Chef's Knife (Gyuto) - 10-2/3 in. (270mm) - Shirogami 2

Product Description for Chef's Knife (Gyuto) - 10-2/3 in. (270mm) - Shirogami 2

Maker: Mutsumi Hinoura (click to see more by this maker)
Price: $539.00 Saving: $136.00
Item num: 92951
Blade length: 11.25 in.
Cutting edge length: 10.60 in.
Total length: 17.00 in.
Blade height (at heel): 1.85 in.
Blade thickness (near bolster): 0.12 in.
Blade thickness (at midpoint): 0.06 in.
Blade thickness (near tip): 0.04 in.
Item weight: 7.40 oz.
Shipment weight: 12.2 oz.
Blade: Hand forged Shirogami 2 (white #2) carbon steel surrounded by mild steel, kuoruchi finish (Hrc 62-64)
Bolster: Black buffalo horn
Handle: Octagonal ho wood
Description: The gyuto is modeled after the French pattern chef's knife. Longer and slimmer than the santoku, it is well suited to slicing and chopping -- an ideal general purpose chef's knife. The long blade is needed for the sawing motion required to cut meats and the tall profile allows for plenty of finger clearance when working over a cutting board. The large size of this gyuto makes it a perfect choice for preparing meals for large numbers of people and for cutting larger items.
Mutsumi Hinoura, is widely considered to be amongst Japan’s elite group of highly revered bladesmiths. He lives in Sanjo, in the Niigata region and is the 35 year old son of renowned bladesmith Tsukasa Hinoura. This area is renowned for its handmade cutlery expects and is the home of makers such as Yoshikane, Shigefusa, Iwasake, and more. Mutsumi studied industrial engineering at Niigata College of Technology and graduated in 2001, when he began working as a full time bladesmith. Like his father, he is very active in promoting the art of Bladesmithing within the Niigata region. Mutsumi has become famous for his craftsmanship and ability to forge knives with excellent balance, sharpness and a stark beauty that speaks to Japan’s feudal past.
These beautiful black oxide (known as Kurouchi finish) knives are hand forged from Shirogami 2 carbon steel. This exceptional steel is high in carbon and takes a particularly keen edge that is also easy to sharpen. A fine grain structure and a hardness of approximately 62-64 (very hard!!) allows for easy re-sharpening and a keen, long-lasting edge even through heavy use. The blades are hand forged to shape with a tremendous distal taper - beginning with a thick spine where the blade moves into the handle and moving into a thin, high performance spine as it moves toward the tip. This ensures optimal balance and control. Convex ground sides assist food to release from the side of the knife while slicing.

Availability: In stock. Usually ships in 1-2 business days