Hokiyama Gyuto Shirogami #1 Tsuchime Sandalwood 210mm (8.3")
Hokiyama Gyuto Shirogami #1 Sandalwood 210mm is a versatile Japanese chef’s knife crafted for precision and all-around performance. At its core lies Shirogami #1 high-carbon steel, famous for unmatched sharpness, easy sharpening, and excellent edge retention. Two softer stainless steel outer layers protect the blade from rust, giving you the best of both worlds: the cutting power of traditional Japanese carbon steel with the convenience of easy maintenance.
In short, unbeatable sharpness and easy maintenance.
BLADE SHAPE:
Gyuto is the Japanese equivalent of the classic chef’s knife. With a 210mm length, it’s ideal for everyday use—slicing meat, chopping vegetables, or handling larger prep tasks. A well-balanced choice for both home cooks and professionals.
🚩 Due to the thinness of the blade, we recommend using the correct cutting techniques and a suitable cutting board (wooden or Hasegawa) to prevent damage to the knife.
STEEL:
Shirogami #1 is a traditional high-carbon steel. Due to its high carbon content, it can reach a hardness of over 60 HRC, which means that blades forged from it will have excellent edge retention. It is renowned for its exceptional sharpness, durability, and ability to hold a keen edge.
Just keep in mind that this blade is a bit more delicate. So, make sure to follow some basic care and maintenance tips for Japanese knives when you're using it. Taking good care of it will keep it in top shape for a long time. → Read more about how to take care of high carbon knives and patina in our Knife maintenance blog post.
KNIFE CARE:
It is important to know that shirogami steel requires proper care and maintenance to prevent rust and maintain its performance. The steel will gradually acquire a patina that will add even more charm to this knife. Do not clean this knife in the dishwasher, but wash it by hand and wipe it with a dry cloth. The advantage of a high-carbon steel blade is its fine sharpness, ease of resharpening and long edge retention. To protect the blade from external influences, we recommend treating it occasionally with a knife care oil.
LAMINATION:
The blade was laminated with stainless steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.
BLADE FINISH:
The blade has been treated with hammer blows, resulting in a textured tsuchime look that gives it a nice finish and also prevents food from sticking to the blade.
HANDLE:
Fitted with a traditional Japanese octagonal sandalwood handle and a blonde buffalo horn ferrule, this handle is lightweight, comfortable for long prep sessions, and suitable for both right- and left-handed users.
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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Hokiyama Gyuto Shirogami #1 Tsuchime Sandalwood 210mm (8.3")
Hokiyama Gyuto Shirogami #1 Sandalwood 210mm is a versatile Japanese chef’s knife crafted for precision and all-around performance. At its core lies Shirogami #1 high-carbon steel, famous for unmatched sharpness, easy sharpening, and excellent edge retention. Two softer stainless steel outer layers protect the blade from rust, giving you the best of both worlds: the cutting power of traditional Japanese carbon steel with the convenience of easy maintenance.
In short, unbeatable sharpness and easy maintenance.
BLADE SHAPE:
Gyuto is the Japanese equivalent of the classic chef’s knife. With a 210mm length, it’s ideal for everyday use—slicing meat, chopping vegetables, or handling larger prep tasks. A well-balanced choice for both home cooks and professionals.
🚩 Due to the thinness of the blade, we recommend using the correct cutting techniques and a suitable cutting board (wooden or Hasegawa) to prevent damage to the knife.
STEEL:
Shirogami #1 is a traditional high-carbon steel. Due to its high carbon content, it can reach a hardness of over 60 HRC, which means that blades forged from it will have excellent edge retention. It is renowned for its exceptional sharpness, durability, and ability to hold a keen edge.
Just keep in mind that this blade is a bit more delicate. So, make sure to follow some basic care and maintenance tips for Japanese knives when you're using it. Taking good care of it will keep it in top shape for a long time. → Read more about how to take care of high carbon knives and patina in our Knife maintenance blog post.
KNIFE CARE:
It is important to know that shirogami steel requires proper care and maintenance to prevent rust and maintain its performance. The steel will gradually acquire a patina that will add even more charm to this knife. Do not clean this knife in the dishwasher, but wash it by hand and wipe it with a dry cloth. The advantage of a high-carbon steel blade is its fine sharpness, ease of resharpening and long edge retention. To protect the blade from external influences, we recommend treating it occasionally with a knife care oil.
LAMINATION:
The blade was laminated with stainless steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.
BLADE FINISH:
The blade has been treated with hammer blows, resulting in a textured tsuchime look that gives it a nice finish and also prevents food from sticking to the blade.
HANDLE:
Fitted with a traditional Japanese octagonal sandalwood handle and a blonde buffalo horn ferrule, this handle is lightweight, comfortable for long prep sessions, and suitable for both right- and left-handed users.
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
Hokiyama Gyuto Shirogami #1 Sandalwood 210mm is a versatile Japanese chef’s knife crafted for precision and all-around performance. At its core lies Shirogami #1 high-carbon steel, famous for unmatched sharpness, easy sharpening, and excellent edge retention. Two softer stainless steel outer layers protect the blade from rust, giving you the best of both worlds: the cutting power of traditional Japanese carbon steel with the convenience of easy maintenance.
In short, unbeatable sharpness and easy maintenance.
BLADE SHAPE:
Gyuto is the Japanese equivalent of the classic chef’s knife. With a 210mm length, it’s ideal for everyday use—slicing meat, chopping vegetables, or handling larger prep tasks. A well-balanced choice for both home cooks and professionals.
🚩 Due to the thinness of the blade, we recommend using the correct cutting techniques and a suitable cutting board (wooden or Hasegawa) to prevent damage to the knife.
STEEL:
Shirogami #1 is a traditional high-carbon steel. Due to its high carbon content, it can reach a hardness of over 60 HRC, which means that blades forged from it will have excellent edge retention. It is renowned for its exceptional sharpness, durability, and ability to hold a keen edge.
Just keep in mind that this blade is a bit more delicate. So, make sure to follow some basic care and maintenance tips for Japanese knives when you're using it. Taking good care of it will keep it in top shape for a long time. → Read more about how to take care of high carbon knives and patina in our Knife maintenance blog post.
KNIFE CARE:
It is important to know that shirogami steel requires proper care and maintenance to prevent rust and maintain its performance. The steel will gradually acquire a patina that will add even more charm to this knife. Do not clean this knife in the dishwasher, but wash it by hand and wipe it with a dry cloth. The advantage of a high-carbon steel blade is its fine sharpness, ease of resharpening and long edge retention. To protect the blade from external influences, we recommend treating it occasionally with a knife care oil.
LAMINATION:
The blade was laminated with stainless steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.
BLADE FINISH:
The blade has been treated with hammer blows, resulting in a textured tsuchime look that gives it a nice finish and also prevents food from sticking to the blade.
HANDLE:
Fitted with a traditional Japanese octagonal sandalwood handle and a blonde buffalo horn ferrule, this handle is lightweight, comfortable for long prep sessions, and suitable for both right- and left-handed users.
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.
