Hitohira HG Damascus, Gyuto (Chefs Knife) 210mm
This series of knives by Hitohira, are a perfect choice for any chefs/ home cooks interested in a workhorse of a knife.
A simplistic knife, yet very impressive cutting performance for the modest price.
About the steel VG-10:
VG-10 is a one of the best stainless steels used by the Japanese craftsmen.
This steel is used in $150 knives like Tojiro and $600 hand made knives.
The core and cladding are both corrosion resistant stainless steel making the knife useful and practical for all kitchens.
The RHC (steel hardness) provides great edge retention keeping this knife sharper, for longer.
The heat treatment isn't crazy high @ 60-61RHC (for a Japanese blades).
However it is still a lot higher than most western made knives!
This makes this knife a little more forgiving for people new to Japanese knives,
and gives the knife durability that is suitable to be a workhorse.
To summarize: A very happy medium.
About the blade:
This knife has a beautiful Tsuchime (hammered) finish to the knife as well as Damascus cladding.
The (bevel) grind is fairly thin making it perform very well in cut tests.
About the handle:
The blade itself is quite pretty while the handle is a simple.
A brown Mahogany looking wood (not Mahogany) with a western handle for those that enjoy a western style handle with a Japanese blade.
Leigh’s 2 cents: This series of knives by Hitohira is a perfect workhorse knife for a chef or home cook.
A simplistic western handled knife, yet very impressive cutting performance for the modest price.
An excellent choice for people looking to dip their toes into the Japanese knife market.
Finish: Tsuchime (hammered)
Steel: VG10 core, stainless Damascus Clad
Blade length: 212mm
Blade thickness: 2.1
Overall length: 335mm
Blade Height: 45mm
Handle: "Mahogany" looking western handle
The handle is a western style handle that provides the extra weight that some people dislike about Japanese style handles.
If you do however like the Japanese style handles click the link below
*The branding on some products may differ, either Morihei or Hitohira. The blacksmith/knife maker is the same for both.
Normal Japanese knife care is advised.
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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Recommended by a real professional chef of 18+ years. All items inspected prior to shipping
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