The 240mm gyuto (Japan's all-purpose chef knife) is where the Gen line finds its fullest expression. More blade length means longer, more efficient strokes through proteins and larger produce, and the 2mm spine that runs thin throughout the line becomes especially effective at this length - the knife moves through food with almost no resistance across a full cutting stroke. Shizu Hamono builds this from Sanjo City in Niigata Prefecture, where the metalworking tradition runs deep, and the craft standards reflect a culture that takes tools seriously. VG10 stainless core, stainless Damascus cladding, kurouchi (black finish, as-forged surface) finish - the same construction as the rest of the line, scaled to the format that demands the most from it.
This is the most substantial knife in the lineup - heavier and taller than the 210mm, with the presence to handle full-size proteins and high-volume vegetable prep without feeling underpowered. The blade height improves knuckle clearance and provides a wider flat face for bench-scraping work between cuts. VG10 at 60-61 HRC holds up well through daily use and sharpens back readily when needed. The D-shaped pakka wood handle and black pakka ferrule are well-proportioned for the blade length and comfortable in a pinch grip through extended sessions.
Care Instructions: VG10 is low maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a ceramic rod or strop between full sharpenings.Maker: Shizu Hamono
Knife Line: Gen
Location: Sanjo City, Japan
Construction: San Mai, Roll Forged
Edge Steel: VG10 Stainless
Cladding: Stainless Damascus
Finish: Kurouchi (Black Finish)
HRC: 60-61
Edge Grind: Even
Handle: D-Shaped Pakka Wood
Ferrule: Black Pakka Wood
Weight: 6.9 oz (196 g)
Blade Length: 243 mm
Total Length: 382 mm
Spine Thickness at Heel: 2 mm
Blade Height: 51 mm
This is the most substantial knife in the lineup - heavier and taller than the 210mm, with the presence to handle full-size proteins and high-volume vegetable prep without feeling underpowered. The blade height improves knuckle clearance and provides a wider flat face for bench-scraping work between cuts. VG10 at 60-61 HRC holds up well through daily use and sharpens back readily when needed. The D-shaped pakka wood handle and black pakka ferrule are well-proportioned for the blade length and comfortable in a pinch grip through extended sessions.
Care Instructions: VG10 is low maintenance stainless steel. Hand wash and dry after use - no dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a ceramic rod or strop between full sharpenings.
