Crafted in Niigata Japan by renowned blacksmith Mutsumi Hinoura, these elegant chef knives represent some of the best finish and performance for their price point. With a unique tsuchime (hammered finish) Shirogami #2 high carbon blade and ho wood handle, these would have to be our most recommended mid-level high-carbon chef knives.
- Hitohira Hinode Japanese Kitchen Knife
- Mutsumi Hinoura Blacksmith (日野浦 睦)
- Sanjo-Niigata/ Japan
- 240mm Gyuto Knife
- Shirogami (white) #2, Soft Iron Clad
- Ho Wood Handle, Buffalo Ferrule
- Hand crafted in Japan
- 242mm Blade Edge Length / 400mm Overall Length / 2.4mm Blade Thickness / 51mm Blade Height / 188g
* High carbon steel kitchen knives will change colour (patina) during use, some care is required to prevent surface rust.
* As our kitchen knives are hand-made (some with natural materials like timber), small variation to size and colour may occur.
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.
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