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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 Paring knife is useful for a variety of commonplace kitchen tasks, but it is primarily used for peeling and accurately shaping fruits and vegetables. Paring knives are particularly useful when cutting small items held in the hand, which makes them indispensable in the kitchen and an ideal companion for Gyuto knives.
Knife Model: HIRO (SHIKI) Tetsujiro "Stainless-clad VG-10" Paring
Blade 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.
Paring 75mm (2.9")
Cutting edge length: 75mm Total Length: 185mm
Blade Thickness: 1.6mm
Blade Width: 20mm
Handle Length: 100mm
Total Weight: 57g
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.
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.