Yu Kurosaki Hammered AOGAMI Blue Super Wa Gyuto Chef Knife 240mm Rosewood Fujin

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Blacksmith: Mster Yu Kurosaki

Type: Wa-Gyuto / Chef's Knife
Blade Material: Hammered(TSUCHIME) AOGAMI (Blue Paper) Super Clad Stainless Steel 
                Core:  AOGAMI (Blue Paper) Super
Blade Length: 240 mm (9.4")
Total Length:  390 mm ( 15.3")
Weight: approx 180 g (6.3oz)
Blade Width: 51 mm (2")
Thickness of Spine: approx max 3.2mm
Handle: Octagonal Rosewood
HRC: 64

Sheath (Saya) for the Knife

 Edge Guard for the Knife

      Blacksmith Yu Kurosaki makes his knives in Echizen City. Knives in Echizen city are the Traditional Crafts designated by the Minister for Economy, Trade and Industry.  His forged kitchen knives and forged Field knives are masterpieces. He has participated in a number of knife show so far, is the hot young craftsman of attention as the feature is organized magazines and TV.  He can do NIMAI-HIROGE and forge very easily, is skillful blacksmith. The edge is called "HAMAGURI-BA" in Japanese. HAMAGURI means clam, BA means edge. This edge form helps release foods and cut smoothly. Furthermore his knives are so cool and very beautiful!!!

NIMAI-HIROGE(Spreading Two Sheets) 
    NIMAI-HIROGE is the special skill in Echizen city only. It is outstanding method. The spine of blade requires thickness for sturdy and around the edge needs to spread to thin edge in order to improve sharpness. These requirements are met by hitting two blades together at a time. If two blades are hit together at a time, the temperature is hard to fall. Two blades prevent to be cool down fast. So blacksmiths can hit two blades many times in a short time. If only one blade are hit, the blade is cool down fast, they must put it into kiln for heat again. Then carbon runs away from the blade, the blade will become weaker. This skill looks easy, but it is very hard. Even a skillful blacksmith could not do this well for 5 years.

About This Steel
   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.

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. Japanese knives are made by craftsmen and machines, there might be scratch.