Akifusa Aogami Super Kurouchi Tsuchime - Gyuto 210mm
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
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.