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The “Aogami Super Black Forged Knife” has a blade core of Aogami Super that is sandwiched between two layers of corrosion-resistant soft stainless steel. The laminated blade is decorated with a Tsuchime (“Hammered pattern”) texture and a traditional Japanese Kurouchi (“Literally, “Black-forged”) finish that ads a touch of rustic style. This knife is available with Ironwood’ handle scales that have a rich warm color and dramatic figuring.
The handle is carefully contoured by hand to ensure that it can be gripped comfortably and are fitted with a stainless steel bolster for improved durability and blade balance.
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: Takeshi Saji Aogami Super Kuriuchi Series Gyuto
Blade Material: Aogami Super Clad
Rockwell Hardness (HRc): 63 to 64
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Ironwood Handle with Stainless Steel Bolster
Saya Included: No.
Gyuto 180mm (7") Cutting edge length: 185mm Total Length: 300mm Blade Thickness: 2.4mm Blade Width: 40mm Handle Length: 110mm Total Weight: 168g |
Gyuto 210mm (8.2") Cutting edge length: 215mm Total Length: 340mm Blade Thickness: 2.6mm Blade Width: 45mm Handle Length: 120mm Total Weight: 232g |
Gyuto 240mm (9.4") Cutting edge length: 250mm Total Length: 370mm Blade Thickness: 2.6mm Blade Width: 51mm Handle Length: 120mm Total Weight: 270g |
Gyuto 270mm (10.6") Cutting edge length: 275mm Total Length: 410mm Blade Thickness: 2.8mm Blade Width: 51mm Handle Length: 128mm Total Weight: 326g |
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
Important
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
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I have 5 Takeshi Saji knives with Ironwood handles: Rainbow blue 240 Gyuto, Rainbow blue 180 Bunka, 180 R2 Nakiri, 220mm R2 Cleaver, and this AS 210 Gyuto. This AS 210 is my favorite one among the 5 that I owned. This knife felt more balanced and maybe a little lighter than my 180 Rainbow blue Bunka. The mammered patterns, and black KU finished looked great especially with the Ironwood color. I wished I have bought the Bunka and Nakiri in this Aogami Super series, but there is always room for 1 or 2 more. Thank you JCK for your wonderful service and top quality products.
Very sharp Gyuto and lies perfectly in your hands. I would definitely recommend this knife.
Very sharp and felt great in my hand!
Purchasing this knife was trouble free. It made it to Alberta, Canada very fast and in perfect condition. The knife is amazing and is what is provided in the description, it is my sharpest knife out of the box!! Fit and finish amazing. Japanese Chefs Knife have fair prices and I would not hesitate buying another knife from them, I am waiting until they have the 150mm Petty in stock and will place an order. Thanks for your great service.
Razor sharp blade and comfortable handle for the Chef who use knife for a long time. Also, delivery was super fast