Hisashige Gyuto 240 mm Carbon Steel SK Steel

Product description

This traditional Japanese Gyuto kitchen knife from Hisashige was made in Seki, Gifu Prefecture , which is considered one of the main centers of Japanese knifemaking with a history dating back over 700 years. The 240 mm blade length version is designed for chefs who prefer a longer blade for smooth, long cuts and efficient work with larger ingredients.

The blade is made of Japanese SK carbon steel , which is characterized by very good sharpness, a stable edge and easy sharpening. Due to these properties, SK steel is often used in work knives intended for everyday use.

The Gyuto profile is a versatile Japanese chef's knife suitable for cutting meat, vegetables and fish. The extended blade allows for faster and smoother cutting, better control when slicing and more efficient work on a larger work surface.

The handle made of black laminated plywood is strong, moisture-resistant and well-balanced. It is complemented by a hygienic ferrule that protects the connection between the blade and the handle from dirt and moisture. Thanks to the balanced construction, the knife is safe to use even during prolonged use.

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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 in the kitchen.
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. 370 mm
Blade length: 240 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 with a longer blade allows for smooth and controlled cuts in one stroke.
SK steel provides a good balance between sharpness, edge durability and ease of maintenance.
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 fine sharpening on a water stone before first use .
We offer knife sharpening - we will be happy to recommend the appropriate stone grit or service depending on the method 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 light sharpening will extend the life of the blade and maintain high cutting performance.

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Warning – carbon steel knives

SK carbon steel is not fully stainless and may darken or develop a natural patina over time.
These changes are normal and have no negative effect on 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 frozen foods, bones or extremely hard ingredients.
Each piece is an original - the pattern and shade of the wood of the handle may vary slightly.