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ABOUT THIS PRODUCT: Hatsukokoro Hyomon Gyuto 210 mm (Ebony Handle)
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||Shirogami (White #2)
|Height Spine to heel
|Width at Spine
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. The Hyomon series is the pinnacle of Japanese craftsmanship and puts on display what a master blacksmith, sharpener and handle maker can achieve when allowed to spend as much time and effort as they want on a knife. Hyomon translates roughly to "ice crest" which we feel perfectly represents the aesthetics of the damascus pattern on this blade. Forged by Takahiro Nihei-san, the damascus pattern is created in house, laminated onto the blade by hand before being hand polished and sharpened on a series of natural Japanese whetstones. The handle is made from Ebony layered between three nickle-silver spacers and features a beautifully figured buffalo horn ferrule and end cap. This knife feels incredible in the hand, is perfectly balanced and has no gaps, bumps or spaces, truly a work of art and a great addition to any collection.
The Gyuto is the Japanese equivalent to the chef's knife and is the most versatile knife available. An essential for the professional cook/chef they can handle a wide variety of tasks including vegetable chopping, more intricate vegetable prep and slicing proteins.
Knife Care (Iron Clad)
- This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
- Simply wipe the knife with a damp cloth immediately after use.
- Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
- Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.
- Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
- Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
customers love their sharp knife
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