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Tangetsu 240mm White #1 Kurouchi Wa-Gyuto

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  • These White #1 knives feature a wide bevel design and kurouchi finish. There’s a stark visual contrast between the upper section of the knife and the polished bevels. The spine and choil are also nicely faceted to provide some comfort. As with most wide bevel knives, these should have great food release, but will be slightly more prone to wedging in taller/denser foods. However, in this case, that is quite well balanced by the knives being thin behind the edge.

    The Tangetsu series is made in Sakai. The sharpener has selected blacksmiths with whom he feels comfortable working with. He is a 3rd generation sharpener, and focuses on double bevel knives. We met some years ago, through an introduction by a good mutual friend. Our friend thought I might be interested in the knives this craftsman was making, and that he happened to be on the younger side of craftsmen in the area was an added bonus. This is the result of a couple of years of conversations, but I think you will be as happy with this series as we are.

    This is a carbon steel knife and requires care to manage oxidization, including rust. Its also on the thinner and harder side of things, and may be brittle for users not accustomed to Japanese knives.

    • Knife Type: Gyuto
    • Steel Type: White #1 Carbon
    • Handle Type: Ho Wood Octagon
    • Construction Type: Carbon Clad
    • Hand Orientation: Ambidextrous
    • Handle Length: 143mm
    • Handle Height: 26.3mm
    • Handle Width: 21.58mm
    • Handle to Tip Length: 243mm
    • Heel to Tip Length: 233mm
    • Width of Spine at Middle: 1.88mm
    • Width of Spine 1cm from the Tip: 0.51mm
    • Width of Spine at Handle: 2.71mm
    • Width of Spine above Heel: 2.35mm
    • Blade Thickness 1/2 way between the Spine and Edge: 2.36mm
    • Blade Height at Heel: 49mm
    • Weight: 162g



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