Description & specifications
The Hatsukokoro Shinkiro 210 mm Gyuto is an exceptional chef's knife that combines traditional Japanese craftsmanship with modern design. This knife was created by talented blacksmith Takahiro Nihei, who has a deep understanding of forging and sharpening. Featuring Aogami Super steel, known for its hardness and ability to hold its sharpness, this knife is ideal for both professional chefs and food enthusiasts. The octagonal walnut handle with buffalo horn ferrule provides a comfortable grip that ensures precision and control while cooking.
- Handmade by renowned blacksmith Takahiro Nihei
- Aogami Super steel for long-lasting sharpness
- Octagonal walnut stock for comfort and style
- Ideal for precise cuts and versatile cooking
- Easy to sharpen compared to stainless steel knives
| Brand/series | Hatsukokoro/Shinkiro |
| Type | Gyuto/Chef's knife |
| Forging and steel | Aogami Super and soft damascus |
| Grinding | 50/50 |
| Handle type | Octagonal (WA) Walnut Handle with Buffalo Horn Ferrule |
| Stainless | NO! |
| Hardness | 63-64 |
| Length | 210mm |
| Height | 50mm |
| Weight | 217g |
| Width out of the handle | 5mm |
To maintain the quality of the knife, never wash it in the dishwasher. Avoid cutting hard objects such as bones, cartilage, cartilage, frozen foods and hard cheeses. Be aware that thin, hard metal can be fragile, so handle the knife with care.
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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