Shape | Gyuto |
---|---|
Blade Length | 210 mm |
Blade Height | 46 mm |
Blade Thickness Above Heel | 3 mm |
Weight | 137 g |
Steel Type | Aogami Super (Blue Carbon Steel) With Carbon Steel Cladding |
Rockwell Hardness | 63–64 |
Edge/Bevel | Double (50/50) |
Handle | Wa (Japanese) Handle - Octagon Teak with Water Buffalo Horn collar |
Knife Line | Hatsukokoro Inazuma AS |
Made in | Tsubame-Sanjo, Niigata, Japan |
Brand | Hatsukokoro |
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. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.
About Hatsukokoro Inazuma AS - The Hatsukokoro Inazuma (translates as "lightning") AS is a hand-forged masterpiece, made by a talented Blacksmith in Tsubame Sanjo who prefers to remain anonymous. This knife has an Aogami Super core, with softer iron cladding. This combination of steel allows for the blacksmith to create a beautiful finish of folded steel, tsuchime, and kurouchi - honestly feels like it should be too much, but here it is just right.
We've also found these to be some of the thinner knives that we've seen for a while, the edges that are scary sharp. We are thrilled to carry this line from Hatsukokoro who continues to curate an exceptional series of knives.