Chef / Gyuto Knife 215 mm Hokiyama Tosa-Ichi White Octagonal

Product detailed description

Japanese chef's knife Gyuto/Chef Hokiyama Tosa-Ichi

Extremely sharp Japanese knife Gyuto/Chef from the Hokiyama Tosa-Ichi White Octagonal series made of Japanese steel AOGAMI SUPER (Blue Super Steel). Gyuto is a Japanese kitchen knife that is popular for its versatility and wide range of uses. It is a pointed knife with a straight blade and a long blade that is often used for slicing, shredding, slicing and thoroughly chopping meat, fish, fruit and vegetables. One of the main characteristics of the gyuto knife is its versatility. The Gyuto is ideal for a variety of kitchen tasks such as dicing meat, filleting fish, chopping herbs, or shredding tough vegetables.

The Gyuto usually has a long and slender blade that allows precise work and enables chefs to achieve high-quality results. The typical blade length of a gyuto knife ranges from 20 to 30 cm, with an average length of around 24 cm. Some gyuto knives also have longer blades, which is suitable for professional chefs or those who prefer a larger blade for cutting large pieces of food. Overall, the gyuto knife is highly regarded for its versatility, quality and performance. It is a popular tool among professional chefs and home cooks alike who appreciate its ability to handle a variety of kitchen tasks with precision and ease.

We recommend purchasing a sheath or blade protector for the knife.

Gyuto/Chef knife parameters:

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Aogami Super steel is extremely rich in carbon content, which directly affects the hardness of the blade. It also contains 0.4% vanadium, which gives the steel greater toughness. Aogami Super is rated as the most advanced carbon steel on the market. High carbon steel requires more maintenance because it quickly develops a protective patina and if not wiped and dried after each use, a patina (rust) will form. However, Hokiyama solved this problem and made maintenance a little easier for us. Two outer layers of milder SUS405 steel are corrosion resistant. The Aogami Super steel core is still exposed at the very edge (the visible, curved line at the bottom of the blade represents the boundary between the core and the outer steels). The hardness of Aogami Super steel is around 63 HRC. It is an extremely hard steel, which means that it retains its high sharpness for a long time despite intensive use. The high carbon content also makes the knife very easy to sharpen.

Hokiyama tried to follow the traditions of Japanese knives with this knife. The handle is made of magnolia wood and fitted with a buffalo horn sleeve. Magnolia is a great choice for a handle because of its antiseptic properties, but because it is a soft wood it will discolour quite quickly, so we recommend keeping the handle clean. The handle has an octagonal shape, so it can be used by both left and right-handed people.

Recommendations and maintenance

Sharpening a kitchen knife

We recommend the use of diamond and water grinding stones for the knife edge. If you are not 100% confident in your skills and abilities, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, look for a professional grinder in your area. Damage that could result from unprofessional grinding is irreversible.

Cleaning the kitchen knife:

Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it's not the blade that rusts, it's the attached particles. For example, baking soda is commonly used for removal, which when soaked forms a "slurry" and an old cork.