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Home | New Knife Arrivals | Morihei Hisamoto 210mm Gyuto Stainless Clad Shirogami 1 Tsuchime Pakka

Morihei Hisamoto 210mm Gyuto Stainless Clad Shirogami 1 Tsuchime Pakka Handle

Morihei Hisamoto 210mm Gyuto Stainless Clad Shirogami 1 Tsuchime Pakka Handle

Name: Morihei Hisamoto 210mm Gyuto Stainless Clad Shirogami 1 Tsuchime Pakka Handle
Brand: Hitohira
SKU: AMA-130-01-FA210
Price: 620.0 USD
Availability: InStock

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Product Description

Hand-forged iron-clad shirogami 1 blade with riveted pakka wood handle, made in the Kanto area. Heat treated to bring out the best possible edge retention and edge formation; these are very rewarding to sharpen, even though the very high carbon content shirogami 1 steel is a little more work to remove metal on, it polishes very nicely and can work with a very large variety of finishes for different cutting feels, especially great with natural stones.

The quality of the blade on these far outstrips the handle which is somewhat simple, making a good opportunity to work with an excellent forged knife at a lower price.

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About This Knife

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

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

Stainless Clad Carbon

Reactive core steel between two non-reactive layers.

Wide Kireba Bevel

Smooth, robust 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.

Specifications

Total Length: 340mm
Edge Length: 210mm
Heel Height: 50mm
Spine Thickness: 3mm
Weight:
Orientation: Ambidextrous

Materials

Steel Type: Shirogami 1 (White Paper #1)
Steel Hardness (HRC):
Maintenance: More Attention
Handle Type: Western
Handle Material: Pakka

Care Guide

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.

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.

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Recommended Sharpening Technique

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.