Menu
Usually ready in 1 hour
Blade Length | 210 mm |
Total Length | 366 mm |
Steel | VG-10 Stainless |
Handle | Maple |
Ferrule | Blue Maple |
Rockwell | 62-63 |
Height Spine to heel | 45 mm |
Width at Spine | 1.7 mm |
Weight | 143 g |
Bevel | Double (50/50) |
The gyuto is an all purpose knife and the Japanese equivalent to the western chef's knife, and 210mm is the equivalent of the standard 8 inch variation of that knife. From slicing, dicing, chopping, and carving the gyuto can do it all, and this one in particular has a hybrid profile that has enough sweep to rock and a big enough flat spot on the heel to chop comfortably. The Blue core steel is incredibly easy to sharpen to hair popping levels, and being a touch thicker with more of a workhorse grind you don't need to be super worried about chipping, and with the stainless cladding you get all that performance with minimal exposed carbon to worry about rusting on you!
Follow these care recommendations for your Japanese knives to protect the edge and keep them sharp as long as possible:
All products are shipped within 24 hours. We offer same day shipping for products ordered by 12pm. Please allow 4-7 business days for your shipment to arrive with standard shipping. Expedited shipping options are also available at checkout.
We offer free shipping on orders over $150 CAD / $120 USD in the US and Canada.
Curbside pick-up is available at both our Hamilton and Etobicoke locations.
To make sure our customers are always satisfied, we offer full refunds on products for 14 days after receiving them. See our full return policy for details.
More questions? Check out our shipping policy, our return policy, or reach out to us directly.
The Gyuto is the Japanese equivalent to the western style chef’s knife and is without question the most versatile knife shape. It ranges in size from 180 mm (7 inches) to 240 mm (10 inches), making it longer than the Santoku and Bunka. This length makes it adept at handling almost any task you'll come across in the kitchen, from mincing small ingredients to chopping through larger fruits and vegetables. The longer the knife, the more time it will take to grow accustomed to its length, but the more versatile it will be.
Likely the most widely used Japanese stainless steel, it provides great rust resistance, very good edge retention, and is relatively easy to sharpen. Because of how many companies use this steel to produce their knives, it can sometimes get a bad rep, but we have had nothing but positive experiences using and sharpening it. Knives made from this steel are generally a bit more affordable compared to those made from steels like R2 and ZDP189 while still offering fantastic performance and easy maintenance.
Chemical Composition:
C 0.95-1.05% | Cr 14.5-15.5% | Mo 0.9-1.2% | V 0.1-0.3% | Co 1.3-1.5%
LOW MAINTENANCE
Stainless steel Japanese knives are made in a process called “Sanmai” or “Forge welding” where two softer layers of stainless steel are laminated around a harder core layer of stainless steel. All three of these layers are rust resistant and therefore are not susceptible to rust or discoloration. The softer outer layers of steel are used to make the knife more durable and flexible while the harder core layer is used to provide better edge retention to the blade.
Hatsukokoro are masters of smithing, sharpening, and handle making. They ensure quality and a high attention to detail on their knives, so you know that you will be getting an amazing work knife. Based out of the industrial city of Amagasaki, Hyogo Prefecture, Japan, Hatsukokoro offers a wide breadth of handcrafted blades, sourcing from a variety of knife making regions across Japan. Their offerings are diverse in price point and profile, making them a great option for both industry professionals and home cooks.