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Home | Japanese Kitchen Knives | Hitohira Imojiya OKD 210mm Gyuto VG1 Tagayasan

Hitohira Imojiya OKD 210mm Gyuto VG1 Tagayasan

$115.00
$115.00
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READ IMPORTANT DELIVERY OPTION INFORMATION

These knives have all the merits of a classic stainless mono steel but with better edge formation and easier sharpening. An excellent cutting feel thanks to the fine, convex hamaguri grinds.

Done at the workshop involved in the old Masakane production in Seki.

This steel can be somewhat prone to chipping if mistreated, but we think the return in ease of sharpening and cutting feel is worth it. These are a great take on the classic stainless western handled Japanese knife. 

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

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

Stainless Steel

Non-reactive blade.

Convex Grind

Super smooth cutting feel.

60/40

Slight right-hand bias.

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: 210mm
Total Length: 330mm
Edge Length: 210mm
Heel Height: 46mm
Spine Thickness: 1.8mm
Weight:
Orientation: Right-hand Bias

Blade Type: Stainless Steel
Steel Type: VG1
Steel Hardness (HRC): 61
Maintenance: Less Attention
Handle Type: Western
Handle Material: Tagayasan Wood

  • This is a stainless steel knife made from thin, hard steel.
  • Hand wash and towel dry after use. Do not air dry or use the dishwasher. Regular neglect can lead to oxidation.
  • 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, cheap plastics or metal cutting boards.

Dive Deeper

Medium-Fine finish - Japanese

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

VG1

Carbon (C): 0.95–1.05% | Chromium (Cr): 13.0–15.0% | Molybdenum (Mo): 0.2–0.4%

VG‑1 is a Japanese stainless emphasizing simple, high‑carbon chemistry for strong hardness and cutting performance. Around ~59–61 HRC, it offers solid edge retention and corrosion resistance with straightforward sharpening—common in Japanese‑made kitchen and outdoor knives.

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