Hokiyama Gyuto Knife // Ginskanko Yo

The Hokiyama Gyuto Ginsanko Yo is a multi-purpose Japanese kitchen knife, suitable for use at home, as well as in a professional kitchen. A Gyuto, or Chef's knife, is a versatile kitchen knife that will shine with all kinds of chopping, slicing and rocking motions on the kitchen board.

The unique and beautiful hammer dents were left unpolished on the top part of the blade. At the bottom of the blade is a very pronounced, curvy line that goes along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel. This sandwich design with a harder core steel and softer outer steels is called san-mai clad. The heart of this gyuto is made of Hitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 63 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.

Hokiyama blacksmiths fitted a western-style (Yo) handle. The handle is simple and ergonomic, without any bolster and is made of laminated pakka wood. It will fit in the hands of both left- and right-handed users.

Hokiyama Hamono is a leading smithery in Kochi Prefecture in Japan who recently celebrated their 100-year anniversary. Hokiyama Hamono is known for their quality, handcrafting blades in accordance to traditional methods that have been around over 800 years. They retain the handiwork and traditional craftsmanship passed down from generation to generation while incorporating modern technological guidelines in the field of metallurgy, material processing, and the production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).

Each knife in the smithery goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.