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Ohishi x Brook Turner Gyuto (Chefs Knife) Blue Steel #2, 210mm No.2 (2022 batch)

Ohishi x Brook Turner Gyuto (Chefs Knife) Blue Steel #2, 210mm No.2 (2022 batch)

Regular price $317.00 USD
Regular price Sale price $317.00 USD
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DESCRIPTION

Ohishi x Brook Turner Gyuto (Chefs Knife) Blue Steel #2, 210mm No.2

I am proud to present another small batch of custom knives, combining Australian and Japanese Craftsmanship.

About the Handles:
Handled by Brook with his “usual” breathtaking work.
Brook Turner is from the Northern beaches from Sydney NSW.
All unique. All one of a kind.
Check out Brook Turner Knives for more of his work or his own website.

Brooks knife making reputation speaks for itself. He has backorders that last years and currently closed books due to high demand.

Only 6 made. All Unique.

Handmade Japanese blades by Ohishi, handled in Australia by talented knife maker Brook Turner

 

About the Blade:
Hand made in Sanjo, Japan with over 60 years of experience in handmade knife making.
The Blade is Hitachi Blue #2 steel core with stainless steel cladding and a Nashiji (Pear's skin) finish.

Stainless steel is regarded by many as not ideal for holding an edge and sharpness. (subject to debate)
A lot of the prized Japanese steels lack stainless steel.
They have little corrosion resistance and may rust easily if mistreated.
This knife is stainless clad but still has a blue steel #2 core meaning you get the best of both worlds.
A high carbon cutting edge and some corrosion resistance on the outside.
The core steel will darken over time (patina) with use.

*The core steel in this knife is subject to corrosion, so be sure to follow knife care instructions to help avoid surface rust

Brand: Ohishi
Knife type: Gyuto (Chefs Knife)
Steel: Aogami (Blue) #2 Stainless steel clad
Finish: Nashiji (Means pear's skin. Rough look cladding)
Blade length: 212mm
Blade thickness: 3.5mm@ handle, 2.0mm@ tip
Overall length: 355mm
Blade Height: 46mm
Weight: 200g
RHC: 62-63
Bevel: Double
Handle: Octagonal. Arizona Ironwood, Maple burl.

KNIFE CARE

WHETSTONE CARE

ABOUT US

Hi my name is Leigh, and I’m a chef from Newcastle Australia.

I’ve been cooking professionally for around 18 years in some of Australia’s top restaurants. (Currently cooking at Signal Box) 

I’ve created a small collection of high-quality Japanese Knives and Chef Knives that I recommend.
Basically, if I wouldn’t use it professionally then I don’t sell it! Read More

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CHEF TESTED PRODUCTS

Recommended by a real professional chef of 18+ years. All items inspected prior to shipping

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