Itabaryu is a new knife brand that comes from Tokamachi City in Japan, where the owner Itaba Naoya is a second generation knife sharpener. The knives are forged by a secret skilled blacksmith from Sanjo, who then sends the blades over to Itabaryu where they are made into a finished knife.
Itabaryu's knives are ground very convex and therefore have a completely fantastic cutting ability, while at the same time they have a good food release. The knives have also been rounded on the back and in the heel so that they lie nicely in the hand. Last but not least, they have a really good tapering, where they come out thick from the handle and thin towards the tip. This gives a little extra weight in the knife, while not compromising on the cutting ability.
For the price, Itabaryu's knives are hard to beat, and we here at the store are incredibly proud to have them in our range.
This 210mm Gyuto is made in 3 layers. A core of Shirogami #2 (white 2) being hugged by soft iron. One must therefore expect the entire blade to patina, but has extremely high potential for sharpness.
This knife is a gyuto , which is also popularly just called a chef's knife. This is 21 cm, and it is used for most tasks in the kitchen and is particularly good for slicing and chopping tasks in both meat and vegetables.
Brand/Series - Itabaryu White 2
Type - Chef's Knife/Gyuto
Forging and steel - 3 layers - White #2 Carbon Steel and Mild Iron
Grinding - 50/50
Stock type - Octagonal Magnolia with buffalo horn
Stainless - NO!
Hardness - 62-63 HRC
Specs (May vary): Length 210mm, Height 47mm, Weight 155g, Width out of handle 4mm.
The knife must never be washed in a dishwasher, must not cut into hard objects such as bones, cartilage, bones and frozen objects as well as hard cheeses. Remember that it is a property of thin, hard metal that it can break.
