Nakagawa Blue 1 K-tip Gyuto 240mm Kasumi Ebony
$689.95
Nakagawa Blue 1 K-tip Gyuto 240mm Kasumi Ebony, Japanese chef’s knife
This gyuto is an all-round chef’s knife for slicing, dicing and rock-chopping across vegetables, meat and fish. The blade is a practical everyday length. Forged by Nakagawa, it pairs hard, keen Japanese steel with the thin grind and balance that let the blade glide through food with less resistance. The forged carbon steel takes a keen edge and gains character with use.
Nakagawa gyuto specifications
| Maker | Nakagawa |
|---|---|
| Knife type | Gyuto (Japanese chef’s knife) |
| Blade length | 240 mm |
| Steel | Blue #1 (Aogami) carbon steel |
| Bevel | Double bevel |
| Best for | Everyday all-round prep |
Care and everyday use
It is at its best for everyday all-round prep. This is a carbon-steel blade, which takes an exceptionally keen edge but reacts with food and water. Hand wash and dry it immediately after use, wipe on a light coat of oil before storage, and expect a natural patina to form over time. Keep it off bone and frozen food, and sharpen on a whetstone to bring the edge back.
Buy this gyuto at Knives and Stones
This gyuto ships fast across the United States at $689.95, packed with care to arrive ready to use. Every knife here is chosen for how it cuts and the quality of its making, not to fill a catalogue. Browse the full range of Japanese gyuto knives, or explore more Japanese chef knives, whetstones and kitchenware across the Knives and Stones store.
by Lucas M.
Lovely knife and a joy to use. A little more blade care than my stainless knives but worth it.
by Peter G.
Best gyuto I have owned. Effortless push cuts and the food just falls off the blade.
by Daniel R.
Arrived quickly and very well packed. Cuts like a laser, really happy with it.
by Andrew P.
My new go-to gyuto. The balance is perfect and it holds an edge well.
by Paul M.
Solid buy. Sharp, light and nimble. Would happily buy from Knives and Stones again.