Myojin Riki | SKU:
MYOJ_G3KTM_KGY210EB
Tetsujin Ginsan Kasumi K-tip Gyuto 210mm Ebony Handle
$489.95
Unit price
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Unavailable
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Tetsujin Ginsan Kasumi K-tip Gyuto 210mm Ebony Handle is backordered and will ship as soon as it is back in stock.
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K&S Price: AU $489.95* inc. tax , vs:
K&S Price: AU $489.95* inc. tax , vs:
Store SS | AU $550.0 | -12.47% |
* For overseas buyers you pay no GST (10%) and low shipping rate.
Last Update: 2024-10-08T01:02:47Z
Detailed Specifications
Line | Tetsujin Ginsan Kasumi |
Profile | Gyuto / Chefs Knife |
Bevel Type | Double Bevel |
Weight | 172 g 6.07 oz |
Edge Length | 203 mm .7.99 inch |
Heel Height | 47 mm .1.85 inch |
Width @ Spine | 2.8 mm 0.11 inch |
Width @ Mid | 2.1 mm 0.08 inch |
Width @ 1cm from Tip | 0.5 mm 0.02 inch |
Steel | Ginsan / Silver #3 | Stainless |
Blade Construction | Sanmai - Stainless Clad |
Hardness (HRC) | 60 - 62 |
Surface Finish | Kasumi |
Handle | Octagonal Ebony |
Region | Tosa |
Best for |
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Pros | Cons |
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Care Instruction
- Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
- Wash with neutral detergent after use, and wipe dry;
- Please don't wash knife with dishwasher, it will damage the wood handle;
- Be careful not to leave the knife close to a heat source for a long time;
- It is a lot more dangerous to cut with a blunt knife than a sharp knife!
- It is best to sharpen a Japanese knife regularly on a waterstone.