Hokiyama Ginga San-mai Silver steel 3 Gyuto 210mm (8.3") Elongated Octagonal Japanese Zelkova Handle - Knife-Life - Best Japanese Knife Store
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SKU: HY#79100-G210SS3
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Hokiyama Ginga San-mai Silver steel 3 Gyuto 210mm (8.3") Elongated Octagonal Japanese Zelkova Handle

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This "no flashy" and naturally looking Gyuto knife was made in the best tradition of the Japanese WABI-SABI concept (Simple Imperfect Beauty) by Hokiyama cutlery from the Tosa province in Japan. 210mm long Sanmai blade made by Hokiyama original clad forging method. Blade core steel is high-purity Hitachi Silver steel 3 (Silver 3 or Gin-san) stainless steel heat-treated up to 60-61 HRC. Elongated Octagonal handle made from natural Japanese Zelkova Wood.

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This "no flashy" and naturally looking Gyuto knife was made in the best tradition of the Japanese WABI-SABI concept (Simple Imperfect Beauty) by Hokiyama cutlery from the Tosa province in Japan. 210mm long Sanmai blade made by Hokiyama original clad forging method. Blade core steel is high-purity Hitachi Silver steel 3 (Silver 3 or Gin-san) stainless steel heat-treated up to 60-61 HRC. Elongated Octagonal handle made from natural Japanese Zelkova Wood perfectly matches with blade raw-finish pattern. Each knife is packed with traditional patterns in a premium Japanese authentic gift box. Fantastic sharpness, high corrosion resistance, and easy maintenance make the Hokiyama Ginga Gyuto knife perfect for home "Everyday" cooking. And, of course, it is an excellent first knife for people who want to start using a Japanese knife.

Knife Type Gyuto
Brand Hokiyama Cutlery
Knife Style Japanese Traditional
Blade Bevel Grind Double-edged
Total Knife Lenth (mm/inch) 357/14.06
Blade Lenth (mm/inch) 210/8.3
Blade Height at Base/Heel (mm/inch) 46/1.82
Blade Thickness above heel (mm/inch) 2/0.08
Blade Thickness above tip (mm/inch) 2/0.08
Blade Steel / Core steel Silver steel 3
Blade Core Hardness 60-61HRC
Blade Construction / Structure San mai
Knife Handle Material Japanese Zelkova
Handle Bolster No
Total Knife Weight (g/Oz) 137/4.84
Hand-sharpened Yes
Place of Origin Kochi 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 everything (meat, fish, vegetables, fruit). With Gyuto you can chop, slice, julienne, dice ... anything."

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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