Togiharu Virgin Carbon Steel Gyutou
Item #: HTO-HCGY
Size: 3 Sizes Available
Style: Chef's Knife
To many professional chefs, carbon knives are the only way to go. For these knife purists, Togiharu Virgin Steel Knives are made with the same level of carbon steel as a Japanese yanagi. The Togiharu carbon line is crafted out of junkou steel (virgin carbon) with a bacteria resistant polyacetal resin handle. The purity of the junkou carbon steel makes the blade harder, which allows it to hold a sharper edge for a longer period of time. Professionals agree that carbon knives can teach cooks how to be organized and care for their tools.

The gyutou is a versatile chef's knife. It can be used for cutting meat, fish and vegetables, making it suitable for preparing Western cuisine. Lightweight and thin, Japanese chef knives have a sharper blade and maintain their sharpness longer than most other chef knives.

Holiday Knife Sale: Save 15% off Knives with promocode "KS1214"!
List Price: $
Price per Item: $98.50 – $172.50

  
  
  
 
 
Specifications

Style

Gyutou

Steel Type

Virgin Carbon Steel / Junkou Steel (Not Stain-Resistant)

Saya Cover

Not Included

Blade

Double-Edged (70/30)

Blade Length

8.2" (210mm), 9.4" (240mm), 10.5" (270mm)

Handle Material

POM (Polyacetal Resin)

*HRc

62

* Hardness Rockwell C scale

For Left-Handed Customer

  • This Western-style knife can be changed to left-handed by Korin's resident knife master.

  • The fee for this conversion is $20.00 and has been automatically added to the cost of your purchase.

- As seen on Cook’s Illustrated, November 2014

- As seen on BuzzFeed, October, 2013

General knife care tips and warnings

  • Never wash knives in the dishwasher
  • This is not stain resistant. It will rust and discolor after cutting acidic ingredients or if one leaves it wet.
  • Improper care will result in chipping.
  • Please wipe knives dry after use to prevent rusting. Korin recommends wiping carbon knives with tsubaki oil to keep moisture off the knife.
  • Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
  • We advice all customers to always use sharpening stones to sharpen or hone knives.

Caution

Please be cautious when inspecting carbon knives with wet hands after purchase. We ask customers to inspect all knives prior to using, and will not accept returns on damaged goods. In the event you receive a rusted knife, please call customer service within 48 hours, and we will be happy to assist you.

For more information, please check our pages on different types of sharpening stones or sharpening tips.


注意

  • 鋼は錆び易いため、使用後は必ず布等で拭いて下さい。
  • 酸性の物を切った際には、変色する場合がございます。

请注意

  • 纯钢刀不防锈。请保持刀身干净,干燥以防止生锈。
  • 酸性的食材会导致纯钢变色。

Precaución

  • Los cuchillos de carbón son propensos a oxidarse. A modo de evitar dicho comportamiento, se recomienda limpiar la superficie con un trapo limpio y seco después de cada uso.
  • Cortar ingredientes ácidos puede generar la decoloración del cuchillo, pero ello no significa que la calidad de la cuchilla se vea afectada.
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