Motokyuuichi Ginsan Gyuto 210 mm
| Blade Length | 210 mm |
| Total Length | 365 mm |
| Steel | Ginsan Stainless |
| Handle | Burnt Chestnut |
| Ferrule | N/A |
| Rockwell | 62 HRC |
| Height Spine to heel | 53 mm |
| Width at Spine | 3.5 mm |
| Weight | 187 grams |
| Bevel | Double (50/50) |
The Blacksmith
Motokyuuichi knives are forged in Shimabara City by 4th and 5th generation smiths from the Maeda Family who took over the shop from the Kyuuichi family around 1895. Shoujirou Maeda focused on forging swords at this time but the business gradually transitioned to agricultural tools, hunting tools and craft knives as was typical at the time. They now focus much of their attention on Kitchen knives and offer affordable knives with great performance. The small team of craftsman lead by Maeda-san complete all of the knife making processes in house and use traditional techniques to complete the work including in hammer forging, sharpening and polishing. As far as we can tell, not much has changed in their shop for many years and stepping into their workspace feels like going back in time, just the way we like it.
The Shape
The Gyuto is the Japanese equivalent to the western style chef’s knife and is without question the most versatile knife shape. It ranges in size from 180 mm (7 inches) to 240 mm (10 inches), making it longer than the Santoku and Bunka. This length makes it adept at handling almost any task you'll come across in the kitchen, from mincing small ingredients to chopping through larger fruits and vegetables. The longer the knife, the more time it will take to grow accustomed to its length, but the more versatile it will be.
- Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
- NO DISHWASHER - the high heat will ruin the wooden handle.
- Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
- Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
| Blade Length | 210 mm |
| Total Length | 365 mm |
| Steel | Ginsan Stainless |
| Handle | Burnt Chestnut |
| Ferrule | N/A |
| Rockwell | 62 HRC |
| Height Spine to heel | 53 mm |
| Width at Spine | 3.5 mm |
| Weight | 187 grams |
| Bevel | Double (50/50) |
The Blacksmith
Motokyuuichi knives are forged in Shimabara City by 4th and 5th generation smiths from the Maeda Family who took over the shop from the Kyuuichi family around 1895. Shoujirou Maeda focused on forging swords at this time but the business gradually transitioned to agricultural tools, hunting tools and craft knives as was typical at the time. They now focus much of their attention on Kitchen knives and offer affordable knives with great performance. The small team of craftsman lead by Maeda-san complete all of the knife making processes in house and use traditional techniques to complete the work including in hammer forging, sharpening and polishing. As far as we can tell, not much has changed in their shop for many years and stepping into their workspace feels like going back in time, just the way we like it.
The Shape
The Gyuto is the Japanese equivalent to the western style chef’s knife and is without question the most versatile knife shape. It ranges in size from 180 mm (7 inches) to 240 mm (10 inches), making it longer than the Santoku and Bunka. This length makes it adept at handling almost any task you'll come across in the kitchen, from mincing small ingredients to chopping through larger fruits and vegetables. The longer the knife, the more time it will take to grow accustomed to its length, but the more versatile it will be.
- Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
- NO DISHWASHER - the high heat will ruin the wooden handle.
- Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
- Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
