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Hitohira Futana Gyuto (Chefs Knife) Kuro, Nashiji, 210mm

Hitohira Futana Gyuto (Chefs Knife) Kuro, Nashiji, 210mm

Regular price $279.99 AUD
Regular price $299.99 AUD Sale price $279.99 AUD
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Hitohira Futana Gyuto (Chefs Knife) Kuro, Nashiji, 210mm:

The Futana series are made using the highest quality materials in knife making.
Using a "rolling forge" technique that blurs the line between handmade and factory knives.
Many parts of this knife are done by hand and other bits are automated by machine.
The result is a high-quality knife that performs like a handmade knife without the price tag.

About the blade:

The Super Blue core (Aogami super) is a high carbon steel renown as one of best or the best in Japanese knife making steels.

Able to cut through boneless meats, fruit and veg easily, yet not a super thin "laser" making it a bit more durable than other knives like Fujiwara.
These knives are beautiful work horses, with real Japanese cutting power.

A lot of knives that have a Kuro (black) finish are often soft iron clad.
They have no corrosion resistance and may rust easily if mistreated.
This knife is stainless clad but still has a super blue steel core meaning you get the best of both worlds.
A High carbon cutting edge and some corrosion resistance on the outside.

About the handle:

Futana series classic: Cherry wood octagonal (Japanese style) handle.
Light and comfortable.
Simple, elegant and pragmatic.

Leigh’s 2 cents: Great work horses! Not super thin yet blasts through food.
Slightly thicker than a Ohishi Blue #2 and Tadafusa making these a little more durable.
Wipe down and paper towel dry after you are done at first. After the patina has been formed these are super easy to care for if your familiar with carbon steel knives. 
Great for a busy kitchen or a fantastic home knife.

*The cutting edge will patina and darken with use.

*The core steel in this knife is subject to corrosion, so be sure to follow knife care instructions to help avoid surface rust.
Be careful not to scratch off the black cladding with steel wool. Once it has gone you can't get it back!

Steel: Yasuki Blue (Aogami) Super, Stainless Clad
Finish: Kuro (Black) Nashiji (Rough looking)

Blade length: 215mm
Blade thickness: 2.1mm (Above Heel)  1.9mm (Near Tip)
Overall length: 373mm
Blade Height: 47mm
Weight: 150g
RHC: 63
Bevel: Double
Handle: Octagonal (Cherry Wood)




Hi my name is Leigh, and I’m a chef from Newcastle Australia.

I’ve been cooking professionally for around 18 years in some of Australia’s top restaurants. (Currently cooking at Signal Box) 

I’ve created a small collection of high-quality Japanese Knives and Chef Knives that I recommend.
Basically, if I wouldn’t use it professionally then I don’t sell it! Read More


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All items inspected prior to shipping by a professional chef of 20+ years.

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