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Home | Japanese Kitchen Knives | Trade In Hitohira Gorobei Rikichi 210mm Gyuto Shirogami 2 Kasumi Ho Wo

Trade In Hitohira Gorobei Rikichi 210mm Gyuto Shirogami 2 Kasumi Ho Wood

£137.30
£137.30
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Trade in gyuto in good condition without original packaging but with pinned saya. This iron clad carbon steel blade had some significant corrosion that has been removed but some pitting remains. This buffing also removed the original kasumi finish the the excellent convex grinding remains. Comes with fresh edge.

 

Original Listing:

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.

Brand: Hitohira
Producing Area: Sakai, Japan
Profile: Gyuto
Size: 210mm
Blade Type: Convex Double Bevel
Steel Type: Iron Clad Shirogami
Handle: Wood & horn
Total Length: 354mm
Handle Length: 143mm
Handle to Tip Length: 211mm
Blade Height: 50mm
Edge Length: 197mm
Thickness: 2.4mm
Weight: 158g
Hand Orientation: Right
Saya: Included
HRC:

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately 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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