| Blade Length |
195 mm |
| Total Length |
340 mm |
| Steel |
SLD Semi Stainless |
| Handle |
Ebony |
| Ferrule |
N/A
|
| Rockwell |
61-62 |
| Height Spine to Heel |
48 mm
|
| Width at spine |
1.5 mm |
| Weight |
135 grams |
The Blacksmith
Hatsukokoro brings in masters of smithing, sharpening, and handle making to 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 guys and home cooks.
The Knife
The Gyuto is an all purpose knife and the Japanese equivalent to the western chef's knife; 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. It is without question, the most versatile knife shape available and a great choice for both home cooks and professionals.
Knife Care (Stainless Steel)
- Although this knife is made from semi 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.
