Togiharu Virgin Carbon Steel Gyuto

$109.00
20% off knives, use promo code "KSALE20" during check out
SKU: HTO-HCGY-210
Size: 8.2" (210 mm)
Note: Contact customer service, cs@korin.com, for left-handed knives. Carbon Steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION)
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Features

Style:Gyuto

Steel Type: Carbon steel (CAUTION: MOISTURE AND ACID CAUSES RUST AND DISCOLORATION)

Steel Material:Virgin Carbon Steel

Classification:

Saya Cover:Not Included

Knife Bevel:70/30

Handle Material:POM (Polyacetal Resin)

Bolster Material:

HRC:62

Description

About Togiharu Virgin Carbon 
To many professional chefs, carbon knives are the only way to go. For these knife purists, Togiharu Virgin Steel Knives are made with the same level of carbon steel as a Japanese yanagi. The Togiharu carbon line is crafted out of junkou steel (virgin carbon) with a bacteria resistant polyacetal resin handle. The purity of the junkou carbon steel makes the blade harder, which allows it to hold a sharper edge for a longer period of time. Professionals agree that carbon knives can teach cooks how to be organized and care for their tools.
About Togiharu 
Togiharu is Korin’s house brand and was created with the user in mind. The Togiharu brand was created for functionality and is Korin’s most affordable brand of knives. The brand name was derived from Grand Master sharpener Shouzou Mizuyama’s father’s sharpening store. Master Mizuyama’s father was a celebrated sharpener in his own right, having received recognition from the emperor for his traditional sharpening skills. Togiharu knives are produced by a highly respected knife maker in Japan who manufactures the top-name Japanese brands. The difference in the Togiharu lines lies in the quality control and hand-finishing aspects of production. These knives are inspected one-by-one for quality - they are not mass handled. The final edge finishing process is done by hand, ensuring unparalleled sharpness right out of the box. 
Purpose of Gyuto 
The Gyuto is a versatile chef's knife. It can be used for cutting meat, fish and vegetables, making it suitable for preparing Western cuisine. Lightweight and thin, Japanese chef knives have a sharper blade and maintain their sharpness longer than most other chef knives.

- As seen on Cook’s Illustrated, November 2014

- As seen on BuzzFeed, October, 2013


CAUTION: Moisture Causes Rusting and Discoloration