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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 Red-Sandalwood 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.
I have been using this almost daily for about a year now and still love it and recommend it highly. I am not a professional, but fairly passionate and skilled amateur.
I’m happy owner of this amazing knife. Very sharp, well balanced. Perfect for veges,fruit and meat. I would recommend this great piece of work for everyone to stunning cutting experience.
Beautiful, razor sharp, holds edge retention. No issues
This knife is really well made. Super sharp and everything I was looking for. Would definitely recommend it to a friend.
flawless. the quality a true chef deserves.
