Goko Hamono Musashinokuni Kogetsu SK85 Gyuto knife 210mm (8.3") Rosewood handle - Knife-Life - Best Japanese Knife Store
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SKU: GH#MU-G210SK85
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Goko Hamono Musashinokuni Kogetsu SK85 Gyuto knife 210mm (8.3") Rosewood handle

Availability: In stock

This hand-forged Musashinokuni Kogetsu Gyuto knife was made by Goko Hamono (Yoshito Yamakawa) from Kashiwa City in Chiba Prefecture. Musashinokuni (武蔵国) means the Musashi Province, the old name for the province of Japan, which today comprises Tokyo, Kawasaki, Yokohama, Saitama Prefecture, and part of Kanagawa Prefecture. Musashinokuni Kogetsu is the knife series that represents Goko Hamono. The series offers exceptional value for money, as well as excellent sharpness for professionals. 210mm long blade made from SK85 high carbon steel, heat-treated up to 60-61HRC. Round shape handles made from natural Rosewood.

170 USD

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This hand-forged Musashinokuni Kogetsu Gyuto knife was made by Goko Hamono (Yoshito Yamakawa) from Kashiwa City in Chiba Prefecture. Musashinokuni (武蔵国) means the Musashi Province, the old name for the province of Japan, which today comprises Tokyo, Kawasaki, Yokohama, Saitama Prefecture, and part of Kanagawa Prefecture. Musashinokuni Kogetsu is the knife series that represents Goko Hamono. The series offers exceptional value for money, as well as excellent sharpness for professionals. 210mm long blade made from SK85 high carbon steel, heat-treated up to 60-61HRC. Round shape handles made from natural Rosewood. Visually, for the unsophisticated audience, Goko Hamono's semi-polished blade finish looks not absolute perfection. But be sure, this is a 100% perfect cutting machine. (Blade finish looks like it has already been highly professionally resharpened by hands, on Waterstone) The owner and head of Goko Hamono, Mr.Yamakawa, used to say: The difference between creating just good-looking art objects and making great knives are enormous. I have no intention of making knives, just beautiful. First of all, I make knives for practical use and perfect cutting. It is not about the looks. I pour my soul into the knives I make ". This phrase became a concept of Goko Hamono made knives. All Goko Hamono Musashinokuni Kogetsu knives have a special Dentou (伝統) mark on the handle to guarantee that these are real traditional Japanese crafts. This mark was designated by the Ministry of Economy Trade and Industry. All products with this mark have been inspected and are delivered with pride and responsibility for quality. Goko Hamono Musashinokuni Kogetsu Gyuto knife is perfect for home "Everyday" cooking and is highly recommended for professionals. The perfect blade shape, balance, and SK85 carbon steel will guarantee excellent cutting ability and sharpness but low rust resistance. To prevent corrosion, please wipe the blade to dry after every use. Knife packed in premium Japanese authentic gift box with traditional patterns.

Knife Type Gyuto
Brand Goko Hamono
Knife Style Japanese Traditional
Blade Bevel Grind Double-edged
Total Knife Lenth (mm/inch) 345/13.5826845
Blade Lenth (mm/inch) 210/8.267721
Blade Height at Base/Heel (mm/inch) 47/1.8503947
Blade Thickness above heel (mm/inch) 1.8/0.07086618
Blade Thickness above tip (mm/inch) 1/0.0393701
Blade Steel / Core steel SK85
Blade Core Hardness 60-61HRC
Blade Construction / Structure Monosteel
Blade Cladding Steel SK85
Knife Handle Material Rosewood
Handle Bolster No
Total Knife Weight (g/Oz) 146/5.150004
Hand-sharpened Yes
Place of Origin Chiba Japan
Gyuto knife is a multipurpose knife, analogous to the European Chef knife. In Japanese "Gyuto" means "cow sword", as it was originally designed for cutting large chunks of beef. But unlike the European Chef knife, the Japanese Gyuto knife is thinner and made of harder steel. Usually, Gyuto blade lengths from 180 to 300mm (most popular 180mm; 210mm, and 240mm). The handle can be as Western same as Japanese style. Gyuto is the real King of the kitchen. With this knife, you can do just about anything (meat, fish, vegetables, fruit). With Gyuto you can chop, slice, julienne, dice.

After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.

Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.

We think that sharpening all quality Japanese knives on whetstones produces the finest results for your blades.

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