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Home | Japanese Kitchen Knives | Hitohira GR 210mm Gyuto Iron Clad Aogami 2 Damascus Ho Wood Handle

Hitohira GR 210mm Gyuto Iron Clad Aogami 2 Damascus Ho Wood Handle

$225.00
$225.00
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Hand forged in Takefu Japan for Hitohira to their specifications. Aogami 2 core with suminagashi cladding forged and ground thin with a nice taper. A nice heat treatment of the tungsten alloy offers both good edge life and easy sharpening.

Please note, these can have cosmetic scratches or small imperfections in handles which will not impede the performance of the knife. This is par for the course on these knives and is part of how they sell them for a very reasonable price.

These knives come from the maker with lacquer on the blade for corrosion protection during shipping. It can be removed using acetone or lacquer thinner (follow manufacturers instructions for use).

We can remove the lacquer prior to shipping for $10. Enter "Please remove lacquer" in the +Special Instructions on the Cart page and you will be invoiced separately via email. This could delay shipping by up to 5 days and won't be shipped until payment is made.

Brand: Hitohira ひとひら (一片)
Producing Area: Echizen-Fukui/ Japan
Profile: Gyuto
Size: 210mm
Steel Type: Carbon Steel
Steel: Blue (Aogami) #2, Carbon Damascus Clad
Handle: Ho Wood & Buffalo Horn Ferrule Octagonal
Total Length: 368mm
Edge Length: 214mm
Handle to Tip Length: 225mm
Blade Height: 46mm
Thickness: 1.9mm
Handle Length: 140mm
Weight: 128g
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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Hitohira GR 210mm Gyuto Iron...

$225.00
$225.00
Sold Out