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Home | Japanese Kitchen Knives | Trade In Tosa Tadayoshi 240mm Gyuto Shirogami 1 w/ Saya

Trade In Tosa Tadayoshi 240mm Gyuto Shirogami 1 w/ Saya

Name: Trade In Tosa Tadayoshi 240mm Gyuto Shirogami 1 w/ Saya
Brand: Trade In
SKU: TRDN441
Price: 108.61 AUD
Availability: InStock

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$108.61

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Product Description

Trade in gyuto in excellent condition without original packaging but with saya. This carbon steel blade has been sharpened in a few millimeters leaving a thicker than factory edge. This also means the tough knife is even tougher. Comes with a fresh BC edge.

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About This Knife

All-around Use

Can handle almost any kitchen task.

Light Butchery OK

Safe for use around bones.

Iron Clad Carbon

Reactive core steel between two reactive layers.

Tough Edge

Durable edge grind.

Ambidextrous

Suitable for all users.

Specifications

Listed Length: 240mm
Total Length: 394mm
Edge Length: 245mm
Heel Height: 49mm
Spine Thickness: 3.3mm
Weight:
Orientation: Ambidextrous

Materials

Blade Type: Iron Clad Carbon
Steel Type: Shirogami 1 (White Paper #1)
Steel Hardness (HRC):
Reactive: More Attention
Handle Type: Japanese (wa)
Handle Material: Magnolia (Ho) & Horn

Care Guide

This is a carbon steel knife made from thin, hard steel.
Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
Expect oxidation (color change, staining, spotting) with use.
Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

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Recommended Sharpening Technique

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

Avoid pull-through sharpeners and non-water-cooled mechanized systems.
Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.