Kagemitsu Naname Gyuto (chef's knife), Aogami, 200 mm
Osafune Kagemitsu 斜 め Naname Aogami Gyuto,
Double-sided sharpened and laminated (Sanmai) blade with a core of Japanese Aogami # 2 (Blue paper) steel. The blade is extremely thin and manually sharpened and has no thickenings, making sharpening on Japanese water stones very easy.
This knife is specially equipped with a western handle so that it is very suitable for people with somewhat larger hands.
The steel is sensitive to oxidation
- Blade length: 200 mm
- Total length: 340 mm
- Weight: 170 gram
- Steel type: core steel: Japanese Aogami # 2 steel (non-rust resistant) with 2 layers of rust resistant SUS310 steel (Sanmai forged).
- Hardness: 63-64 (Rockwell C)
- Handle: Western handle with steel bolster designed for both left and right handed use. Handle is made of black Pakka wood (hardwood with a phenolic resin for extreme water and temperature resistance)
Like all Japanese knives, the Kagemitsu knives are not dishwasher safe, cleaning and drying after each use is the best treatment for these exclusive products.