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Hattori


Hattori Custom Limited Special Edition, HSG-1T Gyuto 210mm (8.2 Inch, Turquoise Gem-Composite-stone Handle)

Availability: Normally ships the same day


Master Hattori is now 82 years old and is a Grand Master blade smith with over 60 years of knife making experience. He has devoted tremendous time and energy to making the finest knives, which have received praise from knife industry experts from around the world.

As you likely know, Hattori knives – such as the Hattori KD Series Cowry X Damascus Knives and the Hattori Forums FH Series – are recognized as true masterpieces and are praised for being very practical, they are the fruits of Hattori's many years of experience and hard work.

 We have closely worked with Hattori to create the the special edition, limited quantity, 210mm San-Mai Gyuto knives utilize the reputable High Quality Japanese Powdered High Speed Tool Steel, SG-II. Master Hattori carefully selected the materials for these San-Mai (Three-piece laminated) knives: The blade is made with an SG-II Powdered High Speed Tool Steel core that is sandwiched between two layers of hard VG-2 stainless steel. This laminated blade construction provides extra strength and durability for the blade and the high carbon VG-2 stainless steel resists scratches and blade warpage. Hattori carefully selected these steel materials to ensure the creation of an efficient, practical knife that offers high cutting performance and excellent edge retention.

Master Hattori chose to use a very unique and beautiful Turquoise Gem-Composite-stone Handle. The Turquoise Gemstone Handle has a beautiful appearance and to ensure that it can be gripped comfortably, it has been carefully contoured and polished by hand. The full tang is taper ground to reduce weight and perfect balance. 

Hattori Custom Limited Special Edition Gyuto 210mm (Turquoise Gem-Composite-stone Handle) is "One-of-a-Kind" and comes with the Serial No. and available with only 5Pcs. (Serial No.1 (01-2021) to No.5 (5-2021)

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 a true multi-purpose knife.

Knife Model: Hattori Custom Limited Special Edition, HSG-1T Gyuto 210mm (Turquoise Gem-Composite-stone Handle)

Blade Material: SG-II San-Mai (SG-II core is sandwiched with VG-2 hard Stainless Steel)

Rockwell Hardness (HRc): 62

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

Handle Material: Turquoise Gem-Composite-stone Handle with Stainless Steel Bolster

Saya Included: No.

 
 Gyuto 210mm (8.2")
Cutting edge length: 210mm
Total Length: 335mm
Blade Thickness: 2.4mm
Blade Width: 46mm
Handle Length: 118mm
Total Weight: 216g

  

 

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 Powdered High Speed Tool Steel blade kitchen knife that has a 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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