Hokiyama Gyuto AUS-10 Damascus 210mm (8.3") - BLADE

Hokiyama

Hokiyama Gyuto AUS-10 Damascus 210mm (8.3") - BLADE

170,00€

Only 0 left in stock

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BLADE (without a handle)

Hokiyama Gyuto AUS-10 Damascus in 210mm (8.3") blade length 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 kitchen board.

This knife was exclusively made for us by Hokiyama, according to our specifications. It ticks all the boxes of a traditional Japanese knife. Damascus pattern, hammered imprints, low maintenance AUS-10 stainless steel and highly reflective, mirror polished blade. A true beauty!

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.

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.

STEEL:
The heart of this knife is made of Aichi's AUS-10 stainless steel, which was hardened to around 62 HRC. Due to its high content of Chromium (Cr), AUS-10 steel will resist corrosion very well.

LAMINATION:
The core layer consisting of the harder AUS-10 steel was sandwiched between two layers of softer steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.

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

BLADE FINISH:
The knife features a beautiful combination of tsuchime and damascus pattern. The upper part of the blade features a hand chiseled kanji and hammer dents (or tsuchime), which then transform into an intricate damascus pattern that flows down to the cutting edge. 

About Hokiyama:

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.

Specifications:

Blade shape: Gyuto
Steel type: AUS-10
Hardness (HRC scale): 62
Overall length: 300mm (11.8")
Blade length:
210mm (8.3")
Blade height:
45mm (1.8")
Spine thickness: 2mm (0.08")
Weight: 100g (3.5 oz)
Recommended handle size: M/L
Blacksmith: Hokiyama


Use & Care:

  • Handwash in warm water and towel dry
  • Use a sharpening stone (not a honing steel!) to sharpen your knife
  • Do not cut frozen foods and meat bones
  • Do not put the knife in a dishwasher
  • Read our comprehensive guide on proper Maintenance of Kitchen Knives.

Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.

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