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Home | Gorobei Rikichi | Hitohira Gorobei Rikichi 240mm Gyuto Aogami 2 Kasumi Cherry Wood

Hitohira Gorobei Rikichi 240mm Gyuto Aogami 2 Kasumi Cherry Wood

£301.09
£301.09
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Hand forged iron clad Aogami 2 carbon steel with a right biased convex ‘hamaguri’ grind 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, the Gorobei knives are thin ground, light, nimble but still feel in charge during work. Their slightly taller than average blades allow for more clearance without feeling wobbly.

This excellent treatment of Aogami gets sharp easily but is pre-engineered for edge life over edge formation. It's the right steel choice for a high-volume workhorse with less sharpening.

Aogami steels are carbon steel with no corrosion resistance. Expect oxidation in the form of patine with regular use. Keep clean and dry when not in use to prevent corrosion.

Brand: Hitohira ひとひら (一片)
Producing Area: Sakai-Osaka/ Japan
Profile: Gyuto
Size: 240mm
Steel Type: Carbon Steel
Steel: Yasuki Blue (Aogami) #2, Soft Iron Clad
Handle: Cherry Wood & Ebony Ferrule Octagonal
Total Length: 387mm
Edge Length: 226mm
Handle to Tip Length: 244mm
Blade Height: 51mm
Thickness: 2.5mm
Handle Length: 145mm
Weight: 207g
Hand Orientation: Ambidextrous

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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