Kamakura Gyuto (Japanese chef's knife) - 210 mm

Description

The Gyuto is the Japanese version of the classic Western chef's knife. A true all-rounder that allows you to chop, slice and whittle.

Because of the distinctive wide blade, your knuckles do not touch the cutting board when cutting, and the hand with which you hold the material to be cut is protected. The bulge also allows you to wiggle, for example, to finely chop herbs. The pointed blade tip of the Gyuto is good for precise work in tight spaces. Finally, almost any part of the knife can be used for ‘push-cut’ or ‘pull-cut.

Kamakura series

This series is made by Ryujin, Tsubame-Sanjo, Niigata, Japan. The blade has a special geometry, finished by hand with the “Edo sharpening technique” used by only a few craftsmen in Japan. This gives the blade excellent thinness and sharpness, with a straight edge and a long crease (kireha). The thin blade is suitable for both right- and left-handers.

The unique handle has a surface in the Kamakura-bori (鎌倉彫) style, a traditional technique with small cutouts for perfect hand feel. The hollow handle makes the knife lightweight and comfortable, even after long cuts. 

1k6 steel

Japanese 1K6 steel is a type of stainless steel often used in the production of Japanese knives. Being has a good balance between hardness, durability and corrosion resistance, the steel is sharp to sharpen but also low maintenance.

Characteristics of 1K6 steel

1. Hardness: 1K6 steel typically has a hardness of about 58-59 HRC (Rockwell Hardness Scale). This provides a good balance between sharpness retention and wear resistance.
2. Corrosion resistance: Due to its stainless steel nature, 1K6 steel is highly resistant to rust and corrosion, which is important for kitchen use where the knife regularly comes into contact with water and food acids.
3. Sharpness retention: Although not as hard as some other high-end knife steels, 1K6 steel retains its sharpness reasonably well and is easy to resharpen.
4. Sustainability: 1K6 steel is quite tough, which means it is less likely to break or crack under heavy loads. This makes it suitable for everyday use in the kitchen.

Comparison with Other Steels

• Vg-10: This is another popular steel for Japanese knives, which typically has a higher hardness (60-61 HRC) and therefore stays sharp longer, but is also more vulnerable to breaking.
• High Carbon Steel: This type of steel can be sharpened sharper and retains its sharpness longer, but is more susceptible to rust and requires more maintenance.

Overall, 1K6 steel is an excellent choice for those who want a reliable, durable and relatively low-maintenance knife suitable for everyday use in the kitchen.

Maintenance

Store the knife neatly e.g. in a knife block or magnetic board. Keep the knife sharp with a sharpening steel (regularly) or whetstone (when necessary).

Clean the knife with warm water and a little soap. Especially after cutting somewhat more acidic products, it is important to clean the knife immediately. A Japanese knife absolutely cannot go into the dishwasher; both blade and handle are irrevocably damaged.