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Hitohira FJ VG-10 Gyuto 240mm Ho (Wa)

Original price $235.00 - Original price $235.00
Original price
$235.00
$235.00 - $235.00
Current price $235.00
Description

Le mot japonais Gyuto (牛刀) se traduit littéralement par épée à boeuf. Le gyuto est l’équivalent du couteau de chef occidental et est conçu pour tout couper : légumes, viandes et poissons. Il est fait pour être utilisé avec la méthode « push-cut », en soulevant la lame entre chaque mouvement de coupe, ou encore avec la méthode du balancier. Il est important que la lame soit droite au moment de l’impact avec la planche à découper pour éviter les dommages au niveau du tranchant du couteau.

Le VG-10 est un acier inoxydable produit par Takefu Special Steel au début des années 60 et est toujours d’actualité plus de 60 ans après. Cet acier a été spécialement conçue pour la fabrication de couteau et il est utiliser par plusieurs maîtres forgerons du Japon. Malgré les 15% de chrome dans la composition qui confère une résistance à la corrosion élevée, le VG-10 peut atteindre un HRC de 60-61. Ceci s’explique grâce à l’addition de 1,5% de Cobalt qui offre à l’acier une dureté plus élevée avec un traitement de trempe à haute température.

La marque d’Hitohira est gage d’excellence et vous pouvez être assuré que chaque couteau vendu sous ce nom respectera de rigoureux standards de qualité.

Tips for best results

Make sure your knife will deliver its absolute best by having it professionally sharpened at least once a year. Please note that our meticulously handcrafted Japanese knives are – unless otherwise noted – carbon steel and not stainless steel. To prevent rust, make sure the blades are patted dry – especially when cutting acidic items. Never cut frozen foods, hard products, bone, or twist the blade when using. Never soak in water after use or put in the dishwasher. After use, store in a cool, dry place and avoid high temperature fluctuations. 

Our commitment to you – our customers
Warranty

Every knife we carry has a lifetime warranty from manufacturing defects and errors. For example, if the handle becomes detached or cracks appear after a few weeks of proper use. Or if there are any blade cracks from the edge to the spine. While such defects are indeed rare, they can occur. In such cases, we will exchange the knife in question or give you a refund. Each warranty case is different depending on the criteria, and we reserve the right in each and every case to evaluate the applicability of our lifetime warranty in the event of any manufacturing defects and errors.

After-Sales service

Do you get the feeling that your knife just can’t “cut it”?

Each knife we carry is supplied with a so-called “factory edge”. Our chef knife range comprises more than 200 different products. While all our handcrafted Japanese knives ship with a “factory edge”, ultimate blade sharpness can vary. If you feel that your knife’s blade edge is not performing to its full potential, feel free to contact us and we will provide you with professional sharpening for free!

Oops! What about the truly Unthinkable?

Was it just through a slight slip of the hand that your knife accidentally fell on the floor and damaged its tip and blade, or it was used to cut a hard, frozen product and chipped? Don’t despair, get in touch with us and we will solve the problem through our in-house, professional sharpening and repair service.

Simply contact us or visit our store to get a free estimate.

Customer Ratings

Dimensions

Size

240mm

Weight

168g

Total lenght

383mm

Handle length at tip

245mm

Edge lenght

231mm

Blade height

50mm

Blade thickness

2.2mm

Handle size

132mm

Blade

Steel

Mono VG-10

Steel type

Stainless steel

Handle

Handle material

Bois de ho et corne de buffle

Details

Profile

Gyuto

Usage

Chef knife

Hand orientation

Right-handed

Making

Production area

Seki-Gifu/Japon

What are the different types of Japanese knives?

What are the different types of Japanese knives?

Each Japanese knife is made with a specific purpose in mind. There are types of multi-purpose knives such as the Gyuto which is the equivalent of a chef's knife or the Santoku which translates into: three virtues, a name that well represents its multiplicity. The Sujihiki and the Yanagiba are made for slicing while the Nakiri and the Usuba are specialized for cutting vegetables. Without forgetting the Petty for precision tasks. The list goes on and the possibilities are diverse.

Why buy a Japanese knife?

Why buy a Japanese knife?

Japanese blades are lighter, very balanced, higher hardness, sharper and retain their sharpness longer. This allows the user greater control of his work tool and a clean cut to alter the texture and flavor of the food as little as possible.