Hokiyama Gyuto Matte Damascus AUS-10 210mm (8.3") - BLADE
The Hokiyama Gyuto Matte Damascus AUS-10 210mm is a great all-rounder both in terms of its gyuto shape and size, as it is very wieldy and will handle most cutting tasks with ease. It's a great choice for anyone who prefers slightly shorter gyuto knives that offer more control and thus also makes a great gift!
This blade is available without a handle. Now is your chance to make your own handle or order it separately so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs.
BLADE SHAPE:
Gyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish, and vegetables.
STEEL:
The heart of this knife is made of Aichi's AUS-10 stainless steel, which was hardened to around 59-60 HRC. Due to its high content of Chromium (Cr), AUS-10 steel will resist corrosion very well.
BLADE FINISH:
The upper part of the blade features a hammered pattern, which then transforms into an intricate damascus finish that flows down to the cutting edge. The blade was treated with hammer blows, resulting in a textured tsuchime look, which gives it a beautiful finish and also prevents food from sticking to the blade.
BLADE GEOMETRY:
The blade has a double bevel (symmetrical) blade (50/50) with a flat v-edge grind, so it is suitable for both left- and right-handed users. It tapers distally towards the tip.
LAMINATION:
At the very edge, one can spot a pronounced, curvy line (matte finish) that travels along the entire length of the blade. This is the line between the core and the 33 softer, outer layers of steel that serve as additional protection of the core steel. Such a sandwich of the harder core steel and softer outer steel layers is called san-mai clad. Most of today's Japanese knives are made this way.
BLACKSMITH:
Hokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation.
Original: $199.14
-65%$199.14
$69.70More Images
Hokiyama Gyuto Matte Damascus AUS-10 210mm (8.3") - BLADE
The Hokiyama Gyuto Matte Damascus AUS-10 210mm is a great all-rounder both in terms of its gyuto shape and size, as it is very wieldy and will handle most cutting tasks with ease. It's a great choice for anyone who prefers slightly shorter gyuto knives that offer more control and thus also makes a great gift!
This blade is available without a handle. Now is your chance to make your own handle or order it separately so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs.
BLADE SHAPE:
Gyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish, and vegetables.
STEEL:
The heart of this knife is made of Aichi's AUS-10 stainless steel, which was hardened to around 59-60 HRC. Due to its high content of Chromium (Cr), AUS-10 steel will resist corrosion very well.
BLADE FINISH:
The upper part of the blade features a hammered pattern, which then transforms into an intricate damascus finish that flows down to the cutting edge. The blade was treated with hammer blows, resulting in a textured tsuchime look, which gives it a beautiful finish and also prevents food from sticking to the blade.
BLADE GEOMETRY:
The blade has a double bevel (symmetrical) blade (50/50) with a flat v-edge grind, so it is suitable for both left- and right-handed users. It tapers distally towards the tip.
LAMINATION:
At the very edge, one can spot a pronounced, curvy line (matte finish) that travels along the entire length of the blade. This is the line between the core and the 33 softer, outer layers of steel that serve as additional protection of the core steel. Such a sandwich of the harder core steel and softer outer steel layers is called san-mai clad. Most of today's Japanese knives are made this way.
BLACKSMITH:
Hokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation.
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Description
The Hokiyama Gyuto Matte Damascus AUS-10 210mm is a great all-rounder both in terms of its gyuto shape and size, as it is very wieldy and will handle most cutting tasks with ease. It's a great choice for anyone who prefers slightly shorter gyuto knives that offer more control and thus also makes a great gift!
This blade is available without a handle. Now is your chance to make your own handle or order it separately so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs.
BLADE SHAPE:
Gyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish, and vegetables.
STEEL:
The heart of this knife is made of Aichi's AUS-10 stainless steel, which was hardened to around 59-60 HRC. Due to its high content of Chromium (Cr), AUS-10 steel will resist corrosion very well.
BLADE FINISH:
The upper part of the blade features a hammered pattern, which then transforms into an intricate damascus finish that flows down to the cutting edge. The blade was treated with hammer blows, resulting in a textured tsuchime look, which gives it a beautiful finish and also prevents food from sticking to the blade.
BLADE GEOMETRY:
The blade has a double bevel (symmetrical) blade (50/50) with a flat v-edge grind, so it is suitable for both left- and right-handed users. It tapers distally towards the tip.
LAMINATION:
At the very edge, one can spot a pronounced, curvy line (matte finish) that travels along the entire length of the blade. This is the line between the core and the 33 softer, outer layers of steel that serve as additional protection of the core steel. Such a sandwich of the harder core steel and softer outer steel layers is called san-mai clad. Most of today's Japanese knives are made this way.
BLACKSMITH:
Hokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation.
