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Home | Japanese Kitchen Knives | Hitohira Gorobei Rikichi 240mm Gyuto Shirogami 2 Kasumi Ho Wood

Hitohira Gorobei Rikichi 240mm Gyuto Shirogami 2 Kasumi Ho Wood

€287,03
€287,03
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Hand forged iron clad shirogami 2 carbon steel with a right biased convex ‘hamaguri’ grind (more convexity on the right hand outside of blade) making for fine precise work with excellent food release. The iron cladding has a fine hazy finish surface which also aides in food release.

We have been very impressed with this series from Hitohira. These Gorobei knives are thinly ground, light and nimble but still feel in charge during work. Their slightly taller blades allow for more clearance without feeling wobbly.

This excellent treatment of shirogami gets phenomenally sharp very easily, while it is not pre-engineered for edge life, it is a sharpeners dream steel. It is a blank canvas for experimenting with different finishing stones.

Shirogami is a reactive carbon steel. It should be dried immediately after use to avoid rusting. It will patina with normal use. Rust can be removed with a light abrasive.

Brand: Hitohira ひとひら (一片)
Producing Area: Sakai-Osaka/ Japan
Profile: Gyuto
Size: 240mm
Steel Type: Carbon Steel
Steel: Yasuki White (Shirogami) #2, Soft Iron Clad
Handle: Ho Wood & Buffalo Horn Ferrule Octagonal
Total Length: 388mm
Edge Length: 228mm
Handle to Tip Length: 243mm
Blade Height: 51mm
Thickness: 1.9mm
Handle Length: 143mm
Weight: 178g
Hand Orientation: Ambidextrous
Update: March 20, 2023

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and towel dried soon after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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Hitohira Gorobei Rikichi 240mm Gyuto...

€287,03
€287,03
Sold Out