Hokiyama Gyuto Shirogami #1 Tsuchime Sandalwood 210mm (8.3")
🚩 This blade will develop patina with use, while improper maintenance may lead to rust formation.
|
✔︎ No import fees & duties - worldwide |
- Description
- Specifications
- Knife Care
- Shipping
Hokiyama Gyuto Shirogami #1 Sandalwood 210mm is a versatile Japanese chef’s knife crafted for precision and all-around performance. At its core lies Shirogami #1 high-carbon steel, famous for unmatched sharpness, easy sharpening, and excellent edge retention. Two softer stainless steel outer layers protect the blade from rust, giving you the best of both worlds: the cutting power of traditional Japanese carbon steel with the convenience of easy maintenance.
In short, unbeatable sharpness and easy maintenance.
BLADE SHAPE:
Gyuto is the Japanese equivalent of the classic chef’s knife. With a 210mm length, it’s ideal for everyday use—slicing meat, chopping vegetables, or handling larger prep tasks. A well-balanced choice for both home cooks and professionals.
🚩 Due to the thinness of the blade, we recommend using the correct cutting techniques and a suitable cutting board (wooden or Hasegawa) to prevent damage to the knife.
STEEL:
Shirogami #1 is a traditional high-carbon steel. Due to its high carbon content, it can reach a hardness of over 60 HRC, which means that blades forged from it will have excellent edge retention. It is renowned for its exceptional sharpness, durability, and ability to hold a keen edge.
Just keep in mind that this blade is a bit more delicate. So, make sure to follow some basic care and maintenance tips for Japanese knives when you're using it. Taking good care of it will keep it in top shape for a long time. → Read more about how to take care of high carbon knives and patina in our Knife maintenance blog post.
KNIFE CARE:
It is important to know that shirogami steel requires proper care and maintenance to prevent rust and maintain its performance. The steel will gradually acquire a patina that will add even more charm to this knife. Do not clean this knife in the dishwasher, but wash it by hand and wipe it with a dry cloth. The advantage of a high-carbon steel blade is its fine sharpness, ease of resharpening and long edge retention. To protect the blade from external influences, we recommend treating it occasionally with a knife care oil.
LAMINATION:
The blade was laminated with stainless steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.
BLADE FINISH:
The blade has been treated with hammer blows, resulting in a textured tsuchime look that gives it a nice finish and also prevents food from sticking to the blade.
HANDLE:
Fitted with a traditional Japanese octagonal sandalwood handle and a blonde buffalo horn ferrule, this handle is lightweight, comfortable for long prep sessions, and suitable for both right- and left-handed users.
BLACKSMITH:
Hokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving for the ever-new knowledge and innovation.
Blade shape: Gyuto
Steel type: Shirogami #1
Blade construction: San-mai / V-edge / kasumi, tsuchime
Hardness (HRC scale): 62
Overall length: 366mm (14.4")
Blade length: 215mm (8.5")
Blade height: 47mm (1.9")
Spine thickness: 1.9mm (0.07")
Weight: 150g (5.3 oz)
Handle length: 140mm (5.5")
Handle type / wood: Japanese / Sandalwood
Kanji on the blade:
Blacksmith: Hokiyama
Location of the smithy: TOSA / Kōchi Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
☝️ THIS KNIFE MAY DEVELOP PATINA
Knives made of carbon steels can, due to their low chromium (Cr) content, discolor and develop patina. The knife is the most sensitive when it is still new and a patina had not developed yet, but later, patina will protect the blade. These types of knives require a touch more care:
✔ Wipe it regularly with a clean and dry cloth (you can also do this during use).
✔ After use, rinse it with lukewarm water and wipe it dry.
✔ Coat it regularly with knife maintenance oil or plain refined sunflower oil.
✔ Store the knife by wrapping it in paper which will absorb moisture and protect the blade.
A patina is a thin layer that forms on the surface of oxidized steel and protects it from further oxidation. The patina should not be confused with rust. Patina protects the blade, while rust causes corrosion and deterioration of material, so it should be removed (see Rust erasers).
→ For in-depth information about patina, read our dedicated post on patina.
GENERAL KNIFE CARE TIPS:
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ For storage, use a knife holder or a protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
SHIPPING RATES:
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
EXCEPTIONS:
See our Shipping page for more details.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
DELIVERY TIME:
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
RETURNS:
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
Quiz
Still doubting which type of Japanese knife should best fit your needs?
We created a 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.
