Gyuto: Cooking knife r , more information about the most common knife shapes can be found here: knife shapes .
Isamitsu : Isamitsu is a relatively young knife manufacturer from Ibaraki, Japan. The forge is run by the knife smith Abu Kuki and the knife sharpener Gaku Kanatsu. Both have worked for many years with the legendary master smith Taruyasu Fujiwara and were able to learn a lot from him and his style.
The handle of the knife is made of Japanese elm and is made from one piece and has a shape with eight corners but 10 resting surfaces for the hands. Not only does it look good, but it also fits better in the hand than the conventional octagonal handle.
Attention: The knife is also available with a lighter handle (see model Gyuto 240 mm, if desired please write an email in advance to matthias@thechefscorner.de. The quantity is very limited.
- HRC: 63-64
- Steel: Shirogami #1 (white paper steel, not stainless )
- Cladding: Stainless
- Blade length according to manufacturer: approx. 210 mm
- Measured blade length: approx. 212 mm
- Heel height: approx. 52 mm
- Thick blade back over heel: approx. 2 mm
- Weight: approx. 173 g
- Form: Gyuto
- Blade type: Double-edged 50/50
- Finish: Tsuchime
- Handle material: Japanese elm
- Forge: Isamitsu
- Blacksmith: Abu Kuki
- Sharper: Gaku Kanatsu
- Origin: Ibaraki, Japan
The weight and length information are the dimensions of a randomly selected knife from this series. However, these may vary as each knife is a handmade product.
The knife is made of reactive carbon steel and requires special care. Since the knife is not rustproof, it should be dried carefully after each use. After some time, a dark patina will form which offers the knife additional protection.
I ask the care tips in my FAQ section. Here you will also find the general knife 1x1 .