“KNIFE HAS ITS TIME” which means forging and quenching knife is very sensitive work, especially dealing with the temperature is critical. The environment is the huge part of making a good knife, especially weather. Owner of HITACHIYA USA, Masazumi Hitota-"Masa" had been admired to produce HITACHIYA Original brand Knives. As a Professional, he tries his best to produce knives, which are made at best environment.
From an early age, Masa showed an interest in introducing Japanese food culture to America.
He made up his mind to open the Japanese cookware store, specialty of cooking knives, in America and sure he did it. HITACHIYA USA was opened year of 2011 and he was working on producing his original brand knives since then. He’s been studying all about knives and gathering information from chefs, customers who loves to cook and he focused on sharpness of the blade and handle. He recognized importance of handle which has good grip and comfortableness.
We are very pleased to announce the launch of HITACHIYA KNIFE -GOKADEN- which made by highly skilled bladesmith and Masa
-SHARP AS A RAZOR-
HITACHIYA USA original series
Upgraded sharpness, durability and rust resistance. These knives were created with the painstaking efforts of the top blacksmith craftsmen in Japan. The blade is made of molybdenum vanadium steel which improves abrasion resistance and rust resistance. This means stay sharp longer!
BLUE STEEL SERIES -For professional use-
Master Craftsmanship - It is produced one at a time manually by highly skilled master artisans. Excellent cutting performance, retain maximum sharpness, the unparalleled performances make you feel professional.
Knife Bevel -70/30
70/30 bevel is you could have more control. When you cut with a knife, you want to assess whether it is steering to the right or to the left, and how easily it moves through the food. If you notice that your knife is steering to one direction or the other, you want to create more surface area on the side that it is steering towards, so that the knife cuts straight.
The premium mahogany used for the handle is water-repellent and non-slip. The handle is triple riveted to the full tang, which gives exceptional strength & durability. The slightly curved shape is designed for efficiency and comfort and perfectly balanced construction which make you comfortable even for a long-time use
Forged by master craftsman-Excellent cutting performance, great sharpness and great edge retention.
Ginsan-ko is a stainless steel but provides the feel and sharpness of a high carbon steel knife.
Knife Bevel – Single sided
Providing superior quality, Masa selected handcrafted (octagonal shaped) Red Sandalwood for handle and water buffalo horn for collar.
HITACHIYA USA WILL MEET YOUR REQUEST TO MAKE RAZOR SHARP BLADE -Initial sharpening service-
About -五箇伝 GOKADEN-
Japanese swords were researched after every battle and were renovated to improve its effects. Furthermore, many talented blacksmiths started emerging during the late Heian to the Kamakura period and five producing districts-Yamato, Bizen, Yamashiro, Soushu, Mino-were established, each with their own style and technique in forging Japanese swords. In the Katana industry, these five areas became generically known as the “Gokaden” during the Meiji period(1868-1911)
After MASA visited these areas and he said to himself, GOKADEN would be the perfect name for his knives. His knives are reflection of traditional art of Japanese sword which hand forged by skilled craftsman, sharp as a razor and edge retention is like no other. The Japanese tradition of beauty and excellence that’s what HITACHIYA KNIVES are.
Masa believes one great knife can be cherished for a lifetime.
He sincerely hope that HITACHIYA KNIFE will be the your one.
COMMENT FROM Chef Tim about "GOKADEN SUPER BLUE STEEL KIRITSUKE KNIFE-KUROUCHI FINISH"
“This knife is a fantastic all purpose utility knife. I use it every day. The blade is very sharp and holds the edge for a long time. It feels perfectly balanced in your hand and has a nice light weight. For my purposes, I wouldn’t change a thing about this knife.”
-James Beard Award Winning Chef Tim Cushman
-Restaurants: o ya in Boston, NYC, Mexico City, Hojoko, Ms. Clucks Deluxe, gogo ya Boston, Covina & Roof at Park South in NYC
CHEF TIM & NANCY CUSHMAN
Chef Cushman has spent over 35 years cooking around the world in Japan, France, Thailand, Italy, Germany, Hong Kong, London, Mexico, Taiwan and more. He served for seven years as a Corporate Chef with Lettuce Entertain You in Chicago where he developed menus for new concepts. In 1994, Cushman launched a consulting business to develop menus for restaurateurs, from independents to large operators. Presently, Cushman is of Cushman Concepts and consults on various restaurant projects.
Nancy Cushman is a certified Advanced Sake Professional and created the sake program at o ya. Prior to restaurants, Nancy worked for over a decade in Account Management for Fortune 500 clients at major advertising agencies, including Leo Burnett, Arnold Worldwide Hill Holliday. Nancy is also on the Board of Advisors for the Restaurant Investment Group, a pioneering group which assists up and coming access investment capital and navigate pitfalls of opening a new business. Additionally, she is an active Senior Fellow at Food Sol, Babson’s Food Entrepreneurship program at The Lewis Institute. In 2016, The Japan Society of Boston recognized Nancy with their Distinguished Professional and Cultural Achievement Award for her work at o ya and contributions to the community.
**Quote from cushman concept.com**