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Tomihisa

Tomihisa Shion AUS10 Gyuto 210mm

Tomihisa Shion AUS10 Gyuto 210mm

590.00 AED (AED 590.00)
590.00 AED
Sale Sold out
Tax included.

The currency will be displayed in AED at checkout.

✔ No import fees & duties - worldwide
✔ All taxes included
✔ Express worldwide shipping

Steel Type: AUS10A Stainless Steel, with "Suminagashi" Damascus and "Tsuchime" Hammered finish.

Handle Material: Japanese Oakwood Handle

Rockwell HRC: 60

Blade Length: 210mm, 8 inch

Bevel: 50:50 

About the Gyuto: The Gyuto is the Japanese equivalent to 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 Shion Series: The Tomihisa Shion series showcases a remarkable AUS10 stainless steel blade layered with an intricate 'Tsuchime' hammered pattern and a 'Suminagashi' folded Damascus forge. This blade is paired with a vibrant and lightweight Japanese Oak handle, creating a truly unique and elegant option. The Shion series is a perfect choice for those seeking a knife that effortlessly blends artistry and functionality.

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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