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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.
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.
AKA SKD11 is a semi stainless tool steel produced by Hitachi known for its solid edge retention, toughness and wear resistance. While it's not a fully stainless steel it still offers great rust resistance and is far easier to keep from rusting compared to a fully carbon steel. In our experience it’s a relatively easy steel to sharpen and takes a great edge.
Chemical Composition:
C 1.4% | Cr 12-13% | V 0.2-0.5% | Mo 0.8-1.20%
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.