Gyuto 240 mm, TSUNEHISA A10 Nawame Burnt Oak 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
A versatile Japanese chef's knife for professionals and home cooks alike. Well suited to meat, fish and vegetables. The A10 steel keeps its edge for a long time.
Tsunehisa · Tosa, Seki og Sakai, Japan
Tsunehisa gathers knives from several of Japan's knife regions. The idea is simple: each region has its own steel and its own way of making a knife.
All knives from TsunehisaSpecifications
- Knife type
- Gyuto (chef's knife)
- Steel
- AUS10, stainless steel
- Blade length
- 240 mm
- Handle
- Burnt oak
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- TH-A10-NAWAME-240G
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: AUS10
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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