Japanese Kitchen Knife - Chefs Hocho - Gyuto Fish & Meat - 150mm
Japanese Kitchen Knife - Chefs Hocho - Gyuto Fish & Meat - 150mm
£119.95
inc. vat
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Key Features

  • Used for cutting, preparing and filleting raw fish and meat
  • Features a double bevel for left and right handed use
  • Blue paper steel blade; an alloy of high carbon steel, chromium and tungsten
  • Hand forged by a fourth generation master blacksmith
  • Traditional Japanese magnolia handle with a buffalo horn ferrule
  • Blade and tang are forged as a single piece
  • Unparalleled edge holding properties keeps the knife sharper for longer
  • Ultra thin, sharp blade will cut under its own weight
  • Made in Japan : Not rust proof

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Bundles

Total: £167.80inc. vat
This Item: Japanese Kitchen Knife - Chefs Hocho - Gyuto Fish & Meat - 150mm
£119.95
Total: £159.85inc. vat
This Item: Japanese Kitchen Knife - Chefs Hocho - Gyuto Fish & Meat - 150mm
£119.95

Product Details

Used for cutting, preparing and filleting raw fish and meat, this gyuto features a blade made up of 32 layers of steel and has a double bevelled cutting edge for both left and right handed use. Made using the very best traditional methods of the Samurai sword makers, this range of kitchen knives are certain to impress even the most discerning cook or chef.

The master blacksmith who hand forged the blades comes from a traditional blacksmithing family and was apprenticed to a master knife maker in Takefu at the age of 14. Many years later he is now a highly respected knife maker in his own right and his skill is evident in the fine blades he produces. The blades on these knives have a blue paper steel core with layers of low alloy steel forge welded over the top. Blue paper steel is a carbon steel with added tungsten and chromium. Not a hard as the white paper steel, blue paper steel is tougher and will withstand heavy everyday use.

These knives will sharpen to a razor like edge, cutting effortlessly through whatever foodstuff you are preparing. Forge welded over the top of this core are layers of a softer, tougher low alloy steel that protect the core and cutting edge in use. This range of knives features both single and double bevel edge blades. Where the blade is single bevelled, the core has 16 layers of low alloy steel on the side of the bevel and is exposed at the back. For double bevelled knives, both sides of the core has 16 layers of steel making 32 layers in total. These layered blades feature the stunning suminagashi patterning characteristic of Japanese kitchen knives. Forged with integral tangs that are seated deeply within the magnolia wood handles, the blades are strong and hardwearing. Buffalo horn ferrules give extra support to the blade and handle assembly for even greater strength in use. These professional quality knives demand to be used and, perfect in their form, will tackle any job you ask of them flawlessly. Outstanding knives worthy of any professional's kitchen.

Hand wash only. These knives are not rust proof.

Japanese kitchen knives are some of the finest knives you can buy. The cutting edges are made from much harder steel than European kitchen knives allowing them to take a finer, sharper edge. A sharp knife is far safer to use than a dull one as it does not require any force from the user when cutting; it should cut under its own weight alone. These knives, both western and traditional Japanese styles, are all made from the finest steels and feature solid or laminated wooden handles.

Madde in Japan. Not rust proof.

Age Restricted Product - It is illegal for anyone under the age of 18 to purchase and take delivery of this product. By placing an order for this product and ticking the terms and conditions at checkout, you confirm that you are 18 years of age or over.
Used for cutting, preparing and filleting raw fish and meat, this gyuto features a blade made up of 32 layers of steel and has a double bevelled cutting edge for both left and right handed use. Made using the very best traditional methods of the Samurai sword makers, this range of kitchen knives are certain to impress even the most discerning cook or chef.

The master blacksmith who hand forged the blades comes from a traditional blacksmithing family and was apprenticed to a master knife maker in Takefu at the age of 14. Many years later he is now a highly respected knife maker in his own right and his skill is evident in the fine blades he produces. The blades on these knives have a blue paper steel core with layers of low alloy steel forge welded over the top. Blue paper steel is a carbon steel with added tungsten and chromium. Not a hard as the white paper steel, blue paper steel is tougher and will withstand heavy everyday use.

These knives will sharpen to a razor like edge, cutting effortlessly through whatever foodstuff you are preparing. Forge welded over the top of this core are layers of a softer, tougher low alloy steel that protect the core and cutting edge in use. This range of knives features both single and double bevel edge blades. Where the blade is single bevelled, the core has 16 layers of low alloy steel on the side of the bevel and is exposed at the back. For double bevelled knives, both sides of the core has 16 layers of steel making 32 layers in total. These layered blades feature the stunning suminagashi patterning characteristic of Japanese kitchen knives. Forged with integral tangs that are seated deeply within the magnolia wood handles, the blades are strong and hardwearing. Buffalo horn ferrules give extra support to the blade and handle assembly for even greater strength in use. These professional quality knives demand to be used and, perfect in their form, will tackle any job you ask of them flawlessly. Outstanding knives worthy of any professional's kitchen.

Hand wash only. These knives are not rust proof.

Japanese kitchen knives are some of the finest knives you can buy. The cutting edges are made from much harder steel than European kitchen knives allowing them to take a finer, sharper edge. A sharp knife is far safer to use than a dull one as it does not require any force from the user when cutting; it should cut under its own weight alone. These knives, both western and traditional Japanese styles, are all made from the finest steels and feature solid or laminated wooden handles.

Madde in Japan. Not rust proof.

Age Restricted Product - It is illegal for anyone under the age of 18 to purchase and take delivery of this product. By placing an order for this product and ticking the terms and conditions at checkout, you confirm that you are 18 years of age or over.

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Specifications

Blade Thickness 2.3mm
Brand Rutlands
Country of Origin Japan
Overall Length 270mm
Weight 65g

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Japanese Kitchen Knife - Chefs Hocho - Gyuto Fish & Meat - 150mm

Rutlands
Part No. JP1127
£119.95 inc. vat

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