You can cut fish and tuna easily. Your cooking will go through a dramatic change!
This is a big wide Gyuto knife. It is made of carbon steel. It has a thin, long blade with a sharp tip. It works well cutting big pieces of tuna, whole frozen fish. It is popular among Japanese chefs also.
On a previous trip to Japan I ate Sushi and Sashimi. I was happy to eat very unique Japanese foods that are different than my country. I was very curios on watching the Japanese chefs using various knives while they were preparing their dishes. I also cook at home and checked the knife I use and was surprised that it was Aritsugu.There are many types of knives to choose from but I chose "Gyuto" knife. The reason being it is very practical for preparing home cooked meals. The unique shape and sharpness of the tip allows for very thin slicing resulting in beautiful preparation. It is very light and very easy to use. Now I understand that Japanese knives are a unique characteristic of traditional Japanese cooking. There are no other knives like Aritsugu ! I love it ! (From Canad)
|Content||One knife, sharpening manual paper * not included saya cover|
|Type||Big wide Gyuto knife|
Frozen fish and tuna
No bolster type
Approx 400 mm (15.74"")
Approx 270 mm (10.62"")
Approx 70 mm (2.75"")
Approx 3 mm (0.11")
Approx 425 g (14.99 oz)
(Hardness Rockwell C scale)
This is ARITSUGU made of the best steel and by artisans with their high technique. It has been inherited technique making Japanese sword since 1560, and it is a top position as the knife maker in Japan even now. Their swords had very sharp edged, so they dedicated them to Japanese emperor. The steel are so sharpness and tough at the tip of a knife, but the stainless steels and ceramics aren't. When the chefs use ARITSUGU, they can cut any ingredients to bring out the flavor and they also have their imaginations and widen their idea more.That is the reason why the first-class chefs around the world love ARITSUGU. Of course you can use it as a household kitchen knife.