Kanjo Aogami Super Gyuto Chef Knife 180mm Bolster
Craftsman: Kanjo Tsukahara
Location: Seki city
Type: Gyuto Chef Knife (Double Bevel)
Blade Material: Aogami(Blue) Super Clad Stainless Steel
Core: Aogami(Blue) Super
Blade Length: approx 175 mm
Total Length: approx 296mm
Weight: approx 155 g (5.4 oz)
Blade Width: approx 40 mm
Thickness of Spine: approx max 2 mm
Handle: Reinforce Laminated Wood
Made in Seki City, which boasts a 700-year tradition, kanjo offers kitchen knives of various steel types and design. For example, ZDP189, HAP40, SG2, White steel, Blue steel and so on. In Japan, only a few makers can offer ZDP189, HAP40 knives.
The shape of blade is called "HAMAGURI-BA" in Japanese. HAMAGURI means clam, BA means blade or edge. It smoothly cuts into ingredients and is an ideal shape has strength.
This edge was sharpened as "Honbatsuke". "Hon" means real, "ba" means edge and "tsuke" means making or finish in this case. In other words, the edge is sharpened very well for professional chefs. You will be amazed at this sharpness. This is the truly Japanese edge of kitchen knives. However often times there are some hazy or scratches on the tip area. This means Honbatsuke was done. This is not defective.
This 3-Layers blade is a combination of hard carbon steel and soft stainless steel. This inherits the tradition of blade structure of the Japanese sword (Katana), the sharpness is famous worldwide. This has the advantage of the trenchant AOGAMI steel and stainless steel that is easy to care. The core edge is AOGAMI Super provides excellent edge retention. Famous Japanese blacksmiths says that this steel is the sharpest steel.
Note: AOGAMI super is not rust resistance. Please wash, wipe and dry it up well after use. In case rust appears on the edge, remove it by a sharpening stone. In case rust appears on the blade, use cleanser(in case of stainless steel) or scourer(in case of iron steel). (scratch may appear)
Don't twist edge and hit. Don't cut and hit frozen foods or bones, the edge will be chipped or broken since the blade of Japanese is thinner for sharpness.