Gyuto 240 mm, HATSUKOKORO Kaijin Blue2 Gyuto
For those who want one knife for most things: meat, fish and vegetables.
You have another variant of this item in your wishlist.
- Delivery in 1–3 working days in Norway
- Free delivery in Norway over 2 500,-
- 30-day returns
- Specialist shop with its own sharpening workshop
Goes with the knife
Choose options
You have another variant of this item in your wishlist.
Description
Gyuto (chef's knife) of 240 mm from Hatsukokoro, the Kaijin series. The gyuto is the knife for most jobs, and 240 mm gives long cuts on a large board.
The blade is Aogami 2 (Blue #2), a carbon steel. The handle is Japanese (wa) in ebony. The edge is sharpened 50/50, so the knife suits both right- and left-handed use.
Dry the knife straight after use, as carbon steel can rust. Over time the blade builds a dark patina. We sharpen it in the workshop when it needs it.
HATSUKOKORO · Amagasaki
Hatsukokoro was started in Amagasaki near Osaka by a master smith who wanted to gather good knives from all over Japan under one name.
All knives from HATSUKOKOROSpecifications
- Knife type
- Gyuto (chef's knife)
- Region
- Amagasaki
- Blade length
- 240 mm
- Handle
- Ebony
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- HK-KAIJIN-B2-240G
- Weight
- 190 g
About the knife type: Gyuto (chef's knife)
A gyuto is a Japanese chef's knife for all everyday kitchen work. It is similar to a Western chef's knife, but is often lighter with a thinner blade.
The profile is long and even with a pointed tip. It slices, chops and minces fish, meat and vegetables. The length lets you slice in a single cut and keep the fibres intact.
About the steel: Blue #2 (Aogami #2)
Care and maintenance
Wash by hand in warm water, and dry it straight away.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
Similar knives
