POWDER STEEL GYUTO/CHEF'S KNIFE 210mm
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- Please be advised that shipping carrier is subject to change without notice.
Versatile chef’s knife and it is suitable for preparing western cuisine. It can be used for meat, fish and vegetables. For vegetables, it is used to chop or thrust cut like a **"nakkiri" near the heel, to rock-chop stiffer produce in the belly, and to make fine cuts at the tip. For meat, it is used to saw back and forth for large cuts, to pull cut for softer meats; for a better surface finish, and to push cut for more sinewy meat. There is usually a slope from heel to the tip which causes the wrist to point down and shoulder to raise up to make cuts. General size is 210 mm to 270 mm.
High speed high carbon powder steel. This steel is originally used for processing metals, and in tools for punching out steel plates. It formed by mixing very fine ground powders, compressing them into shape and then heating them to make them bond together. The powder steel is capable of high-temperature service and extreme durability.
High speed high carbon powder stainless steel is able to maintain its sharpness over a long period because of its hardness.
Excellent edge retention and cutting performance that satisfy professional’s needs.
The premium Mahogany wood used for the handle is water-repellent and non-slip. The handle is triple riveted to the full tang, which gives exceptional strength & durability. It's designed for efficiency and comfort and perfectly balanced construction which make you comfortable even for a long time use.
Use & Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- No dish washer
History of 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 hoping that HITACHIYA KNIFE will be the your one.
With the purchase of a new knife at HITACHIYA USA, you will receive free initial knife sharpening service as an optional. This initial sharpening service “Honbazuke” is to enhance the sharpness of blade from factory edge.
Please contact us and make a request.
Please note that all sharpened knives are not returnable or eligible for exchange.