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Sakai Takayuki Gyuto Kurouchi Hammered Finish Aogami Super 210mm (8.3") /240mm(9.4") Japanese Chef Knife
Sakai Takayuki Gyuto Kurouchi Hammered Finish Aogami Super 210mm (8.3") /240mm(9.4") Japanese Chef Knife
Ideal for: Chopping, slicing, disjointing, dicing, and julienning.
Useful on food types: Medium to large proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.
Useful on food types: Medium to large proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.
Gyuto (Chef's Knife)
Blade Material: Kurouchi Hammered Finish Aogami Super (Blue Super Steel) clad in Stainless Steel
Blade Length: 210mm (8.3") / 240mm(9.4")
Edge Type: Double Bevel
Handle: Japanese Style, Mahogany and Japanese Keyaki (Zelkova)
Weight: 154 / 172 g
Blade Width: 45 / 45 mm
Blade Thickness: 2 / 2 mm
Handle Length: 133 /140 mm
Handle Thickness: 25 / 25 mm
Blade Width: 45 / 45 mm
Blade Thickness: 2 / 2 mm
Handle Length: 133 /140 mm
Handle Thickness: 25 / 25 mm
Black finish is an old-fashioned Japanese style of kitchen knife made with a finishing method. The method does not scrape the entire surface of the blade that has been hardened by quenching, but leaves the black portion of the side other than the blade. This blade is made of Aogami super (blue super steel) with excellent sharpness and durability. This blade needs to be cared for more than stainless steel as it will rust easier, water should be removed immediately.
The blade has a hammer eye pattern full and is a fascinating knife that features that can be used widely from home to professional. The handle uses Mahogany and Japanese Keyaki which is a precious tree with a beautiful hard grain of wood in Japan. Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
Gyuto Japanese kitchen knives are ideal professional long thin knives that slice, cut & chop easily through meat or vegetables to maintain the integrity of each component and freshness.
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From $329.00
Sakai Takayuki Gyuto Kurouchi Hammered Finish Aogami Super 210mm (8.3") /240mm(9.4") Japanese Chef Knife—
$329.00
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Sakai Takayuki Gyuto Kurouchi Hammered Finish Aogami Super 210mm (8.3") /240mm(9.4") Japanese Chef Knife
Ideal for: Chopping, slicing, disjointing, dicing, and julienning.
Useful on food types: Medium to large proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.
Useful on food types: Medium to large proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.
Gyuto (Chef's Knife)
Blade Material: Kurouchi Hammered Finish Aogami Super (Blue Super Steel) clad in Stainless Steel
Blade Length: 210mm (8.3") / 240mm(9.4")
Edge Type: Double Bevel
Handle: Japanese Style, Mahogany and Japanese Keyaki (Zelkova)
Weight: 154 / 172 g
Blade Width: 45 / 45 mm
Blade Thickness: 2 / 2 mm
Handle Length: 133 /140 mm
Handle Thickness: 25 / 25 mm
Blade Width: 45 / 45 mm
Blade Thickness: 2 / 2 mm
Handle Length: 133 /140 mm
Handle Thickness: 25 / 25 mm
Black finish is an old-fashioned Japanese style of kitchen knife made with a finishing method. The method does not scrape the entire surface of the blade that has been hardened by quenching, but leaves the black portion of the side other than the blade. This blade is made of Aogami super (blue super steel) with excellent sharpness and durability. This blade needs to be cared for more than stainless steel as it will rust easier, water should be removed immediately.
The blade has a hammer eye pattern full and is a fascinating knife that features that can be used widely from home to professional. The handle uses Mahogany and Japanese Keyaki which is a precious tree with a beautiful hard grain of wood in Japan. Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
Gyuto Japanese kitchen knives are ideal professional long thin knives that slice, cut & chop easily through meat or vegetables to maintain the integrity of each component and freshness.
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Product Information
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Description
Ideal for: Chopping, slicing, disjointing, dicing, and julienning.
Useful on food types: Medium to large proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.
Useful on food types: Medium to large proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.
Gyuto (Chef's Knife)
Blade Material: Kurouchi Hammered Finish Aogami Super (Blue Super Steel) clad in Stainless Steel
Blade Length: 210mm (8.3") / 240mm(9.4")
Edge Type: Double Bevel
Handle: Japanese Style, Mahogany and Japanese Keyaki (Zelkova)
Weight: 154 / 172 g
Blade Width: 45 / 45 mm
Blade Thickness: 2 / 2 mm
Handle Length: 133 /140 mm
Handle Thickness: 25 / 25 mm
Blade Width: 45 / 45 mm
Blade Thickness: 2 / 2 mm
Handle Length: 133 /140 mm
Handle Thickness: 25 / 25 mm
Black finish is an old-fashioned Japanese style of kitchen knife made with a finishing method. The method does not scrape the entire surface of the blade that has been hardened by quenching, but leaves the black portion of the side other than the blade. This blade is made of Aogami super (blue super steel) with excellent sharpness and durability. This blade needs to be cared for more than stainless steel as it will rust easier, water should be removed immediately.
The blade has a hammer eye pattern full and is a fascinating knife that features that can be used widely from home to professional. The handle uses Mahogany and Japanese Keyaki which is a precious tree with a beautiful hard grain of wood in Japan. Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
Gyuto Japanese kitchen knives are ideal professional long thin knives that slice, cut & chop easily through meat or vegetables to maintain the integrity of each component and freshness.
