The FJ range by Hitohira Japan are crafted in Seki-Gifu and then finished (to a higher level) by the masters in Sakai. A light and sharp knife with clean migaki look and a nice thin grind, the perfect service knife for a chef, or cook knife for home, all class.
- Hitohira FJ Japanese Knife
- 240mm Gyuto Knife
- Crafted in Seki-Gifu, Japan
- Finished in Sakai, Japan
- Mono Stainless Steel (VG-10)
- Ho Wood & Buffalo Handle
- Crafted in Japan
- Edge Length: 231mm |Overall Length: 388mm | Blade Height: 50mm | Weight: 160g
- Blade Thickness: (A) 2.6 (B) 2.3 (C) 0.6
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only
Japanese Kitchen Knife | Gyuto (Chef Knife)
The Gyuto, or Japanese chef knife, is widely considered to be the most versatile kitchen knife for both professional chefs & home cooks alike.
With a variety of sizes and shapes available, generally the Gyuto is similar to western style chef knives in shape, however thinner, lighter, made of harder steel and retains a sharper edge. They consist of a flat mid-heel section for chopping, a curve towards the tip for rock cutting and a pointed tip for precision work.
If you are going to purchase just 1 good knife, the Gyuto (or perhaps the similar Santoku) would absolutely be the knife to choose.
Godammit, ProTooling are the best.
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A great knife from a good friend of mine. Good knife, hansom chef, the perfect marriage.
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Chef Rang - Master, Celebrity, Legend
