Premium Gihei Nashiji Blue #2 Gyuto 210mm Japanese Chef Knife - High Carbon Steel Blade for Professional Cooking & Sushi Preparation

Gihei Hamono is located in Sanjo, Niigata and is run by Atsushi and Takashi Hosokawa. Gihei hamono not only works in traditional Hitachi steels but also works with newer  high performance steels such as HAP40 and SLD tool steels. Gihei are always praised for their excellent heat treatment and ability to hold and edge. 50/50 ground with exposed wide bevel, thin at the edge but low enough grind to provide very nice food release.

This series is hand forged from Aogami #2 steel and cladded in stainless. Thicker style spine with nice forged distal taper and ground thin at the edge. Handle is magnolia octagonal with horn ferrule.

Edge length: 214mm

Height at heel: 49mm

Weight: 170g