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Hokiyama Ginga San-mai Silver steel 3 Gyuto 240mm (9.5") Elongated Octagonal Walnut Handle
This "no flashy" and naturally looking Gyuto knife was made in the best tradition of the Japanese WABI-SABI concept (Simple Imperfect Beauty) by Hokiyama cutlery from the Tosa province in Japan. 240mm long Sanmai blade made by Hokiyama original clad forging method. Blade core steel is high-purity Hitachi Silver steel 3 (Silver 3 or Gin-san) stainless steel heat-treated up to 60-61 HRC. Elongated Octagonal handle made from natural Walnut wood.
This "no flashy" and naturally looking Gyuto knife was made in the best tradition of the Japanese WABI-SABI concept (Simple Imperfect Beauty) by Hokiyama cutlery from the Tosa province in Japan. 240mm long Sanmai blade made by Hokiyama original clad forging method. Blade core steel is high-purity Hitachi Silver steel 3 (Silver 3 or Gin-san) stainless steel heat-treated up to 60-61 HRC. Elongated Octagonal handle made from natural Walnut perfectly matches with blade raw-finish pattern. Each knife is packed with traditional patterns in a premium Japanese authentic gift box. Fantastic sharpness, high corrosion resistance, and easy maintenance make the Hokiyama Ginga Gyuto knife perfect for home "Everyday" cooking. And, of course, it is an excellent first knife for people who want to start using a Japanese knife.
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| Knife Type | Gyuto |
| Brand |
Hokiyama Cutlery
|
| Knife Style | Modern Japanese Kniwes |
| Blade Bevel Grind | Double-edged |
| Total Knife Lenth (mm/inch) | 395/15.56 |
| Blade Lenth (mm/inch) | 240/9.5 |
| Blade Height at Base/Heel (mm/inch) | 49/1.93 |
| Blade Thickness above heel (mm/inch) | 2/0.08 |
| Blade Thickness above tip (mm/inch) | 2/0.08 |
| Blade Steel / Core steel | Silver steel 3 |
| Blade Core Hardness | 60-61HRC |
| Blade Construction / Structure | San mai |
| Knife Handle Material | Walnut |
| Handle Bolster | No |
| Total Knife Weight (g/Oz) | 157/5.54 |
| Hand-sharpened | Yes |
| Place of Origin | Kochi Japan |
After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.
We think that sharpening all quality Japanese knives on whetstones produces the finest results for your blades.