Hokiyama Gyuto AUS-10 Nawame Damascus 240mm (9.4") [KOY]

Hokiyama Gyuto AUS-10 Nawame Damascus 240mm is a versatile Japanese kitchen knife for both everyday prep and longer, cleaner slicing motions. Its 240mm blade gives more cutting length, making it ideal for vegetables, meat, fish, and larger ingredients.

AUS-10 stainless steel is easy to maintain, holds a sharp edge well, and sharpens nicely on whetstones. Balanced, precise, and easy to control, this gyuto is a great choice for both first-time Japanese knife users and experienced cooks.

BLADE SHAPE:
Gyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish, and vegetables.

A 240 mm Gyuto is a longer all-purpose Japanese chef’s knife, ideal for users who want more cutting length, better flow, and fewer strokes when preparing larger ingredients. The extra blade length is especially useful for slicing meat, fish, cabbage, squash, herbs, and larger quantities of vegetables.

*The length of the cutting edge is 244mm (heel to point).

STEEL:
The blade consists of 3 layers of steel - the harder steel AUS-8 (60 HRC) and two layers of softer stainless steel are forged welded together in what is known a san-mai construction. This technique is used to protect the hard (but delicate) core from outside factors, such as rust and physical impacts, which could lead to breakage.

LAMINATION:
The hard AUS-10 core is clad in softer stainless steel using the traditional  san-mai technique. This method enhances durability and protects the core from external stresses and chipping.

BLADE FINISH:
The blade combines a refined damascus pattern with a hand-forged tsuchime finish, which gives the knife a distinctive texture and depth. The tsuchime pattern on the blade is designed in a rope or sailor's knot motif, reminiscent of intertwined threads.

The term nawame (縄目) literally means “rope mark” or “rope imprint” in Japanese. In the context of knives, it refers to a pattern that resembles twisted rope or knots, traditionally associated with maritime and craft symbolism.

The nawame pattern is not only a visual accent but also a functional finish, as it reduces food adhesion and improves the cutting process. The texture gives the blade a distinctive character and subtle three-dimensionality.

HANDLE:
The knife has a traditional octagonal Japanese wa-style handle made from oak, suitable for both right- and left-handed users. The octagonal shape provides a stable grip, good control, and balanced handling of the lightweight knife.

The oak wood is treated using the traditional Japanese Shou Sugi Ban technique, also known as yakisugi, where the surface of the wood is carefully charred. This gives the lower part of the handle a darker tone, which gradually fades into a lighter shade toward the top, creating a subtle ombré effect.

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.