Takefu Aogami Gyuto

Hand forged by Master Blacksmith Sirou Kamo this 3 layer clad Aogami Super (Blue Super Steel) collection is amongst the finest examples of Takefu Hot Forging. A very thin layer of Aogami Super Steel is sandwiched between Stainless steel finishing with black finish. This blade forged with a belt hammer first and then with a engineering hammer on an anvil to straighten and realign any distortions and knock out impurities. After final quenching, the blade achieves an outstanding 62:64 HRC hardness and the ultra-thin, light blade cuts like a surgeon’s scalpel whilst being extremely easy to re-sharpen. As the blade is constructed from traditional carbon steel it needs to be washed dried and oiled immediately to prevent excessive oxidisation. Without this care these blades will oxidise.

GYUTO (Gyu – cow & To – sword):

This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting.

Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables.

Normal length – 180mm to 300mm.

Tip: With the edge flat for about 1/3rd of the blade – 210 mm or longer the knife-edge profile is the same as a 180mm Santoku from the handle to tip and the same as a 180mm Gyuto from the tip to handle – so essentially a 180mm Gyuto & 180mm Santoku in one knife. The 210mm is the most favoured size for most chefs.