Chef's Knife (Gyuto) - Migaki Aogami Super (Carbon Steel) - 8 1/4 in. (210mm)
Product Description for Chef's Knife (Gyuto) - Migaki Aogami Super (Carbon Steel) - 8 1/4 in. (210mm)
Maker: Akifusa (Aogami Super) Wa Handle (click to see more by this maker)
Item num: 97274
Blade length: 9.00 in.
Cutting edge length: 8.50 in.
Total length: 14.50 in.
Blade height (at heel): 1.85 in.
Blade thickness (near bolster): 0.09 in.
Blade thickness (at midpoint): 0.07 in.
Blade thickness (near tip): 0.03 in.
Item weight: 5.00 oz.
Shipment weight: 9.8 oz.
Blade: Aogami Super carbon steel core (64 Hrc) forged between stainless steel, migaki (satin finished)
Handle: Macassar ebony
Description: This is the place to start your carbon steel knife collection: the Akifusa Aogami Super Gyuto. The gyuto is the essential kitchen knife. It's used for all the same purposes as a chef's knife—all-around food preparation, but the gyuto has less curve than a Western chef's knife, which means it contacts the cutting board along more of its length, so more food is cut per slice. The Akifusa Gyuto has a gentle roll off the tip compared to the large roll of a Western style knife, so it needs to be lifted less, making cutting more efficient. Once you try the Akifusa Gyuto, you'll wonder what you ever did without it.
This Akifusa line features a premium Super Blue (aogami super) carbon steel core. This is surrounded by protective soft layers of stainless steel. There is probably no finer combination of durability and "sharpenability" than Aogami Super steel. The fine grain particulates in this steel allow a beautifully fine edge to be attained, which will then be extremely durable for a long time. The combination of a high performance carbon steel core and stainless sides also provides easier care. It is hardened to Hrc 64 for superior edge retention. This gives the blade an exceedingly tough, long lasting and chip resistant edge that is relatively easy to sharpen. While it is much easier to care for this knife than a full carbon steel knife, it still must be hand washed and dried to avoid rusting the core. We recommend using camellia oil to avoid rust. The blade is distal tapered for optimal balance and has an extremely thin, keen edge for superior cutting.
The 'D' shape handle fits comfortably and securely in the hand and is traditional used by a right-handed user, though many lefties find it equally comfortable. It is formed from macassar ebony with a pakkawood ferrule. This wood holds up extremely well in the harsh environment of the kitchen. Like other kitchen knives, this knife should not be put in a dishwasher.
Availability: In stock. Usually ships in 1-2 business days