Gyuto knife, Aogami 2 core with stainless steel cladding, kurouchi and tsuchime finish - Ohishi

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

STEEL: Aogami (blue paper) 2 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 steel has then been hardened to 62-63 rockwell and wrapped in stainless steel to further ease maintenance.

FINISH: Kurouchi. This rustic finish is achieved by leaving the forge scale on that forms during the knife's production. It not only looks great but gives some protection against rust.

Tsuchime. This is a hand hammered finish that is not only beautiful but also functional. The small depressions stop food sticking to the knife. This finishes comes in many different forms from the traditional round hammer marks to more modern patterns.

HANDLE: D shaped rosewood handle with a pakkawood ferrule. Theoretically this is a right handers handle but I know loads of people who happily use them left handed. 

LENGTH: 180mm, 210mm in length.

MAKER: Ohishi - Niigata City, Japan

BEST FOR: Those wanting one of the best cutting steels on the planet at an acceptable price.

SAUNDERS SAYS: "This range of knives is both beautiful and functional. The nakiri was one of the knives that got me into this profession and I have now owned one for quite a few years now."

The spec: 

BLADE LENGTH: 136mm 

OVERALL LENGTH: 265mm  

BLADE HEIGHT: 30mm  

THICKNESS AT HEEL: 3.2mm 

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