Morihei Hisamoto Gyuto (Chefs Knife) White #1 240mm
Morihei 森平 is a knife and whetstone supplier located in Asakusabashi, Tokyo. They have been a part of the industry for over 100 years, including the predecessor of Morihei “Oguro-Morihei-Shouten“. At one point in time, more than 20 groups of blacksmiths and sharpeners were working exclusively under Morihei. They are one of the only companies in Japan with a long-standing history of relationships with blacksmiths and whetstone and natural stone makers that still exists today.
Stainless steel is regarded by many as not ideal for holding an edge and sharpness. (subject to debate)
A lot of the prized Japanese steels lack stainless steel.
They have little corrosion resistance and may rust easily if mistreated.
This knife is stainless clad but still has a White steel #1 core meaning you get the best of both worlds.
A high carbon cutting edge and some corrosion resistance on the outside.
The core steel will darken over time (patina) with use.
This knife is one of Tokyo’s few makers and one of Japan’s best.
The Hisamoto’s cutting power is unmatched by most knives.
These knives are handmade. No two are the same.
These are obviously and deliberately imperfect knives that scream “hand made with skill”
*The core steel in this knife is subject to corrosion, so be sure to follow knife care instructions to help avoid surface rust.
Steel: Yasuki White #1 (Shirogami), Stainless Clad
Finish: Tsuchime (Hammered)
Blade length: 243mm
Blade thickness: 2.2mm@ handle, 1.5mm@ tip
Overall length: 375mm
Blade Height: 56mm
Handle: Right or left handed
*This knife is suggested for people with knife skills and experience.