Honkyuichi Gyuto 210mm Shirogami no. 2

Honkyuichi Gyuto – Shirogami No. 2 (210mm)

Product description

This Japanese Gyuto kitchen knife with a blade length of approximately 210 mm comes from the traditional blacksmith workshop Honkyuichi Hamono, founded in 1895 in Shimabara, Nagasaki Prefecture. The knife follows a long tradition of hand-made work and is intended as a full-fledged universal knife for everyday kitchen work.

The blade is made of Shirogami No. 2 (White Steel) carbon steel, which is valued for its exceptionally fine edge, high sharpness and very easy sharpening. The steel is hardened in a traditional way, including using pure spring water from the Shimabara region, which contributes to the balanced mechanical properties of the blade.

The blade construction uses a soft iron sheath, which increases toughness and makes sharpening easier. Thanks to the combination of a hard core and a softer sheath, the knife offers stable cutting behavior and a long blade life. The Gyuto shape is suitable for cutting meat, vegetables and fish and represents a Japanese alternative to the classic chef's knife.

The handle is made of magnolia wood (Ho wood) , which is light, pleasant to the hand and traditionally used in Japanese work knives. The plastic mouth protects the joint between the blade and the handle from moisture. Thanks to its low weight and good balance, the knife is comfortable even during prolonged work.

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Knife category

Knife category: Standard handmade Japanese kitchen knife
Knife type: Petty (smaller utility knife)
Country of origin: Made in Japan

This knife belongs to the category of standard Japanese knives , which are available for a long time and intended for regular use. It is not a limited edition or a one-off piece, but a proven traditional working tool.

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Knife specifications

Total length: approx. 350 mm
Blade length: approx. 210 mm
Blade height: approx. 48 mm
Maximum spine thickness: approx. 4.4 mm
Weight: approx. 142 g
Sharpening: ambidextrous (for right- and left-handed people)

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Materials used

Blade core: Shirogami No. 2 (White Steel, high carbon steel)
Casing: soft iron

Handle: magnolia wood
Handle mouth: plastic

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Blade features

The blade offers a very fine and sharp edge with excellent cutting control.
Shirogami No. 2 carbon steel allows for easy sharpening and quick edge recovery.
The soft shell construction contributes to toughness and stability during work.

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Recommendations for new knives

To achieve maximum performance, we recommend that you gently sharpen the knife on a water stone before using it for the first time.
Shirogami No. 2 also responds very well to fine finishing sanding.

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Knife maintenance recommendations

After each use, rinse the knife, dry it thoroughly and store it in a dry place.
For longer storage, we recommend lightly treating the blade with oil intended for knives.

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Warning – carbon steel knives

Carbon steel is not stainless and can darken or rust if not cared for properly.
These changes are natural and do not negatively affect the functionality of the knife.

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Notice

Not suitable for dishwashers or dryers, as high temperatures and chemicals can damage the blade and handle.

The knife is not intended for cutting bones, frozen foods, hard shells or other extremely hard ingredients that may cause the blade to chip.

Do not use the knife for prying or chopping; the blade is designed solely for precision cutting.

Avoid cutting on glass, stone or ceramics and use wooden or high-quality plastic cutting boards.