Item
Used refurbished knife! Single bevel Japanese Gyuto 240mm forged by Shuji Toyama and remade by ITABARYU 2nd generation Naoya Itaba.
This knife was originally made by Shuji Toyama as a knife for dissecting salmon, and was used in restaurants for a long time, but after many years of use, the blade became narrower and was retired. Naoya Itaba, the second generation of "ITABARYU KNIVES", remade it into a single bevel Wa- Gyuto.
Images 7 to 12 are photos of the condition before playback and progress during rough sanding.
Considering the balance of the knife, we designed it so that the center of gravity is close to your hand, so it feels very light when you swing it down, making it easy to use.
The knife, which was originally a salmon demolition knife, has been remade into a Japanese knife, so you can do everything from dissecting salmon and bonito to cutting vegetables with just one knife.
The back and chin are neatly chamfered, so your fingers won't hurt even after using it for a long time.
Regarding the "back side", the finish is moderate considering the loss of steel.
The knife has been sharpened to maximize its performance as much as possible, but as it is a used item, it is not perfect. Please purchase only if you understand this point.
Specifications:
• Type: Single bevel Japanese Gyuto
• Finish: Kasumi
• Steel: Aogami #2 core with soft iron cladding （single bevel）
• Handle: magnolia wood buffalo handle
• Total Length: 408mm
• Blade Length: 240mm"Blade length"
• Blade Height: 65mm
• Maximum Spine Thickness: 4.5mm
• Mid-Spine Thickness: 3.5 mm
• Weight: 342g
Please note that each knife is meticulously handcrafted, so slight variations in the specifications may exist.
Usage guidelines:
●It has excellent sharpness, but it is also a knife that is prone to rust.
●To prevent rust, wash the knife after use and dry it thoroughly.
●Carefully honed to achieve maximum sharpness and ease of care. The cutting edge is designed to be thin for precision, so please be careful not to apply excessive force as this may cause chipping.
*Prices listed on the online store do not include customs duties, VAT, and other taxes outside Japan, so you will need to pay them separately.
Images 7 to 12 are photos of the condition before playback and progress during rough sanding.
Considering the balance of the knife, we designed it so that the center of gravity is close to your hand, so it feels very light when you swing it down, making it easy to use.
The knife, which was originally a salmon demolition knife, has been remade into a Japanese knife, so you can do everything from dissecting salmon and bonito to cutting vegetables with just one knife.
The back and chin are neatly chamfered, so your fingers won't hurt even after using it for a long time.
Regarding the "back side", the finish is moderate considering the loss of steel.
The knife has been sharpened to maximize its performance as much as possible, but as it is a used item, it is not perfect. Please purchase only if you understand this point.
Specifications:
• Type: Single bevel Japanese Gyuto
• Finish: Kasumi
• Steel: Aogami #2 core with soft iron cladding （single bevel）
• Handle: magnolia wood buffalo handle
• Total Length: 408mm
• Blade Length: 240mm"Blade length"
• Blade Height: 65mm
• Maximum Spine Thickness: 4.5mm
• Mid-Spine Thickness: 3.5 mm
• Weight: 342g
Please note that each knife is meticulously handcrafted, so slight variations in the specifications may exist.
Usage guidelines:
●It has excellent sharpness, but it is also a knife that is prone to rust.
●To prevent rust, wash the knife after use and dry it thoroughly.
●Carefully honed to achieve maximum sharpness and ease of care. The cutting edge is designed to be thin for precision, so please be careful not to apply excessive force as this may cause chipping.
*Prices listed on the online store do not include customs duties, VAT, and other taxes outside Japan, so you will need to pay them separately.
