Hokiyama Gyuto Damask SKD 240mm (9.5")
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If you are looking for something special, unique, and hand-forged, you have come to the right place. Hokiyama Gyuto Damascus SKD 240mm has an extremely beautiful blade with a 73-layer damask pattern and is fitted with an octagonal rosewood handle.
It is a slightly heavier Gyuto, as the blade at the handle is thicker (3.4 mm), then widens towards the middle part (3.7 mm) and then tapers again towards the tip. The thickness of the blade allows sharpening in which the secondary angle of the blade is not concave but convex. This angle is called Hamaguri and is inspired by the katana.
A pattern resulting from the interweaving of different layers of steel swirls along the blade and creates a hypnotic effect, making this Gyuto a truly special knife.
Hitachi's SKD steel is tough, rust-resistant, and has very good protection against wear and therefore ensures excellent performance and long knife life. Due to its high carbon value, it reaches a hardness between 62 and 64 HRC after heat treatment.
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.
|Hardness (HRC scale):||62-64|
|Overall length:||410mm (16.1")|
|Blade length:||240mm (9.5")|
|Spine thickness:||3.4-3.7mm (0.14" - 0.15")|
|Weight:||275g (9.7 oz)|
|Handle length:||145mm (5.7")|
|Handle type / wood:||Japanese / Rosewood|
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not 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.
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