Type: Gyuto
Finish: Kurouchi
Blade Length: 210 mm (8.3 in)
Construction: Hon-Warikomi
Core Edge Steel: Aogami Super
HRC (Rockwell Hardness): 63-64
Handle: Walnut Octagonal with black pakka 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.

Aogami-Super (Hitachi Metals Ltd.) is one of the most outstanding Japanese carbon steels. In addition to containing more Carbon, Chromium, and Tungsten than Blue Steel #1, it includes Molybdenum. It has exceptional edge sharpness and excellent edge retention but can also attain high hardness without being brittle. Consequently, many knife enthusiasts rate Aogami Super as one of the world's best high carbon steels.

Gyuto Kurouchi 210 mm (8.3 in) Aogami Super Double-Bevel

¥32,000