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Gyuto Kurouchi 180 mm (7.1 in) Aogami (Blue) #2 Double-Bevel

¥22,000

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Gyuto Kurouchi 180 mm (7.1 in) Aogami (Blue) #2 Double-Bevel

¥22,000

  • Product Description
      • Type: Gyuto
      • Finish: Kurouchi
      • Blade Length: 180 mm (7.1 in)
      • Construction: Hon-Warikomi
      • Core Edge Steel: Aogami (Blue) #2
      • HRC (Rockwell Hardness): 60-62
      • Handle: Walnut
      • Bevel: Double-Bevel
      • Place of Origin: Tosa

      Originally a Western meat knife, it’s also used for fish and vegetables due to its versatility. Its long blade is favored by professionals but can still be used by casuals and cooking enthusiasts. Its double-bevel blade is a fine choice for both right and left-handed people.

      Blue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten / Wolfram to White Steel #1. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #1 in terms of edge sharpness, it has slightly superior edge retention.

      * This is handmade product, so there may be slight difference from the actual image.

  • Customer Reviews

    Based on 2 reviews
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    A
    Arif Karacaoğlan
    Power of the carbon

    Good job

    H
    H K
    A pleasure to work with

    After using this Gyuto for some 2 weeks, I'm still amazed about it's light weight (at least compared to my Deba) and perfect balance.
    Sharpness and cutting-behaviour are much superior than with my two Santokus of German production (Zwilling and Trident). Also this Gyuto seems to retain it's edge a lot longer.
    A pleasure to work with - which I cannot really say about my Deba, which has it's merits but still frightens me every time I use it.
    This universal kitchen-knife is highly recommended indeed - good value for money!

  • Product Details