(3)

Tadafusa "Seido" Blue 2 Nashiji Gyuto 240mm

Earn 359 Points when you buy this item. For more information please see the rewards panel below.

$233.00 USD

Specifications
Style
Gyuto
Edge Length
240mm
Bevel
Double Bevel
Overall Length
397mm
Blade Height @ Heel
50mm
Spine Thickness @ Heel/Mid
4.2mm/2mm
Weight
215g
Maintenance Level
High
Blade Material
Blue 2 Core w/stainless clad
Handle Material
Octagon Walnut
HRC
~63
Notify me via:

Share

Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

Steel Type

Japanese Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Tadafusa

Learning Centre

Knife Care