Kazoku x Tosa Aogami Gyuto 21 cm

This carbon knife is gemeed by in Tosa, Japan. Tosa knives stand out for their rustic look and slightly rugged design. Although the knife does not have the finish as knives from Seki, Sakai and Sanjo, the knife is an ideal entry into the world of Japanese Carbon knives. Because the knife is a bit wider you don't have to worry about it getting damaged or chipped quickly. However, the entire knife is made of carbon steel so be sure to dry it well after use.

The handle has an octagonal shape, which provides a comfortable and firm grip, and is made of high-quality oak wood that has been burned.

• Hot forged from Aogami (62 HRC)
• Carbon protective coatings (sanmai)
• Kurouchi finish
• Oak octagon handle

Gyuto

This Gyuto is the Japanese version of a traditional Western chef's knife. Characterized by a long, wide blade, it's suitable for all cutting tasks, including in tight spaces. Compatible with various cutting techniques, it's ideal for red meat, fish, poultry, fruits, and vegetables. An essential in any knife collection.

Carbon Steel

This knife is made from carbon steel, requiring more maintenance than stainless steel. It sharpens more easily than stainless steel but can rust without proper care. Carbon steel knives also form a patina when used, which slightly protects against rust but discolors the steel. Patina is a natural process, giving the blade a unique character. Read more about carbon steel on the following page: All about carbon steel.

Carbon Cladding

Carbon cladding features two layers of carbon steel that protect the core steel. These layers safeguard the knife and make it more flexible, but can rust if not dried properly.

Kurouchi

The black Kurouchi finish on this knife provides a rich texture that aids in food release. Note that the black color may wear off over time.

Octagonal Wa Handle

Sophisticated and practical, the octagonal Wa handle is an excellent choice for chefs frequently at the cutting board. Its traditional design provides the best grip while cutting and chopping, even with wet hands.