Sakai Takayuki Homura Kogetsu Gyuto with Saya 210mm (8.3") - Aoniko / Blue Steel #2
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.
Weight: 154 g
Blade Width: 40 mm
Blade Thickness: 2 mm
Handle Length: 133 mm
Handle Thickness: 25 mm
This Gyuto Knife from master blacksmith Doi-san is a work of art, crafted from Aoniko High Carbon Japanese steel. An blade design offers superior balance and precision cuts, while its impressive edge retention and cladding ensures you will enjoy top-tier performance for a lifetime. An ideal tool for the skilled chef, this timeless piece is sure to become a centerpiece of your kitchen.
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.
Aoniko, also known as Blue Steel #2, is a high carbon steel and requires more maintenance than their stainless steel counterparts. This is very hard steel material made of pure carbon steel with fine grained carbon with very few contaminates within the iron. It is used in the manufacture of the Homura knife by the traditional smith making process. There are only few knife craftsmen who can give the real value of this steel material even in Sakai, so the kitchen knife of Aoniko has become a very rare kitchen knife with value. These knives can be sharpened to a razor's edge.
The blades use a multitude of techniques generated over the 600 year history of knife making. The Homura blades each hand made and meticulous attention to detail is given to all aspects of the knife, from the blade to the saya. The forging method is very similar to the Japanese sword as the blade can carry a razor sharp edge and the master blacksmith and master sharpener utilize all of their expertise to create this exquisitely hand crafted knife.
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Sakai Takayuki Homura Kogetsu Gyuto with Saya 210mm (8.3") - Aoniko / Blue Steel #2
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.
Weight: 154 g
Blade Width: 40 mm
Blade Thickness: 2 mm
Handle Length: 133 mm
Handle Thickness: 25 mm
This Gyuto Knife from master blacksmith Doi-san is a work of art, crafted from Aoniko High Carbon Japanese steel. An blade design offers superior balance and precision cuts, while its impressive edge retention and cladding ensures you will enjoy top-tier performance for a lifetime. An ideal tool for the skilled chef, this timeless piece is sure to become a centerpiece of your kitchen.
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.
Aoniko, also known as Blue Steel #2, is a high carbon steel and requires more maintenance than their stainless steel counterparts. This is very hard steel material made of pure carbon steel with fine grained carbon with very few contaminates within the iron. It is used in the manufacture of the Homura knife by the traditional smith making process. There are only few knife craftsmen who can give the real value of this steel material even in Sakai, so the kitchen knife of Aoniko has become a very rare kitchen knife with value. These knives can be sharpened to a razor's edge.
The blades use a multitude of techniques generated over the 600 year history of knife making. The Homura blades each hand made and meticulous attention to detail is given to all aspects of the knife, from the blade to the saya. The forging method is very similar to the Japanese sword as the blade can carry a razor sharp edge and the master blacksmith and master sharpener utilize all of their expertise to create this exquisitely hand crafted knife.
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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.
Weight: 154 g
Blade Width: 40 mm
Blade Thickness: 2 mm
Handle Length: 133 mm
Handle Thickness: 25 mm
This Gyuto Knife from master blacksmith Doi-san is a work of art, crafted from Aoniko High Carbon Japanese steel. An blade design offers superior balance and precision cuts, while its impressive edge retention and cladding ensures you will enjoy top-tier performance for a lifetime. An ideal tool for the skilled chef, this timeless piece is sure to become a centerpiece of your kitchen.
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.
Aoniko, also known as Blue Steel #2, is a high carbon steel and requires more maintenance than their stainless steel counterparts. This is very hard steel material made of pure carbon steel with fine grained carbon with very few contaminates within the iron. It is used in the manufacture of the Homura knife by the traditional smith making process. There are only few knife craftsmen who can give the real value of this steel material even in Sakai, so the kitchen knife of Aoniko has become a very rare kitchen knife with value. These knives can be sharpened to a razor's edge.
The blades use a multitude of techniques generated over the 600 year history of knife making. The Homura blades each hand made and meticulous attention to detail is given to all aspects of the knife, from the blade to the saya. The forging method is very similar to the Japanese sword as the blade can carry a razor sharp edge and the master blacksmith and master sharpener utilize all of their expertise to create this exquisitely hand crafted knife.
