Gyuto knife, aogami core with stainless steel cladding and nashiji finish - Ohishi

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Gyuto knife, aogami core with stainless steel cladding and nashiji finish - Ohishi
  • Gyuto knife, aogami core with stainless steel cladding and nashiji finish - Ohishi
  • Gyuto knife, aogami core with stainless steel cladding and nashiji finish - Ohishi
  • Gyuto knife, aogami core with stainless steel cladding and nashiji finish - Ohishi

A classic gyuto shape with aogami steel on the core and clad in stainless steel for easy care. This knife also has a lovely distal taper for better balance.

 

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

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 help with maintenance.

 

FINISH: Nashiji or pear skin finish. This matt and mottled finish helps with food release and looks very rustic.

HANDLE: D-shaped Macassar Ebony handles. These are designed for right handers but in my opinion a lefty should also be ok. 

LENGTH: 180mm or 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: 187mm (211mm)

OVERALL LENGTH: 325mm (365mm) 

BLADE HEIGHT: 39mm (48mm) 

THICKNESS AT HEEL: 3.6mm (4.2mm) This quickly tapers down the knife

 

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

 

 

 

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