Gyuto knife, Aogami super, ss-clad, 210mm, Tsuchime finish - Kato

£300.00 

  • Gyuto knife, Aogami super, ss-clad, 210mm, Tsuchime finish - Kato
  • Gyuto knife, Aogami super, ss-clad, 210mm, Tsuchime finish - Kato
  • Gyuto knife, Aogami super, ss-clad, 210mm, Tsuchime finish - Kato
  • Gyuto knife, Aogami super, ss-clad, 210mm, Tsuchime finish - Kato

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The Knives are made by Yoshimi Kato the now owner of Kanehiro Hamono, who was trained by his father alongside Yu Kurosaki.

SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile.

STEEL: Aogami (blue paper) super steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. The super part indicates the highest amount of carbon steel - at up to 1.5% - out of the blue series steels. This has then been hardened to 63-64 rockwell making it very hard and capable of retaining an edge for a very long time. The blue steel core has then been wrapped in stainless steel making maintenance easy.

FINISH: Tsuchime and Kurouchi. This is a hand hammered finish that helps with food release. Kurouchi is a traditional black finish left on from the forging process. This finish helps inhibit oxidation.

HANDLE: Western Pakka wood handle.

LENGTH: 210mm in length.

MAKER: Yoshimi Kato

BEST FOR: Veg prep

SAUNDERS SAYS: “These are lovely skinny knives so will really excel at large scale veg prep." 

These knives are hand-forged so there may be slight variations in measurements and finishes.

 

 

 

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