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Ohishi Aogami 2, Kurouchi Tsuchime Gyuto, 180mm

$104.00 $149.00

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.

About Gyuto (牛刀): (Chef/Cook) Kitchen Knives

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Style: Gyuto (Chef/Cook)
Core: Aogami 2, hardened to HRC62-63
Cladding: Stainless steel.
Finishing: Kurouchi-Tsuchime (Hammer tone finish).
Blade Length: 180 mm
Overall Length: 330 mm
Blade Height @ Heel: 41mm
Spine Thickness @ Heel: 4mm
Spine Thickness @ Tip: 0.6mm
Weight: 126 gm
Bevel: Double Bevel
Handle Material: Right-Handed D-Shaped Ebony

Ohishi Aogami 2, Kurouchi Tsuchime
Aogami (blue paper) 2 steel. This is remarkably similar to white paper steel but with tungsten and chromium added to it which helps with the edge retention and slows down rusting. The steel has then been hardened to 62-63 Rockwell and wrapped in stainless steel to further ease maintenance.
These knives have the Blacksmiths (Kurouchi) hammered (tsuchime) finish which gives them a very distinctive look. The handle is D shaped Ebony handle with a Pakka wood ferrule. Theoretically, this is a right-hander handle, but there are a lot of people who happily use them left-handed.

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.