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.
flawless. the quality a true chef deserves.
Easy to achieve hair cut test. Reasonable price. Long lasting sharpness. Good buy!!!
This is my first knife purchase and I have to say I’m super impressed with the quality! The knife came sharpened and ready to use. I never used a 240mm before but I got used to it very quickly. I’d definitely recommend purchasing it if you’re on the fence about it!
I ordered the 180mm. Delivery was quick, the order was packaged well and arrived safely. - Cutting ability: The knife itself performs amazingly well. Razor sharp out of the box. I've tested it on very ripe tomatoes and can cut paper thin slices with it. The blade is fairly thick at the tang, but the taper enables it to perform really well. It does not "split" the carrots but slices them through cleanly, even when cut on the heel. The shape is very versatile and allows for a variety of techniques. - Ergonomics: The blade has a fair amount of weight, which I quite enjoy. It feels substantial in the hand and very well balanced for my pinch grip. The handle is just the right size for the knife. It "sizes big" for a 180mm, with a slightly longer cutting edge (I measured 187mm on mine). So it feels a bit bigger than a 180mm, especially with the added weight of the thick blade. - Fit and finish: Amazing. I could say "for this price point" but a actually, it's great full stop. Some much more expensive knives in my drawer do not show this much attention to detail. The Kurouchi finish looks great, the spine is nicely rounded and polished and so is the choil. As a result, it's really comfortable to use with a variety of different techniques. The handle has this understated, simple elegance that works well with the dark, somewhat raw look of the Kurouchi blade. - Durability: I've now been chopping and cutting high volumes of vegetables and meat with it for over a week, and it shows no signs of getting dull. It's a bit early to judge edge retention though... The blade core does tend to discolour fairly quickly if oil is not applied to it after use. But keep in mind I do not shy away fom using this knife on acidic / corrosive foods such as tomatoes, onions, lemons... I'm considering adding the 210mm version to my collection now...
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.