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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

 Made in Japan Logo

Style: Gyuto
Core: Aogami Super steel, hardened to HRC64-65.
Cladding: Carbon steel
Finishing: Suminagashi-Tsuchime (hammered)
Blade Length: 240 mm
Overall Length: 410 mm
Blade Height @ Heel: 51mm
Spine Thickness @ Heel: 4.5mm
Spine Thickness @ Tip: 0.9mm
Weight: 228 gm
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 blade is 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.

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