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The Kotetsu Nashiji gyuto is a lovely-looking and excellent cutting knife that is adept at multi-tasking in most kitchen scenarios.
This blade is constructed from Aogami blue #2 steel with a stainless cladding. The handsome san mai laminated blade construction is used to add corrosion resistance while maintaining strength and durability. A stunning hammered and etched nashiji finish applied above the shinogi adds a real touch of class to this fine implement. The exposed blue #2 carbon core will develop a patina which enhances the beauty of this knife while adding a degree of rust resistance.
The blade has a symmetrical primary grind which transitions into a secondary bevel or cutting edge, which is ground 70/30. But fear not, this is a knife good for both right and left handers. It cuts with a clean and precise action suitable to both rockers and push/pullers alike.
Maker: Kotetsu Hamono (formerly Minamoto Kotetsu Hamono)
Weight: 5.9 oz (168 g)
Blade Length: 202 mm
Total Length: 323 mm
Spine Thickness at Base: 1.9 mm
Blade Height at Base: 46.5 mm
This blade is constructed from Aogami blue #2 steel with a stainless cladding. The handsome san mai laminated blade construction is used to add corrosion resistance while maintaining strength and durability. A stunning hammered and etched nashiji finish applied above the shinogi adds a real touch of class to this fine implement. The exposed blue #2 carbon core will develop a patina which enhances the beauty of this knife while adding a degree of rust resistance.
The blade has a symmetrical primary grind which transitions into a secondary bevel or cutting edge, which is ground 70/30. But fear not, this is a knife good for both right and left handers. It cuts with a clean and precise action suitable to both rockers and push/pullers alike.
Reviews
5 review(s) WRITE A REVIEW (Reviews are subject to approval) Can't beat the price for how great this knofe is!Posted By: Joshua - verified customer
3 people found this review helpful
I'm a professional chef so I really know how to put a kinife through the ringer. I bought this as a Christmas gift for my father and he has already put some mileage on it. Still holding its edge well. Very pleased and my add one to my own collection at work.
3 people found this review helpful
I'm a professional chef so I really know how to put a kinife through the ringer. I bought this as a Christmas gift for my father and he has already put some mileage on it. Still holding its edge well. Very pleased and my add one to my own collection at work.
most comfortable knife ever!Posted By: Dan the man - verified customer
5 people found this review helpful
This blade falls about 8mm short of 210, which is a great compact length for a line knife. I am an executive chef in a casual fine dining kitchen by day, and a line cook at a gastro pub by night. Both kitchens I work in are an open concept and guests can see everything, so a good looking knife is a nice touch. This thing has a perfect shape for a short gyuto, no real flat spot for chopping, but the edge holding capability alone justifies the price tag. I usually sharpen twice a week with other knives, but this little guy just seems to last longer. The core steel also makes it an eye catcher, makes the edge look "wet" as I heard it described by a guest in the restaurant
5 people found this review helpful
This blade falls about 8mm short of 210, which is a great compact length for a line knife. I am an executive chef in a casual fine dining kitchen by day, and a line cook at a gastro pub by night. Both kitchens I work in are an open concept and guests can see everything, so a good looking knife is a nice touch. This thing has a perfect shape for a short gyuto, no real flat spot for chopping, but the edge holding capability alone justifies the price tag. I usually sharpen twice a week with other knives, but this little guy just seems to last longer. The core steel also makes it an eye catcher, makes the edge look "wet" as I heard it described by a guest in the restaurant
wow Wonderful little knife.Posted By: Ben W. - verified customer
3 people found this review helpful
I got this as a gift for my mother and so far it has performed wonderfully. Fit and finish are great, the balance is just about perfect for a pinch grip, thinner than your standard store-bought chef knives, and the stainless cladding makes it lower maintenance than a full carbon steel knife. If I could describe this knife in one word, it would be lithe. Excellent gift and in my opinion a great first JP knife.
3 people found this review helpful
I got this as a gift for my mother and so far it has performed wonderfully. Fit and finish are great, the balance is just about perfect for a pinch grip, thinner than your standard store-bought chef knives, and the stainless cladding makes it lower maintenance than a full carbon steel knife. If I could describe this knife in one word, it would be lithe. Excellent gift and in my opinion a great first JP knife.
Fills a special nichePosted By: Zoltrix - verified customer
3 people found this review helpful
Somewhere between the minority camp of people who like the shorter lighter nimbler santoku for everyday veggie work, and the camp of people who think the gyuto is more all-purpose in shape and has a more versatile length: that's where this Minamoto occupies an undervalued and special niche.At 203mm it's shorter than most other gyutos, yet, not handicapped in length--203mm after all is exactly the length of a standard 8 chef knife, while still being a good inch longer than your average santoku. Because of its light nimbler weight, smaller size, greater maneuverability, and more versatile shape, it captures the best of both worlds.On top of that, it also has1. Great fit and finish.2. A beautiful blade.3. The sharpness of carbon but low maintenance stainless cladding.Out of the box edge was good but it can go even sharper. Edge retention is decently OK but not something that stands out as amazing. Blue
3 people found this review helpful
Somewhere between the minority camp of people who like the shorter lighter nimbler santoku for everyday veggie work, and the camp of people who think the gyuto is more all-purpose in shape and has a more versatile length: that's where this Minamoto occupies an undervalued and special niche.At 203mm it's shorter than most other gyutos, yet, not handicapped in length--203mm after all is exactly the length of a standard 8 chef knife, while still being a good inch longer than your average santoku. Because of its light nimbler weight, smaller size, greater maneuverability, and more versatile shape, it captures the best of both worlds.On top of that, it also has1. Great fit and finish.2. A beautiful blade.3. The sharpness of carbon but low maintenance stainless cladding.Out of the box edge was good but it can go even sharper. Edge retention is decently OK but not something that stands out as amazing. Blue
