Shimotsukuni Kogetsu White #1 All Steel Honyaki Gyuto
Description
Shimotsukuni Kogetsu from Goko Hamono is one of the series, and this particular grade utilizes Shirogami No.1 steel. Its most notable feature is the "四天王シリーズ (総手造最上別誂白一全鋼本燒包丁)," meaning "Fully Handmade Top-Quality White No.1 All-Steel Honyaki Gyuto." (The dimensions of the product shown in the photo are 240mm.)
Additionally, it features the characteristic "本刃付 (蛤刃)" (Hamaguriburedo). The blade is formed in a full tang, with double-sided bolster cladding, creating the most robust Western-style Gyuto.
Combining all these factors, the artisans at Goko Hamono have crafted practical knives known for their exceptional cutting ability, toughness, durability, and high sharpness.
The Gyuto, originating from Europe and introduced to Japan, is a versatile Western-style tool. Due to its double-beveled blade, it is not only a favorite among Western chefs but also well-suited for use as a multipurpose knife in Japanese cuisine.
Ideal for cutting meat, it can also be used for slicing vegetables, preparing fish, and even assisting in making sashimi. For home use, a Gyuto with a blade length of 16cm to 21cm is the most suitable choice.
Typically, the recommended length for a Gyuto used by Western chefs is 24cm. For Japanese cuisine professionals, it is recommended to use a Gyuto with a length of 27cm or more, preferably not less than 24cm.
A Gyuto with a blade length exceeding 27cm can effortlessly slice through an entire piece of beef to produce a steak in one stroke, and a 30cm Gyuto is also suitable for handling large fish.
