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Gihei knives are made in Sanjo City by Atsushi Hosokawa and his son.
Gihei was established in 1928 specializing in the production of nakiri-type (three-laminate knives) kitchen knives—either as santoku, kakugata or kengata (also gyuto or gyutu). These knives were manufactured in the traditional way, and Gihei built a very a good reputation based on these principles.
Current owner Atsushi Hosokawa, together with his son, has made his goal to preserve the outstanding characteristics of Japanese knives, like high sharpness, hardness, and ease of sharpening, but to work on some of the admitted disadvantages, such as the relatively brittle edge and susceptibility to rust. The Blue #2 line of knives featured here are a result of that endeavor. The blade has excellent grinds. Heat treatment of the blue #2 steel is really well executed, resulting in a HRC of 62-63. Edge retention and ease of sharpening are very much a feature of these blades. The stainless cladding has a very nice nashiji finish which adds to the strength and overall stability of the knife. They are also easy to maintain.
This is a well-proportioned knife with a generous height and lovely profile. The oak octagonal handle with buffalo horn ferrule are finished to a high standard and complement the beautiful nashiji cladding perfectly. We do not have a saya that fits this knife.Maker: Hosokawa-san
Brand: Gihei
Edge Steel: Blue #2 Carbon Steel
Cladding: SUS 405 Stainless Steel
HRC: 62-63
Edge Grind: 50/50
Weight: 8.6 ounces
Blade Length: 239 mm
Spine Thickness at Base: 3.7 mm
Blade Height: 52.1 mm
Handle: Oak Octagonal
Ferrule: Buffalo Horn
Gihei was established in 1928 specializing in the production of nakiri-type (three-laminate knives) kitchen knives—either as santoku, kakugata or kengata (also gyuto or gyutu). These knives were manufactured in the traditional way, and Gihei built a very a good reputation based on these principles.
Current owner Atsushi Hosokawa, together with his son, has made his goal to preserve the outstanding characteristics of Japanese knives, like high sharpness, hardness, and ease of sharpening, but to work on some of the admitted disadvantages, such as the relatively brittle edge and susceptibility to rust. The Blue #2 line of knives featured here are a result of that endeavor. The blade has excellent grinds. Heat treatment of the blue #2 steel is really well executed, resulting in a HRC of 62-63. Edge retention and ease of sharpening are very much a feature of these blades. The stainless cladding has a very nice nashiji finish which adds to the strength and overall stability of the knife. They are also easy to maintain.
This is a well-proportioned knife with a generous height and lovely profile. The oak octagonal handle with buffalo horn ferrule are finished to a high standard and complement the beautiful nashiji cladding perfectly. We do not have a saya that fits this knife.
Product Reviews
Great work horse of a knife, October 31, 2018Posted By: Ron Hults
Have had this knife for over a year. Time to review it.
It’s a great knife with a good heft to it. The heat treatment of blue 2 is outstanding. It take a wicked edge and keeps it for a long time.
As a home cook not pro it does everything I ask it to do. It seams like the more you push it the better it performs.
My only down side is I wish I had gotten the 210 as this thing is big.
Have had this knife for over a year. Time to review it.
It’s a great knife with a good heft to it. The heat treatment of blue 2 is outstanding. It take a wicked edge and keeps it for a long time.
As a home cook not pro it does everything I ask it to do. It seams like the more you push it the better it performs.
My only down side is I wish I had gotten the 210 as this thing is big.
The workhorse, May 22, 2017Posted By: Flavio - verified customer
CHKTGO Rock's!!!i recive my order in 5 days,i'm so far from Michigan,so,they works really good,i'm in italy👍👍👍 the knife is something beautifull,out of box was really sharp,love the pear skin blade,now is my workhorse knife in the kitchen set
CHKTGO Rock's!!!i recive my order in 5 days,i'm so far from Michigan,so,they works really good,i'm in italy👍👍👍 the knife is something beautifull,out of box was really sharp,love the pear skin blade,now is my workhorse knife in the kitchen set
Amazing knife , April 23, 2017 My new workhorse, April 4, 2017
Good but one flaw , November 3, 2016 Serious knife for the zombie apocalypse , October 29, 2016Posted By: Jk - verified customer
Just got my Gihei B#2 240mm gyuto. It came toothy but moderately sharp. I took it through my usual shapton glass stones progression. WOW! I am very very impressed. The knife took to the stones like a race horse eager to gallop. It was very easy to run through the 6 stones and strop and it got progressively and noticeably sharper. This knife has the heft and brawn of a meaty, solid heavy weight fighter but the balance, distal taper, fine tip, superb grind and laser like edge makes it move like a trim and lean middle weight. The edge this knife takes is scary sharp but combine that with the power of a solid punch of the heft and back 40% of the blade that nice and flat....this is a chop, push cut machine from Valhalla.
Just got my Gihei B#2 240mm gyuto. It came toothy but moderately sharp. I took it through my usual shapton glass stones progression. WOW! I am very very impressed. The knife took to the stones like a race horse eager to gallop. It was very easy to run through the 6 stones and strop and it got progressively and noticeably sharper. This knife has the heft and brawn of a meaty, solid heavy weight fighter but the balance, distal taper, fine tip, superb grind and laser like edge makes it move like a trim and lean middle weight. The edge this knife takes is scary sharp but combine that with the power of a solid punch of the heft and back 40% of the blade that nice and flat....this is a chop, push cut machine from Valhalla.
Voluptuous anomaly, August 21, 2016Posted By: Jsgillis86 - verified customer
Arrogantly, I provide a quote from a recent recommendation.."Think beefy brilliance, enormous heft that disappears via the balance point, well executed distal taper and a drool-worthy rendition of blue steel. There is so much wabi-sabi, handmade character in that knife it's not even funny, but she performs like a God-tier acrobat on steroids. My only caveat is that if hefty knives don't suit your fancy, she ain't gonna be your style."'nuff said.Hell of a knife. Dollar for dollar, one of my better purchases.
Arrogantly, I provide a quote from a recent recommendation.."Think beefy brilliance, enormous heft that disappears via the balance point, well executed distal taper and a drool-worthy rendition of blue steel. There is so much wabi-sabi, handmade character in that knife it's not even funny, but she performs like a God-tier acrobat on steroids. My only caveat is that if hefty knives don't suit your fancy, she ain't gonna be your style."'nuff said.Hell of a knife. Dollar for dollar, one of my better purchases.
Unmatched geometery, August 2, 2016Posted By: Peter Adams - verified customer
I have been staging for a master Japanese chef and as i am a 270mm user in western kitchens he recommended that i go for a tall 240 -250mm guyto for his kitchen .....He has a zdp version of this blade and was aw struck at mine when it arrived.... first this blade is beautiful to look at the oak handle is flawless and unique not many are made with this wood...the core steel blue # 2 has performed brilliantly i usually go AS with a 64 HRC...but this is very close and to be honest i cant tell to much difference in performance just a little easier to sharpen....The blade is 4mm wide at the choil but tampers very fast about an inch after the its 2.1 and then has the best distill taper of all my knive .9mm and 1.5 inches from the tip ...agin the grinds and wide bevels of this blade shock me i have others more costly that dont match this..it got a great profile 1/2 the blade is flat but has an aggressive belly the rest of the way to the tip no problems digging the tip for me ....this said the balance is very blade heavy ...i added a copper balance i ground in to an octagon plate at the end of the handle about 209 grams and the blade floats in my hand know...great great hand made knife for a very comfortable price....
I have been staging for a master Japanese chef and as i am a 270mm user in western kitchens he recommended that i go for a tall 240 -250mm guyto for his kitchen .....He has a zdp version of this blade and was aw struck at mine when it arrived.... first this blade is beautiful to look at the oak handle is flawless and unique not many are made with this wood...the core steel blue # 2 has performed brilliantly i usually go AS with a 64 HRC...but this is very close and to be honest i cant tell to much difference in performance just a little easier to sharpen....The blade is 4mm wide at the choil but tampers very fast about an inch after the its 2.1 and then has the best distill taper of all my knive .9mm and 1.5 inches from the tip ...agin the grinds and wide bevels of this blade shock me i have others more costly that dont match this..it got a great profile 1/2 the blade is flat but has an aggressive belly the rest of the way to the tip no problems digging the tip for me ....this said the balance is very blade heavy ...i added a copper balance i ground in to an octagon plate at the end of the handle about 209 grams and the blade floats in my hand know...great great hand made knife for a very comfortable price....
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