City, known to be the City of Blades. The underground method in Japanese sword-making called “Seki-den” which started some 800 years back has been handed down to this present day. One of Japan’s supreme master craftsmen, Kanetsune Seki was able to conserve this method and employ it in all of his knives.

Steel Type: DSR-1K6 Stainless Steel 
Blade Hardness: HRC 58
Blade Type: Double edged blade
Length: Blade - 240mm | Overall - 305mm
Handle Material: Red Pakka wood with bolster

Made in Japan

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