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Product Information
| Blade Length | 247 mm |
| Total Length | 405 mm |
| Steel | Aogami (Blue Super) Stainless clad |
| Handle | Bocote |
| Ferrule | Gods wood Ash |
| Rockwell | 62-63 |
| Height Spine to heel | 48 mm |
| Width at Spine | 2.01 mm |
| Weight | grams |
| Bevel | Double(50/50) |
The Blacksmith
Hokiyama knives come to us from Tosa City, Kochi Prefecture, Japan. The history of can be traced back 800 years and is rooted in traditional forging techniques developed over the centuries coupled with new age techniques (roll forging and stamping) that make for some really beautiful knives at affordable prices. They also make the Tosaichi and Sakon Ginga lines, which are very practical, high performing workhorses, at an excellent price point, making them popular amongst both industry chefs and home cooks!
Ittetsu is the shop's house brand and we've been working for a long time to find high performing, affordable knives to offer our customers. These knives offer great value and durability, as they are made very efficiently and hand sharpened. Knives from this Ittetsu line are balanced forward but are overall quite light. They are thin at the spine and come quite thin behind the edge for a great cutting feel. This series of knives feature a stainless clad, Aogami-super core hardened to 62-63. While the term “laser” is very subjective we don’t often see knives much thinner and lighter than these. Practical and fun to use, we can’t see anyone being disappointed by one of these!
The Knife
The Gyuto is the Japanese equivalent to the Western style Chefs knife and is the most versatile shape available. Suitable for slicing, dicing, chopping using whatever cutting style is comfortable to you, there is little this shape cannot accomplish in the kitchen. If you are a home cook or a professional looking for one knife to do it all, look no further.
- This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
- Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
- 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.
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