Manufacturer : Haku *Engineered by Nenohi
Style : Gyuto
Length : 240mm (9.4")
Weight : 9.28 oz
Blade Steel Type : High Carbon Inox Steel
Handle material : POM Resin
HRC : 58*
Bevel Angle Ratio : 60/40
Cover : Not included
Nenohi, known for its Nenohi Original and Nenox knives, have worked with us to make an MTC Kitchen exclusive line called Haku. Made out of a single piece of 100% high carbon inox steel, this knife is an ideal choice for professional chefs and culinary students looking to foray into the world of Japanese knives.
Mutual Trading Company has worked with Sawada-san, president of Nenohi Cutlery, to design these knives and we are pleased to offer this knife at such a reasonable price. With many knives that focus on the initial edge, Nenohi thought about how they could create a knife that is durable and can answer the demands of a modern kitchen. A balance must be struck between a very thin, performance-driven blade and a much thicker western-style blade used for heavy chopping tasks. We have struck what we believe is an ideal middle ground with a knife that can perform delicate knife cuts with ease but also stand up to the heavier tasks at hand in a professional environment.
We believe that Haku will perform to your expectations regardless of how or what you are using the knife for. In addition to its affordability, this knife also offers a keen edge out-of-the-box and superb ease of sharpening. We originally had them heat-treated to reach 61 HRC but later reduced to 58 HRC to reach what we felt was a more versatile, easier-to-maintain knife that is more ductile.
The Haku logo was designed by Masako Inkyo, a world-renowned and award-winning calligraphy master, who is the official shodōka (Japanese calligrapher) for Nissan's luxury vehicle division, Infiniti.
The Gyuto (lit. Cow Sword) is an adaptation of the French chef knife profile for the Japanese market. While the name cow sword would imply that this knife is meant only for meat, its versatility is the same a santoku and can be used as a general-purpose knife for any task. Many would consider a gyuto or chef's knife to be the one essential knife for any kitchen with all other knives being secondary. Compared to a German-style chef's knife, a gyuto will have a somewhat flatter profile: this profile lends itself well to push-cutting which is common for Japanese chefs, as opposed to rock-chopping. Gyuto also tends to be thinner at the edge as well as the spine than most European chef's knives and as a result, have less lateral toughness and care should be taken not to torque the blade while cutting to minimize the risk of chipping.