In keeping with the current trend for knives with a hammer finish, we present here a range of hand made knives by master nokaji Hasegawa san. This collection provides the best of both the Hasegawa and Zanmai Elite knives. Sharpness, Easy Maintenance, Edge Endurance and Comfort.
The Octagonal handle with a hand-beaten blade will satisfy the most demanding user.
GYUTO (Gyu – cow & To – sword): This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting. Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables. Normal length – 180mm to 300mm. Tip: With the edge flat for about 1/3rd of the blade – 210 mm or longer the knife-edge profile is the same as a 180mm Santoku from the handle to tip and the same as a 180mm Gyuto from the tip to handle – so essentially a 180mm Gyuto & 180mm Santoku in one knife. The 210mm is the most favoured size for most chefs.
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