Tsunehisa Aogami Super Nashiji Kurouchi Western Black Gyuto 21 cm

One of the most popular series from Tsunehisa now features a Western handle, also known as a Yo handle. This handle adds a bit more weight to the knife and feels instantly familiar to users of Western knives. The Aogami Super carbon steel core is protected by two layers of stainless steel. These protective layers have a Nashiji and black Kurouchi finish, giving the blade a unique design.

• Chef's knife / Gyuto with 21 cm blade
• Made of Aogami Super Blue Paper steel
• Hardened to 63/64 Rockwell
• Western shaped Pakka wood handle
• Nashiji finish ensures less sticking
• Made in Yasugi, Japan

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.

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.

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.

Western Yo Handle

"Yo" is the Japanese term for a traditional Western handle. Western handles, characterized by a flatter, denser design, offer a familiar feel to those accustomed to cutting with European or American knives. Yo handles are typically heavier than knives with Wa handles.