Motokyuichi Aogami Blue #2 Kurouchi Gyuto Chef Knife 210mm
Brand: Motokyuichi
Type: Gyuto Knife (Double Bevel)
Blade Material: Aogami Steel (Blue Steel) #2 Clad Soft Iron
Core: Aogami Steel (Blue Steel) #2
Outside: Soft Iron
Handle Material: Chestnut
Bolster: Plastic
Blade Length: around 210 mm (8.2 ")
Total Length: around 345 mm (13.5 ")
Thickness of Spine MAX: around 4 mm
Blade Width: approx 46 mm
Weight: around 155 g (5.4 oz)
Made in Japan
The edge is precisely sharpened, without any secondary bevel, allowing you to truly feel its sharpness in use.
About Hitachi Yasuki Aogami / Blue Steel
Aogami (Blue Steel), a registered trademark of Hitachi Metals, Ltd., represents a premium high-carbon alloy steel celebrated for its exceptional sharpness and edge retention. This steel's unique composition, enriched with tungsten and chromium, significantly enhances its hardness and enables the attainment of an exquisitely keen edge through controlled quenching. While high-performance stainless steel cutlery has gained widespread popularity, Aogami remains the discerning choice for those who prioritize unparalleled sharpness and demand a cutting experience surpassing even the finest stainless steel offerings.
Important Notes on Aogami Steel Knife:
Value and Characteristics: This knife offers excellent cost performance. Due to its handcrafted nature and focus on affordability, minor imperfections such as slight surface irregularities or initial traces of rust may be present. These are considered normal characteristics and do not affect the knife's performance.
Rust Prevention: Aogami (Blue Steel) is a high-carbon steel and is not rust-resistant. To prevent corrosion, thoroughly wash, wipe, and dry the blade immediately after each use. If rust develops on the cutting edge, gently remove it with a sharpening stone. For surface rust on the blade body, use a mild stainless steel cleanser (suitable for stainless steel) or a fine-grit abrasive pad (suitable for carbon steel), taking care to avoid scratching the finish.
Usage Guidelines: To maintain the knife's integrity, avoid twisting or striking the blade. Do not attempt to cut frozen foods or bones, as the thin, sharp edge of Japanese knives is susceptible to chipping or breakage. As these knives are handcrafted, minor surface scratches may occur naturally during the production process.
Motokyuichi
The "Kyuichi" lineage flourished as swordsmiths in Hizen Shimabara during the Edo period. Though the "Kyuichi" family eventually faded with the changing times, in 1895, Shojiro Maeda I revived the tradition as "Motokyuichi" at the present location in Shimabara City, Nagasaki Prefecture. The inherited skills transitioned from sword-making to the crafting of essential tools, including kitchen knives, sickles, and hoes. Today, the fourth and fifth generations faithfully uphold this legacy. Shimabara handmade knives, tempered with the pristine waters of Shimabara—recognized among Japan's 100 best—boast exceptional sharpness and durability, earning them the appreciation of a diverse clientele.