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Tomihisa

Tomihisa Asagi AUS10 Gyuto 210mm

Tomihisa Asagi AUS10 Gyuto 210mm

735.00 AED (AED 735.00)
735.00 AED
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✔ No import fees & duties - worldwide
✔ All taxes included
✔ Express worldwide shipping

 

Steel Type: AUS10A Stainless Steel, with "Suminagashi" Damascus Finish

Handle Material: Compressed Pakkawood Handle

Rockwell HRC: 60

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 Aasagi Series: These knives showcase a fusion of form and function. With an AUS10 stainless steel core wrapped in 45 layers of 'Suminagashi' or Damascus, these knives offer both beauty and performance. AUS10 steel ensures easy sharpening, low maintenance, and affordability. The compressed Pakkawood handle provides a classic Western-style grip that is comfortable and practical.

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.

SHIPPING RATES

- 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

DELIVERY TIME

- 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

KNIFE SHARPENING

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

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