Ohishi Aogami 2, Kurouchi Tsuchime Gyuto, 180mm
Like the other knives in the Ohishi Aogami 2 family, this 180mm Gyuto (Chef) kitchen knife is a beautifully handmade knife. With the balance point of the knife set at the heel of the blade, this knife feels like part of your hand when you use a pinch grip.
Having trialed this knife doing the prep for a Japanese Curry I found it handled both the dicing of the garlic and the slicing of the onions, carrots, and potatoes with ease. A fantastic knife to add to your kitchen's arsenal.
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.