Length	210 mm
Total Length	355 mm
Steel	Ginsan
Handle
Ferrule	N/A
Rockwell	61-62 HRC
Height Spine to heel	43 mm
Width at Spine	2.0 mm
Weight	140 grams
Bevel	Double (50/50)

The Blacksmith

OKEYA HAMONO

 

Okeya Hamono is located in Miki City where the grandfather of current owner Akihoto Fujiwara began production of what are known as “Kogatana” knives. These are small, multipurpose knives that look like a mini katana and were generally used for crafts, whittling and cutting paper. Nowadays, Fujiwara-san and his son focus their attention on double beveled blades.

The Knife

THE GYUTO

The Gyuto is the Japanese equivalent to the western style chef’s knife and is without question the most versatile knife shape. It ranges in size from 180 mm (7 inches) to 240 mm (10 inches), making it longer than the Santoku and Bunka. This length makes it adept at handling almost any task you'll come across in the kitchen, from mincing small ingredients to chopping through larger fruits and vegetables. The longer the knife, the more time it will take to grow accustomed to its length, but the more versatile it will be.

 

 

 

Knife Care (Stainless Steel)

• Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
• NO DISHWASHER - the high heat will ruin the wooden handle.
• Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
• Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
• Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.