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Hattori


Hattori Forums FH Series FH-9EWW Wa Gyuto 270mm (10.6 inch, Octagon Shaped Ebony Wood Handle with Water Buffalo Horn Ferrule & Butt and White G-10 Spacers)

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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.

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.

This knife comes with beautiful Octagonal Ebony Wood handle, which has a buffalo horn Ferrule & Butt with White Color G-10 Spacers.  For safekeeping, this knife comes with a Hand-Crafted Magnolia Wooden Saya (Sheath) with a black pakkawood Saya pin.

 [Please Note: The Water Buffalo Horn Ferrule and Ebony Wood are natural materials which can shrink slightly over time. Since the Nickel Silver Spacer between these natural materials will not shrink, we regret that it might make a little 凸 raised bump above the handle surface, however, some people think this actually gives a better, more secure grip]

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 Wa 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: Octagon Shaped Octagon Shaped Ebony Wood Handle with Water Buffalo Horn Ferrule & Butt and White G-10 Spacers

Saya Included: Yes.

Wa Gyuto 270mm (10.6")
Cutting edge length: 270mm (10.6")
Total Length: 420mm (16.5")
Blade Thickness: 2.4mm (0.09")
Blade Width: 52mm (2.0")
Handle Length: 146mm (5.7")
Total Weight: 234g (8.2oz)

 

 

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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