Talented forge-smith Master Yamamoto, of Takefu City, recently finished these unique Kurouchi (“Black-forged”) finished Aogami Super Knives. The blade core is made from Japan’s premium high carbon steel, Hitachi Aogami Super (“Blue Super Steel”) (HRc. 64), is sandwiched between two layers of corrosion-resistant, soft stainless steel – a steel that is not often combined with a Kurouchi finish. Because Aogami Super is somewhat corrosion-resistant, these knives should not require a lot of maintenance. However, please note that the exposed blade core can discolor or rust if it is exposed to acid, salt or water for a long time.
Each knife is fitted with a comfortable octagonal Walnut-Wood handle, which has a Black Pakkawood ferrule that nicely complements the black Kurouchi blade.
Now you can enjoy a knife that has not only a powerful traditional-style Kurouchi finish, but also an Aogami Super blade that offers outstanding cutting performance and edge holding!
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.
Knife Model: Fu-Rin-Ka-Zan Aogami Super Kurouchi Series Wa Gyuto
Blade Material: Aogami Super with Stainless Steel Cladding
Rockwell Hardness (HRc): 64
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagonal Walnut-Wood Handle with Black Pakkawood Ferrule
Saya Included: No.
Wa Gyuto 240mm (9.4")
Cutting edge length: 245mm
Total Length: 400mm
Blade Thickness: 5mm
Blade Width: 51mm
Handle Length: 138mm
Total Weight: 229g
This knife comes with 50/50 double bevel edge geometry for both right-handed and left-handed use.
Please Note: In general, Japanese Kitchen Knives are designed for right hand use and their blades have a relatively strong convex grind on the right-hand side and relatively weak convex grind (almost straight) on the left-hand side. However, double bevel edge knives with a 50/50 grind can be used by both right-handed and left-handed people without any problems.
We believe that Japanese knives have the best quality and cutting performance in the world, and we hope that you will enjoy the fine craftsmanship and sharp edge of your new knife. With proper care, your new Japanese knife will be your faithful cooking partner for many years to come.
The Carbon Steel blade core of this kitchen knife can discolor or rust easily. Consequently, extra care and attention are required to prevent it from rusting.
- Please do not put the knife in a dishwashing machine for cleaning.
- Please do not leave the knife in water or wet conditions for a long time.
- After use, please hand wash the blade, bolster and handle thoroughly. After washing, wipe the knife clean and dry with a soft cloth, then apply Tsubaki (Camellia) oil to the blade before storing it in a dry place.
- This knife is extremely sharp! Please use extreme care when handling and storing it.
- Unlike German-made knives, Japanese knife blades are ground to a thin cutting edge for improved cutting performance and easier re-sharpening. Please protect the blade edge from hitting hard materials, or it might chip or crack.
- Please do not use the knife to cut frozen foods, bone, or any hard shell foods such as lobster or crab.
- When your knife eventually becomes dull, we recommend using Japanese whetstones to re-sharpen it.