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Musashinokuni Kogetsu Single-Bevel Wa-Gyuto Shitan Handle without Urasuki
Musashinokuni Kogetsu Single-Bevel Wa-Gyuto Shitan Handle without Urasuki
Musashinokuni Kogetsu Single-Bevel Wa-Gyuto Shitan Handle without Urasuki
Musashinokuni Kogetsu Single-Bevel Wa-Gyuto Shitan Handle without Urasuki
Musashinokuni Kogetsu Single-Bevel Wa-Gyuto Shitan Handle without Urasuki
Musashinokuni Kogetsu Single-Bevel Wa-Gyuto Shitan Handle without Urasuki
Musashinokuni Kogetsu Single-Bevel Wa-Gyuto Shitan Handle without Urasuki
Musashinokuni Kogetsu Single-Bevel Wa-Gyuto Shitan Handle without Urasuki
Musashinokuni Kogetsu Single-Bevel Wa-Gyuto Shitan Handle without Urasuki
Musashinokuni Kogetsu Single-Bevel Wa-Gyuto Shitan Handle without Urasuki
Musashinokuni Kogetsu Single-Bevel Wa-Gyuto Shitan Handle without Urasuki
Musashinokuni Kogetsu Single-Bevel Wa-Gyuto Shitan Handle without Urasuki

Musashinokuni Kogetsu Single-Bevel Wa-Gyuto Shitan Handle without Urasuki

$9,300
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Description

Musashinokuni Kogetsu from Goko Hamono is one of the series, and this particular grade utilizes Japanese carbon steel.

Its most notable feature is the "三諦シリーズ (総手造全鋼古法本燒包丁)," meaning "Fully Handmade Top-Quality Japanese Carbon All Steel Honyaki Gyuto."

Additionally, it features the characteristic of "本刃付" (sharpening by hands), and with all these factors combined, the artisans at Goko Hamono have created a practical knife with strong penetration, durability, and high sharpness.

This single-bevel Gyuto is an excellent choice for cutting fresh beef. It can slice meat incredibly thin! Not only can it perform all tasks expected of a Gyuto, but it can also serve as a substitute for a Deba, making it suitable for filleting fish, removing fish bones, and skinning fish.

This knife also functions as a Sujihiki or a narrow-bladed Gyuto. Whether it's trimming excess fat, removing membranes, or precisely cutting and portioning meat, this knife can handle it all with ease!

Handle: octagonal Shitan handle with buffalo horn ferrule

How to Maintain High Carbon Steel Knives

After use, simply wipe the knives dry. Please do not use a dishwasher to clean the knives. If you plan not to use the knives for an extended period, be sure to apply a thin layer of protective oil.

In the case of rust on the blade, you can use a rust eraser or a special 3M scrubber (only suitable for matte-finish knives). If there is minor rust on the mirror-finished parts, use rust removal paste and make sure to thoroughly remove any remaining residue with a Cleaning Naphtha to eliminate all chemical remnants from the blade.

Please use the knives for their intended purpose. Different knives are designed for slicing, chopping, or handling frozen foods. Do not use them for purposes beyond their intended use to avoid damaging the knives.

We highly recommend using EDCI's high-tech rust prevention spray to maintain your high carbon steel knives. EDCI rust prevention spray is made in the USA, non-toxic, environmentally friendly, poses no harm to the environment, and is non-flammable.

It is also a food-grade rust prevention spray, suitable for knives made of any type of steel. After spraying, it automatically forms a protective layer, and it can be used directly for cutting food without contaminating it. Users no longer need to worry about rust on their high carbon steel knives. EDCI is a game-changer for high carbon steel knife maintenance!

SKU: GKGT24008
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