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.
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 Red-Sandalwood Handle with Black Pakkawood Ferrule
Saya Included: No.
Wa Gyuto 180mm (7")
Cutting edge length: 185mm
Total Length: 325mm
Blade Thickness: 4.5mm
Blade Width: 45mm
Handle Length: 128mm
Total Weight: 162g
Wa Gyuto 210mm (8.2")
Cutting edge length: 205mm
Total Length: 357mm
Blade Thickness: 4.5mm
Blade Width: 45mm
Handle Length: 140mm
Total Weight: 160g
Wa Gyuto 240mm (9.4")
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.
One of the best knifes I own, glad I picked it up! Rust is also not an issue if you keep in mind to wipe it after use and regularly apply oil to it.
With its kurouchi finish the knife looks like a faithful representative of traditional Japanese culture. The performance of the steel with which it was built are amazing! The oagami super core is a Steel with outstanding performance... I highly recommend you buy it you will not regret.
This this is an amazing piece of art, extremely sharp, light and easy to use. Plus it does look amazing. I recommend to dry it after every use as it could light rust. This is my 4th knife from Japanesechefsknifes and i can only recommend them, they are really quick and the knifes are always good protected.
I’ve used this knife for a year and it’s still nice and sharp. Make sure you give it a wash and dry it throughly after each use ;-)
The knife is beautifully made and that’s very clear when you use it. I have used many knives but this is my first carbon steel knife. I’m very glad I decided to try a carbon steel knife, not only is the edge retention amazing, lasting longer the any other knife I’ve ever owned, but also the edge sharpness is second to none. The delivery of the item was quick and efficient. I shall be returning when I next need a knife.