In the year 2006, we had the chance to meet Mr. Itou and see his impressive Custom Kitchen Knife Collections. We will never forget this moment, it was our first time meeting Mr. Itou and our first time seeing his impressive, unique custom knives. Not long after that meeting, we started to introduce his fine custom knives to our customers.
Since then, his knives have attracted many customers and they have been praised for their outstanding cutting performance and edge retention.
Mr. Itou uses R-2 Powdered High Speed Tool Steel for the cutting edge of his knives (HRc. 62) and he creates his own Damascus steel, which has an incredibly beautiful and powerful appearance.
Mr. Itou’s original design concept for this knife was to make an especially beautiful and unique Custom Combination Handle (Turquoise, White Color Camel Bone, Ironwood). And it has been custom inlaid by Mr. Itou with a handcrafted Circle of beautiful Abalone. As the Full-Moon shines in the Winter Evenings, Mr. Itou’s “Luna Series” knives and their Custom Inlaid Handles will be especially distinctive and magical.
Each one of Mr. Itou’s knives is a unique ‘one-off’, or ‘one-of-a-kind’ knife, that is 100% custom handmade and hammer forged.
The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.
Specification
Knife Model: Mr. Itou “Luna Series” R-2 Custom Damascus Gyuto 185mm
Blade Material: R-2 Damascus
Rockwell Hardness (HRc): 62
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Custom Combination Handle (Turquoise, White Color Camel Bone, Ironwood) with Nickel Silver Bolster
Saya Included: No.
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Gyuto 185mm (7.2″)
Total Length: 297mm Blade Thickness: 2.2mm Total Weight: 205g |
About Left Handed Version
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
Instructions & Maintenance
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and its sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.
Important
This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for a long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in a dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
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