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Home | Japanese Kitchen Knives | Morihei Hisamoto Hagane 240mm Gyuto Carbon Steel Pakka Handle

Morihei Hisamoto Hagane 240mm Gyuto Carbon Steel Pakka Handle

$209.00
$209.00
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Old style forged carbon steel Kanto knife. These represent the original yo bocho style whose design remained relatively unchanged for decades. We are big fans of carbon steel knives like this. They cut smoothly, sharpen easily and are not terribly delicate if a few basic rules are followed.

The out-of-the-box sharpness on these is one of the best out there, as they receive a natural stone finish at the Morihei workshop before being boxed up. Bonus points if you follow up with a Japanese natural stone on these. Any self slurrying honyama stone in the 3-4 hardness and 3-4 fineness (1-5 scale) range is great.  

Being forged, these have a longer edge life and a wider range of finishes they work at. While we are a big fan of stamped Carbon Steel Nihonkou style knives these are a step up in quality that is commensurate with the higher price. 

These have a strong right hand bias to the face of the blade and are not recommended for left handed users.




About This Knife

General Purpose

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Carbon Steel

Reactive blade.

Convex Grind

Super smooth cutting feel.

Ambidextrous

Suitable for all users.

Gyuto

A Japanese chef’s knife inspired by Western profiles, the gyuto is versatile and balanced. It excels on vegetables, boneless meat, and fish. Its pointed tip allows for precision, while the gentle curve supports rocking cuts.

Listed Length: 240mm
Total Length: 367mm
Edge Length: 242mm
Heel Height: 47mm
Spine Thickness: 1.7mm
Weight:
Orientation: Ambidextrous

Blade Type: Carbon Steel
Steel Type: SK4 Carbon Steel (JIS SK4)
Steel Hardness (HRC): undisclosed
Reactive: Yes
Handle Type: Western
Handle Material: Pakka

  • This is a carbon steel knife made from thin, hard steel.
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Medium-fine finish

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

$34.00
$34.00
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

$74.00
$74.00
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

$82.00
$82.00
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

$58.00
$58.00
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

$62.00
$62.00
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

$40.00
$40.00



SK4 Carbon Steel (JIS SK4)

Carbon (C): 0.9%| Manganese (Mn): 0.5%| Silicon (Si): 0.25%| Phosphorus/Sulfur: trace

A simple Japanese carbon steel (~0.9% C) similar to 1095, SK4 offers good hardness and sharpness with basic heat treatment. Typically hardened around 60 HRC, it’s affordable and tough, often used for utility and entry-level blades. Fully reactive, it patinas quickly but sharpens easily.



About Morihei

Tokyo, Japan

Tokyo-based Morihei has been a cornerstone of the knife and sharpening world for over a century. Originally a cutlery and whetstone supplier, Morihei works with trusted blacksmiths—often behind the scenes—to produce house-branded knives like the Morihei Hisamoto line. Their in-house sharpening team ensures every knife arrives with a fine edge, often honed on natural stones. Morihei’s expertise in sharpening is unmatched, influencing their blade geometry and finish. For those who value edge quality and subtle refinement, Morihei knives represent a deep well of traditional knowledge and quiet excellence.

See All Morihei