The 180mm gyuto (Japan's all-purpose chef knife) is a format that rewards the right construction. Short enough to stay precise and maneuverable, long enough to handle most proteins and vegetable prep without repositioning, it is the format many professional cooks reach for first in a tighter kitchen environment. Shizu Hamono builds the Gen line in Sanjo City, Niigata Prefecture, with VG10 stainless at the core, stainless Damascus cladding, and a kurouchi (black finish, as-forged surface) finish that gives the blade a visual character well beyond what a plain polished stainless knife can offer. The low-maintenance stainless construction combined with the dark, handmade aesthetic makes this a practical choice for cooks who want both.
With a blade length of just over 180mm and a 2mm spine, this is a lean, fast knife - light in the hand and thin enough to move through produce with minimal resistance. VG10 holds a good working edge through regular kitchen use and responds well to a quality ceramic rod between sharpenings. The D-shaped pakka wood handle and black pakka ferrule complete the package cleanly. This is a no-fuss daily knife from a manufacturer that clearly understands what a working gyuto needs to do.
Care Instructions: VG10 is low-maintenance stainless steel. Hand wash and dry after use - do not put it in the 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: 5.0 oz (142 g)
Blade Length: 183 mm
Total Length: 323 mm
Spine Thickness at Base: 2 mm
Blade Height: 39 mm
With a blade length of just over 180mm and a 2mm spine, this is a lean, fast knife - light in the hand and thin enough to move through produce with minimal resistance. VG10 holds a good working edge through regular kitchen use and responds well to a quality ceramic rod between sharpenings. The D-shaped pakka wood handle and black pakka ferrule complete the package cleanly. This is a no-fuss daily knife from a manufacturer that clearly understands what a working gyuto needs to do.
Care Instructions: VG10 is low-maintenance stainless steel. Hand wash and dry after use - do not put it in the dishwasher. Sharpen on quality water stones when the edge needs attention and maintain with a ceramic rod or strop between full sharpenings.
