(See in various currencies)
– Specifications –
|Blade Material||Stainless blade with Aogami super core|
|Hardness||Around 65 HRC|
|Double beveled edge||For right and left-hand users|
|Blade Length||21cm (8.26inch)|
|Total Length||33.5cm (13.2inch)|
|Country||Made in Japan|
The blade is forged in hammered shape, made of Aogami super steel, this is the sharpest Japanese Gyuto(chef’s) knife!
Aogami super is the best carbon steel of Hitachi Metals and has maximum hardness in Japanese steels. (HRC = 65-66). This is gyuto knife made of Aogami super steel, of course it is very sharp and has high quality. Recommended for chefs who want maximum sharpness.
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.
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.
- 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 = 65-66). 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.
- Tsuba : This part is called Tsuba. There is no space between the blade and handle. So keep clean, and prevents corruption. Almost high-class kitchen knife has Tsuba.
- Handle : Made of Black Packerwood
- Keep clean and dry after use.
- Do not use for any frozen foods or bones.
- Not recommend to clean in dishwasher.