Tsunehisa Aogami Super Kurouchi Nashiji Kiritsuke 21 cm

This tough knife is made of razor-sharp Aogami Super Carbon steel, a type of steel that is prone to rust but has excellent sharpness. The steel is easy to sharpen so you always have a sharp knife. The carbon core layer is protected by two layers of stainless steel with a Kurouchi and Nashiji finish. This makes the knife look tough and food sticks less.

• Aogami Super Steel 63 Hrc
• Kurouchi and Nashiji finish
• Traditional Octagonal handle

K-tip Gyuto

The K-tip Gyuto, also known as the Kiritsuke Gyuto, is a distinctive variant of the traditional Japanese chef's knife. It merges the versatility of a Gyuto with a characteristic K-shaped tip reminiscent of the Kiritsuke. This unique tip allows for enhanced precision, making it ideal for delicate cutting tasks. The blade of the K-tip Gyuto is long and versatile, perfect for slicing meat, fish, and vegetables. Favored by professional chefs for its versatility and elegant appearance, the K-tip Gyuto is a splendid addition to any sophisticated kitchen.

Aogami Super Carbon Steel

This knife is made from Japanese Aogami Super steel (63 Hrc), a carbon steel that's easy to sharpen and maintain. It must be thoroughly dried after each use to ensure longevity. When well-maintained, it cuts finer than any stainless steel knife. You may notice a patina forming on the core steel, leading to discoloration, which, fortunately, protects against rust.

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.

Stainless Cladding

Stainless steel cladding acts as a solid, reliable veneer for your knife. NUMBER layers of stainless steel protect the core steel, keeping the knife in excellent condition while allowing flexibility.

Nashiji

This knife features a Nashiji finish, with a rough texture that gives the blade a distinct design and helps with food release.

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. A pakkawood ferrule also prevents splitting and wear for a durable, enduring handle.