Hatsukokoro Ginyo Gyuto 210 mm

The Ginyo line is made for Hatsukokoro by Yoshihiro Yauji. Having started his apprenticeship in 2003 under Hideo Kitaoka, a third generation master blacksmith, 16 years later broke off on his own and started making knives under his own name in 2019. Having learned under a smith who specializes in single bevel knives, Yauji-sans work can be creative, seen in his single bevels gyutos and santokus, and makes solid traditional single bevels like yanagis, usubas and debas. This influence is definitely seen in his double bevel work, having a more convex workhorse grind and thicker spines. Being a touch thicker behind the edge and having a low cladding means you'll need to hit these guys on the bevels with each sharpen to maintain this surprisingly good cutting feel for such a hefty knife. If you're up for the bevel sharpening maintenance, this knife will treat you well for years to come. But if you're looking for something you can put a quick edge on, and slap on a honing rod through tough prep shifts and service, these guys probably aren't for you. 

The Gyuto is the Japanese equivalent to a western style chef knife, being the ultimate all purpose knife. Slicing, dicing, chopping are made easy with the long, tall blade. The Gyuto is the first knife we recommend to add to a kit, or the one-and-done do it all knife. Gyutos range in size from 180mm up to as large as 300mm with 210 (8 inches) - 240mm (9.4 inches) being the standard. 

Knife Care (Stainless Steel)

• Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
• NO DISHWASHER - the high heat will ruin the wooden handle.
• Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
• Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
• Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.