| Knife Type | Gyuto |
| Blade Material | Aogami#2 Carbon steel |
| Hardness | Around 63 HRC |
| Double beveled edge | For right and left-hand users |
| Handle | Octagonal rosewood |
| Blade Length | 210mm (8.26inch) |
| Total Length | 360mm (14inch) |
| Weight | 190grs (6.7oz) |
$125.00 US$105.00
(Click on price to see in various currencies)
Description
Mr. Tsutomu Kajiwara was born in the blacksmith’s family and has been making kitchen knives since he was a child. So he has more than 50 years of experience.
This is a traditional Japanese knife. All handmade, forging with a hammer to form a knife, and has the natural color (black) that appeared in the forging process. It is a kitchen knife that has been used since the era of samurai.
- Blade : Aogami#2 Steel is one of the highest quality carbon steels from Hitachi Metals (HRC = 63). It is not stainless so it oxidizes. But it is easy to sharpen and with stone you can make more sharp than stainless steel knife.
- Handle : Chestnut wood in classic shape.
Maintenance
- Keep clean and dry after use.
- Do not use for any frozen foods or bones.
- Not recommend to clean in dishwasher.