CY303 Japanese Black Gyuto Chef Knife Aogami Super Steel 180mm – Yamamoto [Sold Out]

Japanese Gyuto knife Black Aogami super steel Yamamoto with case

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Knife TypeGyuto
Blade SteelAogami super (Carbon)
HardnessAround 65 HRC
Double beveled edgeFor right and left-hand users
Blade Length18cm (7.08inch)
Total Length32.5cm (12.8inch)
Weight167grs (5.9oz)
CountryMade in Japan


Made by traditional Japanese forging method, Yamamoto’s Black Gyuto knife.

Black forged Gyuto knife (Blade 18cm) made by Mr. Yamamoto who is one of the most notable Echizen knife craftsmen. The Echizen area is known as the center of forged knives and Mr. Yamamoto is certified by the Japanese government as a traditional craftsman.

The edge is made of Aogami (blue) super. It is the best carbon steel from Hitachi Metals, it has the highest hardness of Japanese steel and a long-lasting sharpness.

Aogami super is not stainless steel, so it rusts, but both sides are covered with stainless steel. However, it should not be left wet to avoid oxidation of the edge.

The blade is very hard but it is not difficult to sharpen with the stone. It’s easier than stainless steel knives. To maintain its function, it is recommended to have a sharpening stone.

Do not cut frozen food or bones, to avoid chipping in the blade.

  1. Blade  : Aogami (blue) super is a steel from Hitachi metals. (Aogami = blue is not steel color. Put papers to distinguish steels, Aogami (blue) is the color of this paper and also name of steel.) It has the highest quality of Hitachi Mitals and maximum hardness of Japanese steel(HRC = 65). Aogami Super is not stainless steel, it should not leave wet. But it is covered with stainless steel, so most part of the blade has resistance to oxidation. Learn more about Aogami Super.
  2. Handle : Made of Octagonal high quality rosewood , comfortable to grip.


  • Keep clean and dry after use.
  • Do not use for any frozen foods or bones.
  • Not recommend to clean in dishwasher.