Kyohei Aogami Gyuto 21 cm

• Aogami #2 62 Hrc
• 21 cm chef's knife
• Full carbon
• Kurouchi finish
• Keyaki handle with a plastic head
• Handmade in Tosa Japan

Kyohei-san is a relatively young blacksmith (around 30 years old) from Tosa. Inspired by the Takefu knife factory in Echizen, he is now also trying to get a new generation interested in knife forging.

He prefers to work with Aogami #2 steel and tries to offer his knives cheaply to increase his name recognition. They are a bit crudely finished but for this price they look top notch. The blade tapers nicely thin and looks tough with the kurouchi finish.

Aogami #2 Carbon steel
This series is made from Aogami #2 steel. Aogami is harder than Shirogami steel and stays sharp longer. It is also less brittle so there is less chance of chipping.

Kurouchi Forging
The knife has a kurouchi finish (which is the dark forging layer). This protects the knife somewhat from rust although you should clean and dry the knife well after use. The whole knife is made of carbon so it will also discolor (patina layer). So make sure you maintain the knife well.

Handle made of keyaki
The handle is made of keyaki with a plastic head. This combination ensures that the handle requires little maintenance and does not make the knife too expensive.

Kyohei knives are highly recommended for anyone who wants to cut with sharp steel and is not afraid of a little maintenance. The knife comes quite sharp out of the box but becomes really razor sharp if you sharpen it yourself on stones.