Tomihisa Aoto Aogami Super Gyuto 210mm
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Steel Type: Aogami Super Blue Carbon Steel Core wrapped in stainless steel. "Tsuchime" Hammered Finish
Handle Material: Brown Stained Pakkawood
Blade Length: 210mm, 8 inch
Bevel: 50:50
About the Gyuto: The Gyuto is the Japanese equivalent of a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables, & fish, making it suitable for preparing Western and Japanese cuisine
About the Tomihisa Aogami Series: Tomihsa Aogami Series: each knife in this collection is forged with a Blue #2 (Aogami) Carbon Steel core, wrapped in stainless steel. Each knife has its own unique finish, adding to its individual character. The Ayame Series showcases a 'Kuroichi' blacksmith finish, paired with a Red stained Pakkawood handle. The Konoha Series features a 'Tsuchime' hammered finish, combined with a Red stained Pakkawood handle. Lastly, the Aoto Series showcases a 'Tsuchime' hammered pattern and a Brown stained Pakkawood handle.
About Tomihisa: Tomihisa is KUTO's own in-house brand of knives. The name "富久" Tomihisa derives from the name of the owner: "久富" Kutomi, with the Japanese Kanji characters reversed. The Tomihisa lines are curated using affordable and high-quality steels, which offer the optimal balance of easy maintenance, sharpening, and long-lasting sharpness. These knives are forged by master craftsmen from the regions of Tosa, Seki, and Sakai in Japan.
- UAE – Dubai
- FREE: orders ≥ AED 500
- AED 20: orders < AED 500
- UAE – Other Emirates
- FREE: orders ≥ AED 500
- AED 25: orders < AED 500
- International
- AED 150
🤙 For more details, read Shipping & Returns
- Dubai: 1–4 business days
- Other Emirates: 3–6 business days
- International: tracking provided; transit time varies by destination.
🤙 For more details, read Shipping & Returns
Japanese knives are prized for their sharpness, longevity and craftsmanship. To keep them performing at their best, maintain them regularly.
- Western knives:
- Hand sharpening on individual whetstones for maximum edge quality.
- Machine sharpening on a Japanese grindstone for faster service.
- Traditional Japanese knives:
- Single-bevel blades are sharpened by hand on whetstones only.
🤙 For more details, read Knife Sharpening Service