Gyuto 210 mm, KISUKE MANAKA x NAKAMURA KNIVES "KOKUENN" Blue2 Gyuto
For those who want one knife for most things: meat, fish and vegetables.
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- Delivery in 1–3 working days in Norway
- Free delivery in Norway over 2 500,-
- 30-day returns
- Specialist shop with its own sharpening workshop
Goes with the knife
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Description
KISUKE MANAKA x NAKAMURA KNIVES “KOKUENN” Blue2 Gyuto 210 mm brings together Manaka's forging and Nakamura's precise sharpening and finish. The blade carries Manaka's raw, textured surface, while Nakamura's work gives it its geometry, balance and control. Together they make a gyuto with clear character and professional performance.
Blue 2 steel gives high wear resistance, precise cuts and an edge that stays sharp for a long time, even with heavy use. With its dark, striking look and careful craftsmanship, “KOKUENN” suits cooks who want a knife with visual weight, character and solid function.
Specifications
- Knife type
- Gyuto (chef's knife)
- Blade length
- 210 mm
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- MANAKA-KOKUENN-210G
About the knife type: Gyuto (chef's knife)
A gyuto is a Japanese chef's knife for all everyday kitchen work. It is similar to a Western chef's knife, but is often lighter with a thinner blade.
The profile is long and even with a pointed tip. It slices, chops and minces fish, meat and vegetables. The length lets you slice in a single cut and keep the fibres intact.
About the steel: Blue #2 (Aogami #2)
Care and maintenance
Wash by hand in warm water, and dry it straight away.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
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