Sign In or Create an Account
Menu
0 Items

Bocho "Japanese style" Gyuto knife 210mm

Bocho "Japanese style" Gyuto knife 210mm

Brand: Tadafusa (Japan)

Bocho Tadafusa 'Japanese style' Gyuto is a multi purpose knife with meat cutting bias. Gyuto translates to 'cow sword' and is commonly referred to as the butchers knife. A great choice for the at-home or professional chef or cook. ⋄ Made in Japan⋄

  • $211.00
Description

Bocho Tadafusa 'Japanese style' Gyuto is a multi purpose knife with meat cutting bias. Gyuto translates to 'cow sword' and is commonly referred to as the butchers knife. A great choice for the at-home or professional chef or cook.

 

⋄ Made in Japan
⋄ Carbon Steel Core / two layers of Blue Carbon Steel with nashiji (pear skin) finish
⋄ Chestnut Wood Handle
⋄ L: 360𝗆𝗆 (Blade Length: 210𝗆𝗆)
⋄ 200 𝚐
⋄ Limited 12 month manufacturers warranty

The Gyuto is a versatile knife for cutting up, filleting, and preparing meat and fish.

The word Bocho means Japanese style.  From the traditional Japanese range of hand-forged blue carbon steel knives by Tadafusa. Carbon steel holds a keen edge and these knives are exceptionally sharp. The handles are crafted from burnt Chestnut wood with a plastic ferrule. This wood is moisture resistant and also resistant to bacteria.

These knives are created by ‘sandwiching’ layers of steel. The inside layer of Aogami (or Blue Paper Steel) allows honing to a super sharp edge. Sandwiching the Aogami between two harder layers of special composite steel enhances durability. The carbon steel exterior blade has been left with a rustic or nashiji (pear skin) finish. The undulating surface reduces suction, allowing food to fall freely from the blade and reducing resistance.

The Bocho style may feel a little different compared with a standard Western knife. Please read the full instructions for use and care included in the box carefully, they are sharp knives.

CARE

Please note that carbon steel blades require a few extra steps to keep them working in tip top condition:
Always wash your knife by hand in warm soapy water and dry without delay.
Storage in a wooden knife block or magnetic rack is recommended.
It is a good idea wipe blade edge with Camellia oil regularly to protect it from oxidising.
Not following these steps will result in the oxidization of the inner layer of carbon steel. This can be removed by sharpening and coating with oil.
Never put your knife in the dishwasher or leave it wet for too long.
It is recommended to use a sharpening whetstone, not a steel to sharpen your knife. Steels re-align a blade but the most precise sharpening is done with a stone.

Shipping

Our warehouse is based in Nelson, New Zealand and all transactions are charged in New Zealand dollars. All shipping is charged at $NZD10 non rural and $NZD14 rural including GST for shipping anywhere within New Zealand excluding Great Barrier Island, Waiheke island, Chatham islands, d'Urville Island and Stewart Island.

All goods from a single order will be shipped together. If several orders have been made on the same day, by the same person, to the same delivery address, we will do our best to combine those orders into one shipment unless otherwise instructed.

Shipping is free of charge within New Zealand for all overs $450NZD excluding some Hikoki, Mafell, Tormek, Tanos, Metabo and Virutex. Free shipping is excluding Waiheke Island, Great Barrier Island, Chatham islands, d'Urville Island and Stewart Island.

Please contact us directly on sales@piranhatools.co.nz if you have any questions.

Reviews