Shape | Gyuto |
---|---|
Blade Length | 210 mm |
Steel Type |
HAP40 High Speed Powder Semi-Stainless Steel
with Stainless Steel Cladding
Rust Prone ⓘ This knife can rust, click to learn more.
|
Rockwell Hardness | 65–67 |
Edge/Bevel | Double (50/50) |
Handle | Wa (Japanese) Handle - Octagon Magnolia Water Buffalo Horn Collar |
Blacksmith/Maker | Atsushi Hosokawa |
Made in | Tsubame-Sanjo, Niigata, Japan |
Brand | Gihei |
A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.
About the Shape -Inspired by the profile of a traditional European chef knife, gyutos are a multi purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. The longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally by slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.
About Gihei Hamono - Atsushi Hosokawa-san, a head knife maker at the Gihei Hamono, has a very forward-thinking perspective on knife making industry in the region. He loves innovation and new technology, especially new steel types. He may be the only one in the region who uses high-tech steels like HAP40 and ZDP-189. From the user's point of view, this HAP40 is a great knife. It will hold the edge super long.