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Home | Japanese Kitchen Knives | Hitohira HG 210mm Gyuto Stainless Suminagashi Tsuchime Western Handle

Hitohira HG 210mm Gyuto Stainless Suminagashi Tsuchime Western Handle

Name: Hitohira HG 210mm Gyuto Stainless Suminagashi Tsuchime Western Handle
Brand: Hitohira
SKU: DAA-190-09-FA210
Price: 272.11 AUD
Availability: InStock

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Product Description

Tsuchime hammer marked nickel / stainless suminagashi damscus clad hard stainless core with mahogony colored pakka wood handles. A good combination of toughness and edge life on this series; the broken up surface area of the face of the blade makes for good food release.

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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 Steel

Non-reactive blade.

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

Listed Length: 210mm
Total Length: 334mm
Edge Length: 216mm
Heel Height: 46mm
Spine Thickness: 1.7mm
Weight:
Orientation: Ambidextrous

Materials

Blade Type: Stainless Steel
Steel Type:
Steel Hardness (HRC):
Reactive: Less Attention
Handle Type: Western
Handle Material: Dyed Wood

Care Guide

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

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.