Tokushu Knife white #2 Tsuchime Gyuto 240mm - Custom Wa Handle

Tokushu Knife Tsuchime Gyuto 240mm

A 240mm gyuto with a distinctive tsuchime hammered finish and a choice of custom wa handles. The long blade offers room for slicing and everyday preparation, from vegetables to boneless meat and fish, while the pointed tip allows more detailed work.

Choose the handle that suits your style: Rosewood & Horn, Ebony & Horn, Cypress & Horn, Amboyna with Contrast, or Rosewood & Ebony. Each option has its own photographs so you can see the wood grain, colour and ferrule. A Blade Only option is also available for a separate handle-fitting project; it is supplied without a handle.

White #2 Carbon Steel

White #2, also known as Shirogami #2, is a traditional Japanese high-carbon steel prized for its ability to take a very keen, refined edge and its straightforward sharpening response. With approximately 1.1% carbon and a relatively simple composition, it is a rewarding choice for cooks who enjoy maintaining their knives with whetstones.

White #2 responds readily to sharpening, allowing a crisp cutting edge to be restored with good technique. Its appeal is the combination of excellent edge potential and ease of maintenance on the stones. The finished knife's cutting performance and edge retention also depend on heat treatment, blade geometry and how it is sharpened and used.

Specifications

Measurements are approximate. Overall length and weight refer to the measured knife with a handle and may vary with the handle selected; they do not describe the bare blade.

Care

White #2 is not stainless. The exposed carbon steel will naturally develop a patina, a change in colour that adds character with use. A patina does not make the steel rust-proof, so wipe the blade during preparation, especially after cutting acidic ingredients.

Hand wash and dry thoroughly immediately after use. Do not put the knife in a dishwasher or leave it soaking. Use a wooden or suitable plastic cutting board, avoid bones and frozen food, and do not twist the blade through a cut. Store with the edge protected, and apply a light coat of food-safe knife oil before extended storage.