Akifusa Aogami Super Kurouchi Tsuchime – Gyuto 240mm
$405.50 $521.35
The Akifusa Aogami Super 240 mm Gyuto (Chef) Japanese kitchen knife is the longest blade in this range, perfect for the Chef or Cook who likes the more solid feel and performance of a big knife.
This 240mm Gyuto stands out in its appearance, balance, and incredibly sharp edge. Adding this knife to your kitchen will give you a beautiful knife with the traditional Blacksmiths Hammered finish, Floating ink Damascus along the blade with the traditional D-shaped Rosewood handle that is very comfortable to use.
About Gyuto (牛刀): (Chef/Cook) Japanese kitchen Knives
Washing – Hand wash with soapy water, rinse the blade with Hot water. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Do not wash in a dishwasher!
Storage – Store in a cool, dry place. Do not store in cutlery draw with other knives. Use a knife rack or at a minimum a cover for the knife to protect the edge
Sharpening - It is recommended to sharpen these knives to a fine edge on a Japanese Whetstone. However, for touch-up sharpening, you can use a Ceramic Steel and a 2 or 3 Wheel Japanese Water sharpener as these are designed for the angle of bevel angle of Japanese knives.