Chef's Knife (Gyuto) - Migaki Aogami (Carbon Steel) - 9-1/2 in. (240mm)

Product Description for Chef's Knife (Gyuto) - Migaki Aogami (Carbon Steel) - 9-1/2 in. (240mm)

Maker: Shinichi Watanabe (Watanbe Cutlery Works) (click to see more by this maker)
Item num: 101248
Blade length: 10.00 in.
Cutting edge length: 9.60 in.
Total length: 15.90 in.
Blade height (at heel): 2.18 in.
Blade thickness (near bolster): 0.17 in.
Blade thickness (at midpoint): 0.07 in.
Blade thickness (near tip): 0.04 in.
Item weight: 7.60 oz.
Shipment weight: 13.0 oz.
Blade: Aogami 2 carbon steel core (63 Hrc) forged between stainless steel, migaki (satin finished)
Bolster: Buffalo horn
Handle: Ho wood
Description: This chef's knife was hand built by Shinichi Watanbe. This is the place to start your carbon steel knife collection: the Gyuto. The gyuto is the essential kitchen knife. It's used for all the same purposes as a chef's knifeā€”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 Watanabe 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 Watanabe Gyuto, you'll wonder what you ever did without it.
Shinichi is the sixth bladesmith in the line of Watanabe blade smiths in Sanjo-city Niigata-prefecture Japan. His family has been bladesmiths since his great, great, great, grandfather. They have been bladesmiths from generation to generation since at least 1897.
This chef's knife features a premium Blue (aogami 2) carbon steel core. This is surrounded by protective soft layers of stainless steel. The combination of a high performance carbon steel core and stainless sides also provides easier care. 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. It is hardened to Hrc 63 for superior edge retention. This gives the blade an exceedingly tough, long lasting and chip resistant edge that is relatively easy to sharpen. The sides feature a satin finish. 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 ho wood with a buffalo horn 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.


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