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Akifusa Aogami Super Kurouchi Tsuchime - Gyuto 210mm

$231.00 $330.00

As with all the knives in this range, the Akifusa 210mm Gyuto (Chefs) Japanese kitchen knife catches the eye as soon as you see it. 

Its Kurochi Tsuchime finish, the Suminagashi (floating ink) Damascus along the side of the blade, its balance, and most importantly the incredibly sharp edge let you know you have a Japanese kitchen knife that you will want to keep forever.

About Gyuto (牛刀): (Chef/Cook) Japanese kitchen Knives

 Made in Japan logo

Style: Gyuto
Core: Aogami Super steel, hardened to HRC64-65.
Cladding: Carbon steel
Finishing: Suminagashi-Tsuchime (hammered)
Blade Length: 210 mm
Overall Length: 370 mm
Weight: 184 gm
Blade Height @ Heel: 51mm
Spine Thickness @ Heel: 4.5mm
Spine Thickness @ Tip: 0.9mm
Bevel: Double Bevel
Handle Material: Right-Handed D-Shaped Rosewood

Akifusa Aogami Super Kurouchi Tsuchime

The Aogami Super steel which is used for the core of these knives is seen as one of the best performing steels used for Japanese kitchen knives by many blacksmiths. The dark Kurouchi finishing is a challenging work of art but leaves a highly performing, long-lasting, and beautiful knife in return.
The Core of these knives is Aogami Super steel hardened to HRC64-65 and they are clad in Carbon Steel. The blades are distal tapered, which leads to a better balance of the knife and the finishing on the blade is Suminagashi-Tsuchime (hammered).

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.