Kyohei Aogami Gyuto (Chef's knife), 210 mm- Keyaki-
Kyohei Aogami Gyuto,
This Japanese chef's knife has a core of Japanese Aogami #2 "Blue paper" non-stainless carbon steel with a very nice kuroichi protective layer. The blade is sharpened on both sides. Completely hand-forged by the young master blacksmith Kyohei Shindo from Tosa, this knife is one of a kind. The blade is very thin and manually sharpened and has no thickenings, which makes sharpening very easy. A Gyuto (literally "Cow knife") is the Japanese version of a universal chef's knife and is suitable for cutting meat, fish and vegetables.
- Blade length: 210 mm
- Total length: 355 mm
- Weight: about 140 grams
- Steel type: core steel: Japanese Aogami #2 steel with a Kuroichi protective layer. Non-rust resistant.
- Hardness: 61-63 (Rockwell C)
- Handle: D-shaped Keyaki wood (Japanese Zelkova or Japanese elm) with black plastic bolster. The bolster may still contain some casting marks, these are not damaged.
Like all Japanese knives, the handmade knives from Kyohei-san are not dishwasher safe, cleaning and drying after each use is the best treatment for these exclusive products.