Hisashige Gyuto 210mm SK Steel

Product description

This traditional Japanese Gyuto kitchen knife from Hisashige comes from the city of Seki (Gifu Prefecture) , which has been considered one of the main centers of Japanese cutlery for centuries. The knife is designed as a universal working tool suitable for everyday use in both professional and home kitchens.

The blade is made of Japanese SK carbon steel , which offers very good sharpness, a stable edge and easy sharpening. These properties make SK steel popular for work knives where the emphasis is on performance and practicality.

The Gyuto profile is a Japanese variation of the classic chef's knife. It allows for smooth cutting of meat, vegetables and fish and is suitable for most cooking techniques.

The handle made of black laminated plywood is resistant to moisture and temperature changes. It is complemented by a hygienic ferrule that protects the connection between the blade and the handle from dirt and moisture. Thanks to its good balance, the knife is safe and comfortable to work with, even during prolonged preparation of ingredients.

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Knife category

This knife belongs to the category of standard Japanese knives , which are available for a long time and designed for regular use.
This is not a limited edition or a one-off piece.

Knife type: Gyuto (universal chef's knife)
Country of origin: Made in Japan – Seki City, Gifu Prefecture

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Knife specifications

Total length: approx. 330 mm
Blade length: 210 mm
Hardness: approx. HRC 58
Focus: double-sided

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Materials used

Blade: Japanese SK carbon steel
Handle: black laminated plywood
Ferrule: stainless steel (hygienic)

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Blade features

The Gyuto profile allows for universal use in the kitchen.
SK steel provides a good balance between sharpness, durability and ease of sharpening.
The double-sided sharpening is suitable for both right- and left-handed people.

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Recommendations for new knives

To achieve maximum sharpness, we recommend gently sharpening the knife on a whetstone before first use.
We offer knife sharpening - we will be happy to recommend the appropriate grit size of the stone or service according to your style of use.

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Knife maintenance recommendations

After each use, rinse the knife, dry it thoroughly and store it in a dry place.
Regular fine grinding will significantly extend the life of the blade and maintain its cutting ability.

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Warning – carbon steel knives

SK steel is not fully stainless and may develop a patina or darken slightly over time.
This is a natural process that does not negatively affect the functionality or sharpness of the knife.

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Notice

Not suitable for dishwashers or dishwasher dryers - chemicals and high temperatures can damage the blade and handle.
The knife is not intended for cutting bones, frozen foods or extremely hard ingredients.
Each piece is an original - the wood grain of the handle may vary slightly.