Hokiyama Gyuto SRS13 Migaki 210mm (8.3") [Oak]
Hokiyama Gyuto SRS13 Migaki 210mm (8.3") is a knife suitable for professional users and home cooks who like low-maintenance knives that offer excellent cutting performance and edge retention, while still being fairly easy to resharpen. It will impress all fans of minimalistic Japanese blades who prefer knives with a focal point on a unique traditional Japanese handle.
BLADE SHAPE:
Gyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish, and vegetables.
STEEL:
SRS13 is a high-tech powder steel developed by Nachi-Fujikoshi, one of Japan's most advanced steel producers. The steel is heat treated to approx. 64 HRC. It's less likely to chip than some other powder steels and is also completely stainless (no patina!).
It is a high-speed powder steel used by only a few knife makers at the moment. SRS13 is fairly easy to sharpen compared to other powder steels. Performance-wise it is very similar to R2 steel. Due to its high chromium content, it is considered stainless or stain-resistant.
C 1.30 % | Cr 13.0 % | W 1.25 % | Mo 2.75 % | V 1.50 % | Mn 0.30 % | Si 0.30 %
LAMINATION:
The blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.
→ Read more on Blade Construction: Lamination.
GEOMETRY:
It has a double bevel (symmetrical) blade (50/50) with a flat v-edge grind. The blade has a distal taper, meaning that the blade becomes increasingly thinner from the heel of the blade towards the tip. This gives it more strength and weight at the handle (meaning we can exert more pressure with the heel) and more precision at the tip, allowing for smooth and precise cuts.
→ Read more on Blade Construction: Geometry.
BLADE FINISH:
The kanji is the only distinguishing element on this otherwise clean, matte polished (also called migaki) blade. Such a blade finish minimizes the damage to food cells when cutting, which keeps the cut ingredients fresh and flavourful for longer, and is suitable for even the most delicate tasks.
HANDLE:
A traditional Japanese handle of octagonal shape, made of oak wood, which is renowned for its hardness, strength, and durability. Without a ferrule, this handle is anything but minimalistic. In an elegant, very glossy gradient, the natural reddish color of the wood slowly darkens from the top toward the bottom of the handle, resembling a flame. The symmetrical handle is suitable for both left- and right-handed users and offers a good grip. The sleek indentation-free surface ensures easy cleanup and maintenance.
BLACKSMITH:
Hokiyama Hamono is a leading smithy in the Kochi Prefecture in Japan. They have recently celebrated their 100th anniversary, as they were founded in 1919. Hokiyama Hamono is known for its quality as it follows the tradition of hand-made blades that have been around for over 800 years. Their blacksmiths retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving to stay ahead in their knowledge and innovation. Even though they make knives using traditional methods, they follow modern technological guidelines in the field of metallurgy, material processing, and innovations in 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 smithy 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.
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Description
Hokiyama Gyuto SRS13 Migaki 210mm (8.3") is a knife suitable for professional users and home cooks who like low-maintenance knives that offer excellent cutting performance and edge retention, while still being fairly easy to resharpen. It will impress all fans of minimalistic Japanese blades who prefer knives with a focal point on a unique traditional Japanese handle.
BLADE SHAPE:
Gyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish, and vegetables.
STEEL:
SRS13 is a high-tech powder steel developed by Nachi-Fujikoshi, one of Japan's most advanced steel producers. The steel is heat treated to approx. 64 HRC. It's less likely to chip than some other powder steels and is also completely stainless (no patina!).
It is a high-speed powder steel used by only a few knife makers at the moment. SRS13 is fairly easy to sharpen compared to other powder steels. Performance-wise it is very similar to R2 steel. Due to its high chromium content, it is considered stainless or stain-resistant.
C 1.30 % | Cr 13.0 % | W 1.25 % | Mo 2.75 % | V 1.50 % | Mn 0.30 % | Si 0.30 %
LAMINATION:
The blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.
→ Read more on Blade Construction: Lamination.
GEOMETRY:
It has a double bevel (symmetrical) blade (50/50) with a flat v-edge grind. The blade has a distal taper, meaning that the blade becomes increasingly thinner from the heel of the blade towards the tip. This gives it more strength and weight at the handle (meaning we can exert more pressure with the heel) and more precision at the tip, allowing for smooth and precise cuts.
→ Read more on Blade Construction: Geometry.
BLADE FINISH:
The kanji is the only distinguishing element on this otherwise clean, matte polished (also called migaki) blade. Such a blade finish minimizes the damage to food cells when cutting, which keeps the cut ingredients fresh and flavourful for longer, and is suitable for even the most delicate tasks.
HANDLE:
A traditional Japanese handle of octagonal shape, made of oak wood, which is renowned for its hardness, strength, and durability. Without a ferrule, this handle is anything but minimalistic. In an elegant, very glossy gradient, the natural reddish color of the wood slowly darkens from the top toward the bottom of the handle, resembling a flame. The symmetrical handle is suitable for both left- and right-handed users and offers a good grip. The sleek indentation-free surface ensures easy cleanup and maintenance.
BLACKSMITH:
Hokiyama Hamono is a leading smithy in the Kochi Prefecture in Japan. They have recently celebrated their 100th anniversary, as they were founded in 1919. Hokiyama Hamono is known for its quality as it follows the tradition of hand-made blades that have been around for over 800 years. Their blacksmiths retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving to stay ahead in their knowledge and innovation. Even though they make knives using traditional methods, they follow modern technological guidelines in the field of metallurgy, material processing, and innovations in 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 smithy 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.
