Hiragatake – Hand Forged Gyuto – San Mai Aogami Steel

Description

Traditional Japanese Kitchen Cutlery

One of the joys of owning knives is experiencing new kinds of cutlery from around the world.  Most chefs will agree that the Japanese make the best Chef’s knives and some examples can cost in the hundreds or thousands of dollars. 

Hiragatake Knives are excellent examples of Traditional Japanese Cutlery, Hand Forged by Master Bladesmiths in Sanjo, Japan.   

Fort Henry Custom Knives is proud to be a Dealer for Hiragatake Forge 

~ Direct from the Maker ~ 

Each Hiragatake blade is Hand Forged using a San-Mai technique – Hard Japanese Carbon Steel forms the cutting edge and is sandwiched between softer layers (cladding) of Stainless Steel. This technique provides incredible Performance with the Reduced Maintenance that most appreciate. 

This model is a Gyuto ~ the Japanese version of a French Chef knife.  Typically Thinner and Longer than a Santoku, the term Gyuto translates as “Beef Knife” ~ but it is purpose built for all manner of Slicing, Dicing and Mincing  Fruits, Vegetables or Meat.  More elegant than a standard chef’s knife, it is very easy to maneuver.  Many cooks find the Gyuto the only knife needed for easy food preparation and top performance.

With a Premium Blue Aogami 2 Core, this knife has a Traditional Forged Kurouchi finish on the Flats. This beautiful blade has a full length Lamination Line along the Edge indicating the Hard Edge that has a Rockwell of 64 ~ that is necessary for superior performance!  The Blade is Forged thin for fine cutting control. 

The Kurouchi Finish adds an extra layer of protection against rust, but also the Hand Hammered Flat area assists food in Releasing from (rather than sticking to) the blade after cutting. Each Hiragatake Blade is Hand Engraved during the Forging process with their Name in Kanji 

This knife also has another unique feature in the beautiful Macassar Ebony handle, the handle was crafted in a “D” shape, meant for a Right Hand Grip the Oval side of the D fits into the palm helping to secure the grip. 

The Santoku knife is enjoyed for most all cutting jobs in the Kitchen. The Fine Grain of the Premium Blue Aogami Core will slice easily through even the toughest vegetable skin or meat and will be a joy to use. 

Treat yourself to one of my most affordable Traditional Japanese Kitchen Knives, complete in a lovely Presentation Box. 

I have Only 1 In Stock, once this knife is Sold it will be several weeks before I can get another.