We know you probably come to our website to explore brands you've heard about elsewhere that are well established like Takeda, Nakagawa, TF and so forth. Well... it's time we build a reputation for ourselves by offering our own brand of knives, Tokushu brand, made by Tadafusa.
Shirogami (white) steel is one of the sharpest and purest carbon steels you can own, in a Japanese kitchen knife. Which is why we are using white #2 steel for the core of this Tokushu line, giving you an incredibly high performance knife, with a little less reactivity than white #1 and minimal impact on sharpness. To pair this beauty up, we have a kurouchi finish to protect the blade above the shinogi. All our Tokushu line knives, have our very own kanji stamped into the blade. So start filling your knife block with these well priced knives and spread the word, Tokushu sells its own knives too!
A 210mm gyuto is by far one of our most popular knife styles and length. Whether you are a home cook or a busy on the line professional chef, there's just something about 210mm that fits the sweet spot for most. Kind of like having a shoe that's half a size larger so when you decide to put on a warmer pair of socks, the shoe still fits seamlessly. To tie it back to knives, what we mean is, 210mm is a very versatile length which belongs in any kitchen!
- Knife Specifications:
- Brand: Tokushu
- Made in: Tsubame-Sanjo, Niigata, Japan
- Steel Type: Shirogami (White) #2 Carbon Steel with Carbon Steel Cladding (Rust Prone)
- Rockwell Hardness: 62-63 HRC
- Edge/Bevel: Double (50/50)
- Handle: Wa (Japanese) Handle - Octagon Rosewood
- Blade Length: 210 mm
- Blade Height: 48 mm
- Blade Thickness Above Heel: 3.9 mm
- Weight: 174 g
- Knife Line: Tokushu Rosewood Series Kurouchi-Forged
- Finish: Kurouchi
We know you probably come to our website to explore brands you've heard about elsewhere that are well established like Takeda, Nakagawa, TF and so forth. Well... it's time we build a reputation for ourselves by offering our own brand of knives, Tokushu brand, made by Tadafusa.
Shirogami (white) steel is one of the sharpest and purest carbon steels you can own, in a Japanese kitchen knife. Which is why we are using white #2 steel for the core of this Tokushu line, giving you an incredibly high performance knife, with a little less reactivity than white #1 and minimal impact on sharpness. To pair this beauty up, we have a kurouchi finish to protect the blade above the shinogi. All our Tokushu line knives, have our very own kanji stamped into the blade. So start filling your knife block with these well priced knives and spread the word, Tokushu sells its own knives too!
A 210mm gyuto is by far one of our most popular knife styles and length. Whether you are a home cook or a busy on the line professional chef, there's just something about 210mm that fits the sweet spot for most. Kind of like having a shoe that's half a size larger so when you decide to put on a warmer pair of socks, the shoe still fits seamlessly. To tie it back to knives, what we mean is, 210mm is a very versatile length which belongs in any kitchen!
- Knife Specifications:
- Brand: Tokushu
- Made in: Tsubame-Sanjo, Niigata, Japan
- Steel Type: Shirogami (White) #2 Carbon Steel with Carbon Steel Cladding (Rust Prone)
- Rockwell Hardness: 62-63 HRC
- Edge/Bevel: Double (50/50)
- Handle: Wa (Japanese) Handle - Octagon Rosewood
- Blade Length: 210 mm
- Blade Height: 48 mm
- Blade Thickness Above Heel: 3.9 mm
- Weight: 174 g
- Knife Line: Tokushu Rosewood Series Kurouchi-Forged
- Finish: Kurouchi
Customer Reviews
Ordered this gyuto and within four days (DHL express shipping) it arrived here in Luxembourg, on the otherside of the planet, with not a single issue. Came beautifully sharp, excatly as described, shirogami #2 clad in carbon steel, perfect. It was exactly what I was looking for, as all japanese knives are tending to go to stainless for the lower maintenance for the cladding, which I really dislike because I live for the carbon patina. This was one of the rare gyutos that I found with carbon cladding and I am really satisfied. The Wa handle is exactly my taste too, sinple yet elegant. Would recommend, especially at this price point.
I'm relatively new to the world of Japanese knives. This is my first Gyuto. I've been buying several different types of steel and different knife types to see what I like. This one is really beautiful, feels great in my hand and takes a wicked edge. I'm not a great sharpener yet but I find this steel easy to sharpen. The only (minor) downside is that the knife is fairly reactive, so you need to wipe it down when not in use. The grind is maybe a little thicker than I prefer, but it mostly just glides through food.