Premium Chef's Knife (Gyuto) 210mm, Aogami Steel Kurouchi Double Bevel, Walnut Handle

The traditional forging style employed by the second-generation blacksmith has resulted in a remarkable knife. Aogami Steel no.2, a superior steel for professional knives, endows this blade with exceptional sharpness and longevity. While the shape has been slightly modified for optimal cutting, the handmade nature of the knife may result in minor irregularities, which are a testament to its craftsmanship.

Potential buyers should be aware that this knife is susceptible to rust and requires regular maintenance. We do not accept returns or claims for small flaws, as these are the hallmarks of a handmade product. If the knife's sharpness diminishes over time, users are advised to use a sharpening stone to maintain its edge.

The blade measures approximately 210mm (8.3 inches) in length, with a total length of 365mm (14.4 inches) and a weight of around 159g (5.6 oz). The blade is made from Aogami Steel No.1, a high-carbon steel, with a hardness of around HRC62 ± 1. The knife features a double-bevel edge, making it suitable for both right-handed and left-handed users. It can be used for cutting meat, fish, vegetables, and fruits.

The octagonal handle is crafted from walnut wood by skilled Tosa craftsmen. The Kurouchi finish, a rough appearance, reflects the artisanal spirit of the makers. Lovers of Japanese handmade items will appreciate the unique character of this knife, as the hammering process has imparted distinct features.

While the product may appear rougher than machine-made counterparts, its quality is exceptional, offering a level of craftsmanship that cannot be replicated by automated production. The small scratches, flaws, or bends are the hallmarks of the handmade process and should be embraced as a testament to the skill and dedication of the Japanese craftsmen.

Aogami Steel is renowned for its suitability in the production of high-quality cutlery tools, as it can be honed to an exceptionally sharp edge. To maintain the knife's cutting performance, regular sharpening with a whetstone is recommended.

This knife is proudly made in Japan, a testament to the enduring tradition of Japanese craftsmanship.

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