Gyuto 240 mm, HATSUKOKORO Kaijin Blue2 Kiritsuke Gyuto
For those who want one knife for most things: meat, fish and vegetables.
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- 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
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Description
Kiritsuke gyuto, 240 mm, from Hatsukokoro, Kaijin range. The shape is a gyuto with a straighter edge and a pointed, angled tip, for meat, fish and vegetables.
The blade is Aogami 2 (Blue #2), a carbon steel. The handle is Japanese (wa) in ebony, and the edge is sharpened 50/50.
Carbon steel can rust. Dry the knife straight after use, and the blade will build a patina over time. Hatsukokoro in Amagasaki brings knives from several forges together under one name. 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-B2-240KG
- Weight
- 183 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.
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