This gyuto was used and returned to us. We have applied our finish sharpening service to the gyuto and are now offering it for sale at a discount.
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 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 is finished to a high standard and complements 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 oz (244 g)
Blade Length: 239 mm
Total Length: 408 mm
Spine Thickness at Base: 4 mm
Blade Height: 52 mm
Handle: Oak Octagonal
Ferrule: Buffalo Horn
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 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 is finished to a high standard and complements the beautiful nashiji cladding perfectly.
We do not have a saya that fits this knife.
