Hitohira FJ Semi Stainless Gyuto 210mm Pakka Handle

We love all knives from the FJ line, a favorite since their arrival in 2020. After visiting the craftsmen responsible for this line in Feb ’23 I only got to appreciate them more.
This maker doesn’t compromise in the heat treatment and grinding in any way. They purposely give their knives an above average hardness even though it makes the grinding much more time consuming. The edge retention of the FJ knives is noticeably better in comparison because of this excellent heat treatment. Their VG-10 en SG2 is without a doubt the best we’ve come across from this region.

Of all the lines we carry the VG-10 is my absolute favorite. Both the western and the Japanese handled versions are in my opinion the pinnacle of functionality. The WA handles are lighter and feel more laser-like while the western handle offers a more sturdy feel. Both have superb cutting performance, finish and sharpen way better than other VG-10 knives.
This series will outperform many others even from other price categories and they are in my humble opinion all that a knife needs to be.

We carry the FJ VG-10 with Wa and Yo handle, the VG-1 with western and the SG2 series. The VG-1 is a step down in hardness and fit ’n finish but also in price compared to the VG-10 line. The hardest of them all and the only series with a San Mai construction is the SG2. This steel takes the most effort which results in the higher price but it will have the longest lasting edge life.

When it comes to versatility, nothing really beats a Gyuto. It’s the Japanese take on the classic Western chef’s knife; long enough for most jobs, tall enough to keep your knuckles off the board, and with a slightly narrow tip that makes it great for precision work.
Whether you’re chopping onions, slicing up a roast, fine work or portioning some fish, the Gyuto just does it all. It’s a true all-rounder you’ll find yourself reaching for every day.

This is a semi-stainless steel knife. Semi-stainless steel is a type of steel that contains a moderate amount of chromium (usually around 5-10%) but lacks the higher levels found in fully stainless steels. This gives the blade some corrosion resistance, but not as much as fully stainless steel. As a result, semi-stainless steel knives still react to moisture and oxygen, though less so than carbon steel. The trade-off is that these knives combine some of the desirable qualities of both carbon steel and stainless steel.

Though semi-stainless steel knives have a higher resistance to rust than carbon steel, they can still rust if not maintained properly. It’s best to clean and dry the knife after each use to prevent corrosion, but minor rust spots can usually be removed if they form.

Caring for a semi-stainless steel knife is similar to caring for a carbon steel or stainless steel knife. Store it clean and dry, avoid using the dishwasher, and don’t leave it to air-dry. It’s also important to avoid cutting extremely hard materials, such as frozen foods or bones. During use, make sure to dry the blade with a cloth or towel to prevent moisture from sitting on the surface for too long.

Note: As with all types of steel, semi-stainless steel comes in different variations with varying levels of corrosion resistance and hardness. Always consider the specific type of semi-stainless steel used in any knife you’re evaluating.