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Hatsukokoro Hyomon White 2 Damascus Gyuto 210mm

$1,162.00 USD

Specifications

Style: Gyuto
Blade Length: 210mm
Overall Length: 360mm
Weight: 185g
Blade Height @ Heel: 48mm
Bevel: Double Bevel
Spine Thickness @ Heel: 3mm
Spine Thickness @ Mid: 2mm
Blade Material: White 2 Mirror Core, Hand Laminated Matte Twisted Damascus
Handle: African Blackwood Octagon w/Blonde Horn Ferrule

 

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Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

Steel Type

Japanese White Steel #2, a traditional high-carbon steel, is cherished for its purity and fine grain structure, enabling razor-sharp edges, at the cost of being reactive. It is one of the easiest steels to sharpen, but cannot be left wet for even short periods otherwise rust spots can occur. If you’re fastidious in your knife maintenance, this knife can steel can be extremely rewarding to use.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Hatsukokoro

Hatsukokoro Hyomon series is a new range crafted by Fukushima blacksmith Takahiro Nihei. Nihei is famous for his work at Yoshikane and Konosuke Sakai. The luxurious Hyomon feel as good in the hand as they look, sporting a dynamic mirror core with hand laminated damascus cladding. The word Hyomon roughly translates to “ice crest”. This name was given to his blades after the polishing work revealed his unique damascus patterns resembling a frozen lake.

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Learning Centre

Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use. 

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