Product detailed description
Japanese Chef's Knife Gyuto/Chef Hokiyama Tosa-Ichi White Octagonal
Extremely sharp Japanese knife Gyuto/Chef from the Hokiyama Tosa-Ichi White Octagonal series made of Japanese steel AOGAMI SUPER. 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 is between 20 and 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:
| Total length: |
405mm |
| Blade length: |
245 mm |
| Handle length: |
145 mm |
| Weight: |
160 g |
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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.
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Do you need some advice?
We will be happy to help you with your selection or answer your product questions! Call our customer service line +420 702 049 048, which is available for you Mon - Fri, 7:30 - 16:00!
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Recommendations and maintenance
 Never wash the knife in the dishwasher. To maintain sharpness, hand wash and dry the knife immediately.- Do not use the knife as a crowbar and avoid bending it.
- Do not use the knife to cut hard and frozen foods. You may break the blade or break off part of it.
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- Protect the knife and its blade from falling or impact.
- If you know that you will not need the knife for a long time, it is advisable to coat it with oil and wrap it in a cloth or newspaper.
- Store the knife in a safe place and keep it away from children!
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Attention
Each knife is made of natural materials. Each piece of steel is original and inimitable, so your knife may not look exactly like the photo. The knife you receive will be of the same quality and detail, but may vary slightly.
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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.
Dellinger warranty
The products supplied by Dellinger come with a 100% satisfaction guarantee. We guarantee an excellent product that will give you the best service and is proven by many satisfied customers. Each piece can become a wise gift solution for a birthday, wedding or Christmas. Every product that Dellinger offers is carefully inspected. We bring you a lifetime warranty against any hidden defects. If you have any questions - our team is fully at your disposal and will try to help you in any (even unpleasant) situation.
Additional parameters
All parameters
Hokiyama is a Japanese company specializing in the production of high quality kitchen knives and cutting tools. Based in the city of Tosa in Kochi Prefecture, the company has a rich history dating back to 1919, combining traditional Japanese blacksmithing techniques with modern technology to create knives that are prized by professional chefs and home cooking enthusiasts alike.
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History and tradition
Hokiyama Hamono (鋒山刃物) was founded in 1919 and has since built a strong reputation for knife making. The Tosa region is known for its long tradition of blacksmithing and sword making, which is reflected in the craftsmanship of Hokiyama products.
Products
The company offers a wide range of kitchen knives and tools:
- Traditional Japanese knives: Types such as Santoku, Gyuto, Nakiri, Deba and others designed for specific cooking tasks.
- Damascene knives: Knives with blades made of Damascene steel, known for its strength and distinctive pattern.
- Special lines: A collection of knives created in collaboration with master blacksmiths or designers, combining aesthetics with functionality.
Technology and craft
Hokiyama employs advanced manufacturing techniques while maintaining traditional hand craftsmanship at key stages of production:
- Material selection: They use high quality steels such as VG10, and other special alloys for optimum sharpness and durability.
- Heat treatment: Precise temperature control during hardening ensures ideal blade hardness.
- Hand sharpening and polishing: Experienced craftsmen hand sharpen and polish blades for maximum sharpness and aesthetic appearance.
Design and ergonomics
Hokiyama knife handles are designed for a comfortable and secure grip:
- Handle materials: Traditional woods such as magnolia or ebony are used, as well as modern, moisture-resistant synthetic materials.
- Ergonomic shape: Handles are shaped to minimize hand fatigue during prolonged use.
Commitment to sustainability
The company strives to minimize the environmental impact of its production:
- Efficient use of materials: Optimization of production processes to reduce waste.
- Eco-friendly practices: Implementation of environmentally friendly methods within production and packaging.
International recognition
Hokiyama exports its knives worldwide and has gained recognition for:
- Quality: High level of craftsmanship and product reliability.
- Innovation: Combining traditional techniques with modern design and technology.
- Customer service: Support and advice to customers on the care and maintenance of their knives.
