"HONMAMON" Gyuto (Chef's Knife) , Aogami Steel No.2, 180mm~240mm
★★ Two HONMAMON Stars (link)
・Made in Japan!
・Edge of Blade: That famous Aogami Steel No.2! Hardness: around HRC61 +/- 1.
・Very Sharp and Cut Well! (It gathers rust, and you need care. But its sharpness is Splendid!)
・Double Bevel: Available for both Right Hander and Left Hander
・Edge Sandwiched by Soft Stainless Steel
Gyuto is Chef's knife.
From your kitchen to a chef's kitchen, this knife is used most frequently.
What is AOGAMI No.2?
Hitachi Co., around 1.3% carbon, shirogami base + 1.5% tungsten, 0.4% chromium, HRC 61-64.
The addition of carbides makes it stronger than white steel. It is also used for the best honyaki blades.
Aogami Steel easily gets rust and requires good maintenance.
Blade Length: about 180mm(7.1inch), Length: about 305mm(12inch), Weight: about 170ｇ(6oz)
Item no. 4582243650700
Blade Length: about 210mm(8.3inch), Whole Length: about 335mm(13.2inch), Weight: about 200g(7.1oz)
Item no. 4582243650717
Blade Length: about 240mm(9.4inch), Whole Length: about 375mm(14.8inch), Weight: about 235g(6.2oz)
Item no. 4582243652933
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