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Tomihisa

Tomihisa Kinari VG10 Gyuto

Tomihisa Kinari VG10 Gyuto

925.00 AED (AED 925.00)
925.00 AED
Sale Sold out
Tax included.

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✔ All taxes included
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Steel Type: VG10 Stainless Steel with "Suminagashi" Damascus Pattern

Handle Material: Dark Japanese Oakwood Handle

Rockwell HRC: 60-61

Blade Length:

180mm, 7 inch

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, abs fish, making it suitable for preparing Western and Japanese cuisine

About the Kinari Series: The Kinari series is crafted from VG-10 stainless steel. Each knife is forged and layered to create a breathtaking Suminagashi Damascus pattern, complementing the stunning blade is a rustic, vintage-looking dark Japanese Oakwood handle, providing both style and comfort. Renowned for its exceptional sharpness, VG-10 stainless steel is often considered one of the finest Japanese stainless steels, offering the best of both worlds with the sharpness of carbon steel and the easy maintenance of stainless steel. 

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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