Type: Chef's Knife / Gyuto
Blade Material: Blue Steel (AOGAMI #2) Clad Stainless Steel
Core: Blue Steel (HITACHI YASUKI AOGAMI #2)
Outside: Stainless Steel (SUS410)
Handle Material: Black plywood
Total Length: 330 mm (13")
Blade Length: 210 mm (8.3")
Weight: 167 g (5.9 oz)
HRC: 61-62
Thicker portion of blade: 1.9 mm
Made in Japan
This blade is Matte(Nashiji) hammered(Tsuchime) finish is very beautiful, feel a sense of luxury and more art of Japan. This three-layer blade is a combination of hard carbon steel and soft stainless steel. It inherits the tradition of blade structure of the Japanese sword (Katana), renowned for its sharpness worldwide. This combines the advantage of the trenchant AOGAMI steel with the ease of care of stainless steel.
The hammered design not only enhances the appearance of the blade, but also adds a sense of luxury and showcases the beauty of Japanese craftsmanship, while also enhancing food release.
About "HITACHI YASUKI AOGAMI / Blue Steel"
Aogami (Blue Steel), a registered trademark of Hitachi Metals, Ltd., is a high-quality steel renowned for its exceptional sharpness and durability. It's made by combining iron with tungsten and chromium, which enhances its hardness and allows it to achieve a keen edge through quenching. While high-end stainless steel cutlery is popular today, Aogami is a particularly excellent choice for those who demand superior sharpness and are not satisfied with the performance of even the best stainless steel.
Note:
Aogami steel is not rust-resistant and will rust if not properly cared for. It's crucial to wash, wipe, and dry the blade completely after each use. If rust forms on the cutting edge, it can be removed with a sharpening stone. Rust on the blade's surface can be addressed with a stainless steel cleanser (for stainless steel blades) or a scouring pad (for carbon steel blades). Be aware that scouring pads may scratch the blade.
Avoid twisting the edge or striking the blade. Do not cut frozen foods or bones, as the thinner, sharper edge of Japanese knives may chip or break. Since Japanese knives are handcrafted, slight scratches may appear naturally.
About "Seki City"
Seki City boasts the largest share of cutlery production among Japan's top five cutlery-producing regions. Seki cutlery is characterized by its hard edge and long-lasting sharpness. Produced using traditional Japanese techniques and carefully controlled tempering, these implements are easy to resharpen, offering excellent initial sharpness and superior edge retention. Historically, Seki swords were renowned for their strength, flexibility, and exceptional cutting ability, earning the praise: "Unbreakable, unbendable, and cuts exceptionally well."
