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HIRO (SHIKI) Tetsujiro "Stainless-clad VG-10" Gyuto (180mm and 240mm, 2 Sizes, Black Pakka Wood Handle)

Availability: Normally ships the same day


Master Masui (President of HIRO Knives) recently finished an impressive, yet basic design for some Stainless clad VG-10 Gyuto knives.

The rust-resistant VG-10 High Carbon Stainless Steel blade core (HRc. 60 to 61) is clad with Stainless Steel, providing both high cutting performance and strength.

 Master Masui selected Simple and Standard Black Pakka Wood  for his custom handmade handles, a Stainless Steel Bolster, a Blue/Green/Red Fiber Spacer and a decorative Mosaic pin.

His knife making philosophy is always simple: He makes high quality hand-made knives that are based on his own original design concepts and he makes them using his considerable knife making skills and experience.

We like Master Masui’s handmade kitchen knives because we can sense his passionate design ideas and we can see his expert craftsmanship. 

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: HIRO (SHIKI) Tetsujiro "Stainless-clad VG-10" Gyuto

Material: VG-10 Clad

Rockwell Hardness (HRc): 60 to 61

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

Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster

Saya Included: No.

 

Gyuto 180mm (7") 
Cutting edge length: 180mm
Total Length: 300mm
Blade Thickness: 2mm
Blade Width: 43mm
Handle Length:113mm
Total Weight: 168g
Gyuto 240mm (9.4")
Cutting edge length: 240mm
Total Length: 360mm
Blade Thickness: 2.6mm
Blade Width: 48mm
Handle Length: 118mm
Total Weight: 231g

 

 

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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