Hitohira GR Blue #2 Damascus Gyuto 210mm Rosewood Handle

Hitohira GR knives are hand-forged in Echizen, Fukui prefecture, from carbon cladded blue #2. The grind is very thin, with relatively flat bevels with more rounded shinogi lines. Premium cutting performance and very easy to sharpen. The edge formation is very good and these can be sharpened to a wide variety of finishes. The cladding consists of multiple layered mild carbon steel creating beautiful contrast on the blade. We carry this line with classic Magnolia (Ho) wood or Rosewood. The restock time of this line is relatively slow, expected every three to four months.

The gyuto is a true all-rounder and suitable for a wide variety of cutting tasks. A go-to knife for many and an ideal shape to start out with. Based on the Western style chef’s knife, the gyuto has a decent length, enough height to clear the knuckles from the cutting board and a somewhat narrow tip. It’s just as good at chopping an onion or cabbage, as slicing a roast or portioning fish. There's no shame in owning multiple gyuto's

This is a carbon steel knife. That means this knife is made of non-stainless steel. There is no or an insufficient amount of chromium and/or nickel to protect this steel against oxidation. Steel such as this will react to moisture and oxygen. That on itself is not a bad thing, you might even argue it’s a great thing. The knife will form a wonderful patina, it will sharpen easily and the edge life will not disappoint.

The care for a carbon steel knife such as this is not very elaborate, and very comparable to any other knife. Always store your knife clean and dry, no dishwasher, don’t let it air-dry and avoid extremely hard products like frozen foods or bones. With carbon steel you want to dry your knife also during cooking, never leave it moist or wet for too long. Often a quick wipe a dry cloth or towel is more than enough. A carbon steel knife can rust if not taken care of properly. Rust can removed but it is of course something we want to avoid.

Please note that there are many different carbon steels, just like stainless steels, each with its own properties and characteristics. Each should be judged individually.