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Jiro Tsuchime Wa Gyuto 240mm Taihei Tagayasan (#592)

by Jiro
Sold out
Original price $980.00 - Original price $980.00
Original price
$980.00
$980.00 - $980.00
Current price $980.00
Description
In general, the making of a blade is a collaboration between a blacksmith and a sharpener. The division of tasks and the specialization allow to make more blades as well as to spread the costs. In the Nagano countryside, Jiro Nakagawa does everything himself: he forges the blade, grinds it and then polishes it on natural stone.  He masters the traditional art of Japanese calligraphy, which allows him to engrave the tang of his blades in a unique and personal way. One can say that Jiro Nakagawa puts a little bit of himself in each of his blades, which gives them a very unique personality. When you hold a Jiro in your hands, you feel the soul of the Shokunin (craftsman who masters his art) who is 100% dedicated to the task. Each Jiro is numbered and comes with a certificate of authentication. We are privileged to be able to showcase the work of Jiro Nakagawa.
Tips for best results

Make sure your knife will deliver its absolute best by having it professionally sharpened at least once a year. Please note that our meticulously handcrafted Japanese knives are – unless otherwise noted – carbon steel and not stainless steel. To prevent rust, make sure the blades are patted dry – especially when cutting acidic items. Never cut frozen foods, hard products, bone, or twist the blade when using. Never soak in water after use or put in the dishwasher. After use, store in a cool, dry place and avoid high temperature fluctuations. 

Our commitment to you – our customers
Warranty

Every knife we carry has a lifetime warranty from manufacturing defects and errors. For example, if the handle becomes detached or cracks appear after a few weeks of proper use. Or if there are any blade cracks from the edge to the spine. While such defects are indeed rare, they can occur. In such cases, we will exchange the knife in question or give you a refund. Each warranty case is different depending on the criteria, and we reserve the right in each and every case to evaluate the applicability of our lifetime warranty in the event of any manufacturing defects and errors.

After-Sales service

Do you get the feeling that your knife just can’t “cut it”?

Each knife we carry is supplied with a so-called “factory edge”. Our chef knife range comprises more than 200 different products. While all our handcrafted Japanese knives ship with a “factory edge”, ultimate blade sharpness can vary. If you feel that your knife’s blade edge is not performing to its full potential, feel free to contact us and we will provide you with professional sharpening for free!

Oops! What about the truly Unthinkable?

Was it just through a slight slip of the hand that your knife accidentally fell on the floor and damaged its tip and blade, or it was used to cut a hard, frozen product and chipped? Don’t despair, get in touch with us and we will solve the problem through our in-house, professional sharpening and repair service.

Simply contact us or visit our store to get a free estimate.

Customer Ratings

Dimensions

Size

240mm

Weight

266g

Total lenght

403mm

Handle length at tip

261mm

Edge lenght

244mm

Blade height

60mm

Blade thickness

6.5mm

Handle size

143mm

Blade

Steel

Shirogami #1 with iron cladding

Steel type

Carbon steel (oxidizable)

Finish

Tsuchime

Handle

Handle material

Tagayasan and buffalo horn

Handle maker

Taihei

Details

Profile

Gyuto

Usage

Chef knife

Hand orientation

Ambidextrous

Making

Production area

Nagano

Blacksmith

Jiro Nakagawa

What are the different types of Japanese knives?

What are the different types of Japanese knives?

Each Japanese knife is made with a specific purpose in mind. There are types of multi-purpose knives such as the Gyuto which is the equivalent of a chef's knife or the Santoku which translates into: three virtues, a name that well represents its multiplicity. The Sujihiki and the Yanagiba are made for slicing while the Nakiri and the Usuba are specialized for cutting vegetables. Without forgetting the Petty for precision tasks. The list goes on and the possibilities are diverse.

Why buy a Japanese knife?

Why buy a Japanese knife?

Japanese blades are lighter, very balanced, higher hardness, sharper and retain their sharpness longer. This allows the user greater control of his work tool and a clean cut to alter the texture and flavor of the food as little as possible.