Chef's Knife (Gyuto) - 8-1/4 in. (210mm) - Aogami 1 Carbon San Mai

Product Description for Chef's Knife (Gyuto) - 8-1/4 in. (210mm) - Aogami 1 Carbon San Mai

Maker: Hatsukokoro - All Lines (click to see more by this maker)
Item num: 108208
Blade length: 9.30 in.
Cutting edge length: 8.70 in.
Total length: 14.75 in.
Blade height (at heel): 2.10 in.
Blade thickness (near bolster): 0.33 in.
Blade thickness (at midpoint): 0.09 in.
Blade thickness (near tip): 0.03 in.
Item weight: 9.40 oz.
Shipment weight: 16 oz.
Blade: San mai: aogami 1 carbon steel (blue 1) surrounded by mild steel - Hrc 63, kurouchi finish
Bolster: Buffalo horn
Handle: Octagonal wenge
Description: Longer than the santoku, the gyuto is the essential kitchen knife and is used for all-around food preparation. The gyuto has less curve than a Western chef's knife, which means it contacts the cutting board along more of its length, so more food is cut per slice and it needs to be lifted less, making cutting more efficient. The arc of the blade edge is perfect for a rocking chop. The slim profile keeps the weight low and the balance just right. Whether slicing, chopping, or dicing, this nimble chef's knife is a perfect choice.
The aogami 1 carbon steel core (hagane) is surrounded by mild steel. The top features a kurouchi forge finish. Aogami 1 is a highly sought after steel. The addition of tungston and chromium gives aogami slight oxidation and wear resistance. At 63 Hrc, aogami 1 is famous for its keen, long lasting edge. Because both the core and surrounding layers are reactive, we recommend using camellia oil to avoid rust. Simply wash and dry the knife, then spray with just a little camellia oil. After lightly wiping it off, the micro-thin layer of oil helps protect the carbon steel. The ambidextrous shinogi grind provides effortless food release while chopping, or slicing. The distal tapered blade (beginning with a thick spine where the blade comes out of the handle and becoming progressively thinner as it approaches the detail-oriented tip. This hand forged gyuto starts at with a very thick section where the blade comes out of the handle and quickly dives into a thin, high performance razor.
The octagonal "Wa" style handle is ambidextrous. Natural wenge wood is combined with a buffalo horn ferrule. Like other kitchen knives, this knife should not be put in a dishwasher.
Yoak Aogami 1 Kurouchi chef's knives by Hatsukokoro are a great choice for the cook who is looking for a world class carbon steel knife that is as high performance as a knife can get. Hand forged and ground, the extreme distal taper brings weight toward the center of the knife. The thin grind ensures effortless chopping and slicing.


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