Chef's Knife (Gyuto) - 9-1/2 in. (240mm) - Aogami Super Carbon Damascus - Kurouchi

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

Maker: Hatsukokoro - Shinkiro (click to see more by this maker)
Price: $509.00 Saving: $196.00
Item num: 107703
Blade length: 10.50 in.
Cutting edge length: 10.10 in.
Total length: 15.90 in.
Blade height (at heel): 1.91 in.
Blade thickness (near bolster): 0.18 in.
Blade thickness (at midpoint): 0.09 in.
Blade thickness (near tip): 0.03 in.
Item weight: 7.60 oz.
Shipment weight: 14 oz.
Blade: Aogami Super carbon steel (blue super) surrounded by carbon steel suminagashi (damascus) - Hrc 62-63
Bolster: Buffalo horn
Handle: Octagonal walnut
Description: Longer than the santoku, the gyuto is the essential kitchen knife and is used for all-around food preparation. 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 and it needs to be lifted less, making cutting more efficient. The arc of the blade edge is perfect for a rocking chop. The slim profile keeps the weight low and the balance just right. Whether slicing, chopping, or dicing, this nimble chef's knife is a perfect choice.
The aogami super carbon steel core (hagane) is surrounded by damascus forged from layers of mild steel. The top features a kurouchi forge finish. Aogami Super is a highly sought after steel. The addition of tungsten and chromium gives aogami slight oxidization and wear resistance. At 62-63 Hrc, aogami super is famous for its keen, long lasting edge. Because both the core and surrounding layers are reactive, we recommend using camellia oil to avoid rust. Simply wash and dry the knife, then spray with just a little camellia oil. After lightly wiping it off, the micro-thin layer of oil helps protect the carbon steel. The ambidextrous shinogi grind provides effortless food release while chopping, or slicing. The distal tapered blade (beginning with a thick spine where the blade comes out of the handle and becoming progressively thinner as it approaches the detail-oriented tip.
The octagonal "Wa" style handle is ambidextrous. Natural walnut wood is combined with a buffalo horn ferrule. Like other kitchen knives, this knife should not be put in a dishwasher.
Shinkiro Aogami Super Kurouchi chef's knives by Hatsukokoro are a great choice for the cook who is looking for a world class carbon steel knife that is as high performance as a knife can get. Hand forged and ground by blacksmith Takahiro Nihei, a very talented blacksmith who spent some of his formative years training at Yoshikane Hamono in Sanjo. The influence of working in Yoshikane's workshop is clear in the robust style and pronounced distal taper. The thin grind ensures effortless chopping and slicing.


Availability: In stock. Usually ships in 1-2 business days