The pinnacle of performance and craftsmanship, this fine Honyaki knife is of abura type, oil quenched by master blacksmith Kikuchiyo San, Osaka Japan.
2 are currently available.
- Hitohira Kikuchiyo Kyuzo Abura Honyaki
- 240mm Gyuto Knife
- Kikuchiyo Blacksmith, Sakai Japan
- Kyuzo Sharpener, Sakai Japan
- Taihei Handle Maker
- Shirogami (White) #3 High Carbon Steel
- Honyaki Construction
- Ebony Handle & Buffalo Ferrule
- Ho Wood Saya Included
- Hand-Forged & Hand-Crafted in Japan
- Free International Shipment
- 224mm Blade Edge Length / 388mm Overall Length / 2.4mm Blade Thickness / 46mm Blade Height / 189g
* High carbon steel chef knives will change colour (patina) in use, a small amount of care is required to prevent rust.
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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