Located in Sikoku island in the Ehime prefecture, Ishizuchi started their production exactly 100 years ago, in 1920, lead by Tomika Kajiura as their founder. As many blacksmiths at the time, they first focused in Agricultural tools and equipment. Today, the fourth generation descendants, lead by Taketoshi Kajiura, is focusing exclusively on knives using the area’s craftsmen and striving to deliver high quality traditional knives at competitive prices.
Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques.
The Ishizuchi 210mm Gyuto is the knife to go in every kitchen, home or professional. Its size is the best selling size in Gyutos around the world and can be used by both starters or advanced cooks. Made using Aogami Blue 2 steel, secures a razor sharp edge as well as a long edge retention. Features a classic traditional Kurouchi finish and it is fitted with a beautiful Rosewood handle suitable for all hand sizes.
|Brand / Blacksmith:||Ishizuchi|
|Blade Length / Total length (mm):||215 / 365|
|Grind:||50 / 50|
|Steel type:||Aogami 2 (Blue 2)|
|Forging method:||San Mai|
|HRC hardness:||62 – 64|
|Handle type / Material / Ferrule:||Octagonal / Rosewood /Plywood|
|Spine Thickness at heel / tip (mm):||2,75 / 0,30|
|Blade height at heel (mm):||44|
Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time.
Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.