Hokiyama Gyuto 440C Damascus 210mm (8.3") - BLADE

Hokiyama Gyuto 440C Damascus 210mm (8.3") just might become your new favorite knife. Don't believe us? Read on.

If this is your first time coming across a gyuto knife, know that a gyuto is the Japanese version of the classic Western Chef’s knife, and it will shine with all kinds of chopping, slicing, and rocking motions on the cutting board.

What makes this particular gyuto awesome? Quite a few qualities.

It's made from 440C stainless steel with high carbon content, meaning that it's extra low maintenance—both in terms of rust resistance and long-term edge retention. The blade is very forgiving even if you are not meticulous at keeping it dry when in use, and you will need to have it sharpened less frequently than many other knives.

It is a great all-rounder both in terms of its gyuto shape and size, as it is very wieldy and will handle most cutting tasks with ease. It's a great choice for anyone who prefers slightly shorter gyuto knives that offer more control and thus also makes a great gift!

The blade itself is gorgeous; the stunning textured nashiji blade finish prevents food from sticking to the blade when cutting. The combination with the stunning damascus waves makes this knife not only a reliable tool but also a looker.

The Hokiyama Gyuto 440C Damascus 210mm (8.3") is available without a handle, allowing you to assemble your unique custom knife! You can fit your own handle or choose from a large selection of knife handles we have on offer here. If you would like us to fit the chosen handle on the blade, please choose the option handle fitting service.

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.

STEEL:
The heart of this knife is made of 440C stainless steel, which is a martensitic 400 series stainless steel, It has the highest carbon content of the 400 stainless steel series and thus has the highest hardness, strength, and wear resistance of them all. It is heat treated to about 59 HRC. Due to its high carbon content, the blade keeps its edge for a long time and will not need frequent sharpening.
Composition of 440C steel: Fe 79.15%; Cr 17%; C 1.1%; Mn 1%; Si 1%; Mo 0.75%

LAMINATION:
The core layer, consisting of the harder 440C stainless steel, was sandwiched between layers of softer, more pliable steel. This technique is called san-mai and is used to protect the hard core from outside factors and physical impacts, which could otherwise lead to breakage.

GEOMETRY:
It has a double bevel (symmetrical) blade.

BLADE FINISH:
The blade features a beautiful combination of nashiji and damascus blade finishes. The upper part of the blade features kanji on a nashiji texture (nashiji means "the skin of an Asian pear" which the texture resembles). This then transitions into an intricate damascus pattern that flows down toward the cutting edge. You can read more about blade finishes here.

HANDLE:
This knife is without a handle, so you can fit your own. Browse our selection of handles and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select Handle fitting service when adding the blade to the cart.

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. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).

Each knife in the workshop goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.