Yoshihiro Aogami Super Blue High Carbon Kurouchi Gyuto (7'' (180mm) & No Saya)


Yoshihiro Aogami Super Blue High Carbon Kurouchi Gyuto (7'' (180mm) & No Saya) by Yoshihiro at Self Trained Chef. Hurry! Limited time offer. Offer valid only while supplies last. Knife Features → Blade Material: Blue Steel Super →Edge Angle: Double Edged →Grade: Kurouchi →Handle Shape: Octagonal →Handle Material: Shitan Rosewood →HRC:64-65 →Knife Style: Gyuto Japanese Chefs Knife →Saya Cover: Optional Lacquered Magnolia Cover →Stain Resistant: No Our handmade Yoshihiro Aogami Super Blue High Carbon Steel Kurouchi Gyuto Chef knife are unparalleled in their performance. The Black Forged 'Kurouchi' finish consists of the carbonized coating create


Yoshihiro Aogami Super Blue High Carbon Kurouchi Gyuto (7'' (180mm) & No Saya) by Yoshihiro
4.8 out of 5 stars with 24 reviews
Condition: New
Availability: In Stock
$164.99


Quantity:  

 


Product Description & Reviews

Knife Features → Blade Material: Blue Steel Super →Edge Angle: Double Edged →Grade: Kurouchi →Handle Shape: Octagonal →Handle Material: Shitan Rosewood →HRC:64-65 →Knife Style: Gyuto Japanese Chefs Knife →Saya Cover: Optional Lacquered Magnolia Cover →Stain Resistant: No Our handmade Yoshihiro Aogami Super Blue High Carbon Steel Kurouchi Gyuto Chef knife are unparalleled in their performance. The Black Forged 'Kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Super Blue High Carbon Steel with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy. The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. The Gyuto is a Japanese chefs knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables. Proudly made in Japan and not mass produced. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use.This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.

Features & Highlights

  • Our handmade Yoshihiro Aogami Super Blue High Carbon Steel Kurouchi Gyuto Chef knife are unparalleled in their performance. The Black Forged 'Kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Super Blue High Carbon Steel with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy.
  • The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. The Gyuto is a Japanese chefs knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables.
  • Proudly made in Japan and not mass produced. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use.This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use.Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
  • Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chef's knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmer's market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
  • Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.

Additional Information

Brand:
Yoshihiro
Manufacturer:
Yoshihiro
Category:
Deba Knives
Color:
Silver
Model:
HKMO24
UPC:
740016866725
Size:
7'' (180mm) & No Saya
Publisher:
Yoshihiro

 


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