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Hattori


Hattori Forums FH Series Gyuto (210mm to 270mm, 3 sizes, Cocobolo Wood Handle)

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After years of the collaborative work with the Knife Forums "In the Kitchen" members and the premier knife maker, Mr.Ichiro Hattori, we are proud to introduce our first JCK Original, FH Series Hattori / Forums high end Chef's knives.                             

Hattori FH Series knife is produced in very small batches to ensure a high level of quality and performance. Every detail in design and manufacture has been taken into consideration from the special heat treat process, to the hand contoured handle and to the balance, ergonomics and profile of each knife.

The blade is made of VG-10 Cobalt Steel (HRC60 to 61). Even though it is simple appearance, we can feel the Hattori’s detailed works high level of craftsmanship from finely hand sharpened and polished blade.

For the handle material, Master Hattori chose the Cocobolo wood which has a light brown color with unique & beautiful natural woodgrain textures.  Hattori's fine custom hand working process can be seen on its well hand contoured and perfect shaped handle.

Mr. Hattori believes that the comfortable and well balanced handles are as important as the good blades, so he pays a special attention to the details of not only for the outside looks, but also for the durability against crack and shrinkage that may happen in a long range of use on these natural materials. Before assembling and shaping the handle slabs, each selected wooden block is stabilized in the boiled wax for 3 hours, and then cut into two pieces for matching woodgrain patterns for both sides. In fact, when I first saw and gripped it in my hand, I felt something warmness and comfortable sense of touch with this hand shaped natural wood handle.

The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.

Knife Model: Hattori Forums FH Series Gyuto

Blade Material: VG-10 Stainless Steel

Rockwell Hardness (HRc): 60 to 61

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: Cocobolo Wood Handle

Saya Included: No.

 

Gyuto 210mm (8.2")
Cutting edge length: 210mm (8.2")
Total Length: 335mm (13.1")
Blade Thickness: 2mm (0.07")
Blade Width: 44mm (1.7")
Handle Length: 120mm (4.7")
Total Weight: 170g (5.9oz)

Gyuto 240mm (9.4")
Cutting edge length: 240mm (9.4")
Total Length: 380mm (14.9")
Blade Thickness: 2.4mm (0.09")
Blade Width: 48mm (1.8")
Handle Length: 130mm (5.1")
Total Weight: 236g (8.3oz)

Gyuto 270mm (10.6")
Cutting edge length: 270mm (10.6")
Total Length: 410mm (16.1")
Blade Thickness: 2.4mm (0.09")
Blade Width: 52mm (2.0")
Handle Length: 130mm (5.1")
Total Weight: 254g (8.9oz)

  

 

This knife comes with 50/50 double bevel edge geometry for both right and left handed use.  

For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.  

We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.

 

Important

This is the Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.

  • Please do not put the knife in the dishwasher machine for cleaning.
  • Please do not leave the knife in water or wet condition for long time.
  • After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place.
  • This is an extremely sharp knife. Please use special cares in using and storing it.
  • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
  • Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
  • We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
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Customer Reviews
5.0 Based on 31 Reviews
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Filter Reviews:
    TJ
    08/19/2022
    tibor j.
    France France
    I recommend this product

    Hattori Gyuto

    It s a beautiful knife!

    SC
    08/04/2022
    Soungwook C.
    United States United States
    I recommend this product

    Hattori Gyuto

    Everything perfect Weight & handle & Edige very nice!!!!

    GK
    05/24/2022
    Gary K.
    United States United States
    I recommend this product

    Fine Craftsmanship

    I ordered the 270mm, and the knife is very beautiful! It was very sharp and I cut thin strips of raw meat from short ribs like butter.

    BB
    05/21/2022
    Brian B.
    United States United States

    Hattori

    Best all round chef knives for everyday use. Easy to sharpen and keep your edge! Thank you Hattori

    AQ
    05/07/2022
    ARTURO Q.
    United States United States
    I recommend this product

    Great knife & Great value!

    Fantastic fit and finish, beautiful handle. Most importantly though it cuts well, the edge lasts long enough for me and sharpens easily. Highly recommended.

    JapaneseChefsKnife.Com Hattori Forums FH Series Gyuto (210mm to 270mm, 3 sizes, Cocobolo Wood Handle) Review
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