Gyuto Kurouchi 210 mm (8.3 in) Aogami (Blue) #1 Double-Bevel

• Type: Gyuto
• Finish: Kurouchi
• Blade Length: 210 mm (8.3 in)
• Construction: Hon-Warikomi
• Core Edge Steel: Aogami (Blue) #1
• HRC (Rockwell Hardness): 61-63
• Handle: Walnut with resin ferrule
• Bevel: Double-Bevel
• Place of Origin: Tosa, Japan

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 Steel #1 (Hitachi Metals Ltd.) is very similar to Blue Steel #2, but the additional Carbon and Tungsten / Wolfram result in even better edge retention and toughness. The steel is perhaps most commonly seen in high-grade Japanese traditional knives.

Black-finish is a state in which the surface that has been blackened by quenching is sharpened only with the blade, leaving the black side unintentionally on the sides ( Mine & Hira ) other than the blade.
There is no elegance like polished finish, but it has a taste of bumps and ruggedness. It also has the advantage of less rust than polished finish.

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