Japanese knife Hitohira T10 Tsuchime Gyuto 180mm Pakka

The Japanese word Gyuto (牛刀) literally translates to beef sword. The gyuto is the equivalent of the Western chef's knife, and is designed to cut everything: vegetables, meats and fishes. It is made to be used with the push-cut method, lifting the blade between each cutting motion, or with the rocking motion method. It is important that the blade is straight upon impact with the cutting board to avoid damage to the knife edge.

VG-10 is a stainless steel produced by Takefu Special Steel in the early 1960s. It is still in use more than 60 years later. This steel was specially designed for knife making and is used by many blacksmiths in Japan. Despite the 15% chromium in its composition which gives it a high corrosion resistance, VG-10 can reach an HRC of 60-61. This is due to the addition of 1.5% Cobalt, which gives the steel a higher hardness with a high temperature quenching treatment.

Steel: V-10 special with stainless steel cladding
Steel type: Stainless steel
Finish: Tsuchime
Hardness: 60-61 HRC
Handle material: Pakka


Tips for best results:
Make sure your knife will deliver its absolute best by having it professionally sharpened at least once a year. Please note that our meticulously handcrafted Japanese knives are – unless otherwise noted – carbon steel and not stainless steel. To prevent rust, make sure the blades are patted dry – especially when cutting acidic items. Never cut frozen foods, hard products, bone, or twist the blade when using. Never soak in water after use or put in the dishwasher. After use, store in a cool, dry place and avoid high temperature fluctuations.

Size: 180mm
Weight: 150g
Total lenght: 309mm
Handle length at tip: 188mm
Edge lenght: 184mm
Blade height: 44mm
Blade thickness: 1.8mm
Handle size: 120mm

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