Hatsukokoro Shinkiro Damascus Gyuto 240 mm

This Gyuto is double beveled and is suitable for both right and left handed users. It's beautiful damascus pattern in created by hand which requires a great deal of skill, time and effort and gives each knife a one of a kind pattern. The handle may look simple in the pictures, and is, but is made from high quality ebony and beautifully figured buffalo horn. Additionally, the handle is polished to a wonderfully shiny and smooth finish and balances the knife perfectly. 

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. 

The Shinkiro series is made for Hatsukokoro by Takahiro Nihei who is a very famous knife maker from the Fukishima region of Japan. He has worked with many different knife brands and constantly produces beautiful and very high performing knives. 

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.