The Urushi Aogami Super collection is totally handcrafted by a family forge in Sanjo city. The hardcore, which does oxidise at the cutting edge, is clad in soft stainless steel making a large part of the knife stainless.
The handle is individually coated with over 10 layers of Urushi lacquer by Master Fuki.
Handle: Urushi Lacquer Core Steel: Aogami Super Outside Layer: Stainless Steel Layers: 3 layers Hardness: 63+/-
PLEASE NOTE THESE ARE VERY HIGH-CARBON KNIVES WITH AN EDGE THAT WILL OXIDISE WHICH CAN BE REDUCED AND REMOVED WITH THE USE OF RUST REMOVING CREAM AND CAMELIA OIL WHICH ARE AVAILABLE IN OUR MAINTENANCE SECTION. 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.