Shizu Hamono GEN Gyuto 240mm

Regular price 22,900.00 RSD
Sale price 22,900.00 RSD Regular price
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GEN(玄) means black and expert in Japanese.
It is very difficult to achieve a natural black Kurouchi finish on a stainless steel knife like the one here.

The Gyuto Japanese knife shape is equivalent to the Chef knife in French cuisine. It is considered one of the most universal types of knives, and is used for all jobs in the kitchen. It is particularly suitable for cutting boneless meat and fish. The 240mm long blade is suitable for larger users who are used to working with larger knives.

The blade of this knife is made of VG10 steel, which is known for its exceptional wear resistance, hardness of 61HRC and excellent sharpness retention. This knife has three aesthetic elements: 33 layers of Damascus steel, Tsuchime hammer marks and a Kurouchi black finish that makes it among the most desirable in the world.

The traditional D-shaped handle is made of stabilized chestnut wood with a very reliable steel insert that permanently fixes the blade and prevents water from entering the handle. Also, in the style of traditional katana swords, there is a bamboo pin on the handle that additionally strengthens the whole knife.

GEN knives from the Shizu Hamono forge are some of the most popular in the world! If we can say that a knife has everything, then it is the Gyuto from the GEN series.

Specifications

Manufacturer: Shizu Hamono
Blade Type: Gyuto
Blade length: 240mm
Total length: 380mm
Knife weight: 192
Blade type: Double bevel
Back thickness: 2 mm
Steel: VG10
Hardness HRC: 61±1

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.
The best way to sharpen Japanese knives is by hand on a stone. Check out our range of sharpening stones.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher
- Cutting frozen foods
-Cutting extremely hard foods such as bones, parmesan rinds, rinds...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".

  • Fast delivery from 1 to 3 days on the territory of Serbia.

  • You can always sharpen your knives with us.

  • Free gift wrapping.

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How to choose the first knife?

If you are buying your first Japanese knife, the advice is to choose a multifunctional blade shape that will cover the widest range of your needs in the kitchen. This includes Gyuto, Santoku and Bunka. The rule is that bigger people need bigger knives and vice versa.

Japanese knife as a gift

Although in the culture of the Far East it is not recommended to give a blade as a gift because of the connection with cutting off good relations, they also could not resist the perfection of such a gift, so they devised a "trick" that allows them to gift knives without problems. Just ask for one coin from the person receiving the gift and in the eyes of strict superstition spirits it will be a fair exchange. Now no joke, a knife is a gift that unlike other transient things will be remembered forever because it will serve forever.

Everything you need to know about maintenance

  • Oštrenje japanskih noževa

    Sharpening Japanese knives

  • Briga i skladištenje

    Care and storage

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