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Home | Japanese Kitchen Knives | New Old Stock Hiro 240mm Gyuto Stainless Clad VG10 Pakka Western Handl

New Old Stock Hiro 240mm Gyuto Stainless Clad VG10 Pakka Western Handle

New Old Stock Hiro 240mm Gyuto Stainless Clad VG10 Pakka Western Handle

Name: New Old Stock Hiro 240mm Gyuto Stainless Clad VG10 Pakka Western Handle
Brand: Maruyoshi
SKU: HIRO-240G-VG10
Price: 268.81 EUR
Availability: InStock

Regular Price

€268,81

Sale Price

€268,81

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Product Description

Made by Hiro in Seki Japan with stainless clad VG10 western handled blades with pakka, mosaic pin and blue and red spacers.

We were able to get decent information on these, it seems these were dead stock somewhat recently handled with older stock blades.

Blades are hand ground thin with a convex face, there is a smoothed spine and semi smoothed heel, handles have nice fit ups. Some blades need a little straightening but none are badly off.

240m cutting edge, 47mm high at heel, 362mm overall 202 grams

Complete your kit

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.

Stainless Steel

Non-reactive blade.

Convex Grind

Super smooth cutting feel.

60/40

Slight right-hand bias.

Specifications

Listed Length: 240mm
Total Length:
Edge Length:
Heel Height:
Spine Thickness:
Weight:
Orientation: Right-hand Bias

Materials

Blade Type: Stainless Steel
Steel Type: VG10
Steel Hardness (HRC):
Reactive: No
Handle Type: Western
Handle Material: Pakka

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

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.