"MOTOKANE" Gyuto Kurouchi (Chef's Knife) Aogami Super Steel, 210mm~240mm

The Handle

Founded in 1912. The first generation went from ivory craftsmen to woodturner, and the second generation made sickle handles for mowing grass. The third generation obtained a patent for the tool holder. The fourth generation pursues higher added value and has the technological capabilities that have supported Japan's manufacturing industry for many years.

It adopts a unique dual-core structure
In order to improve the durability of the handle, the body and ferrule are constructed with a unique design. Even if the handle is made of hardwood, it will not break easily.

Patent No. 59634

Patent No. 049151

A wide variety of domestic and foreign wood
We have everything from standard wood to beautiful and rare natural wood.

By URUSHI (painting), water repellency and antibacterial properties are also enhanced.

The blade

This Gyuto KUROUCHI is crafted from Aogami steel, known for its superior edge retention and sharpness, for precise and effortless cutting. It is versatile enough for a range of tasks and is ideal for slicing, dicing, and chopping meats and vegetables.

Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones, lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad because the cold will make hard steel even more brittle. If you wouldn’t chew it with your own teeth, don’t cut it.   The KUROUCHI finish provides superior edge retention, making it an optimal choice for any professional kitchen. Its blade is hardened to approximately 60-61 HRC, making it an ideal tool for a variety of slicing and chopping needs.

After use, wash the knife by hand with regular dish soap, rinse with hot water and dry by hand immediately. Dishwashers are very bad for knives.   Its Japanese Aogami Steel construction ensures an ultra-sharp and long-lasting edge that requires minimal maintenance and sharpening over time.

Aogami Steel easily gets rust and requires good maintenance. The steel's maintenance will ensure decades of sharp use; it's definitely worth the effort.

With the sound of a violent blow sparks, the way thick steel is transformed into a kitchen knife in the blink of an eye is truly craftsmanship. By hitting it many times with a hammer and stretching it, impurities come out, by making the structure “dense”, it becomes a knife with high hardness and stickiness. The precise forging process creates a knife that's both highly resilient and razor-sharp, making it an essential tool for any home chef.

You can see the marks of the hammer that was struck up with a hammer, it has the characteristic of being handmade by craftsmen and resistant to rust compared to polished finishing. A durable blade ideal for traditional knives techniques that will last for years. Perfect for both professional and home chefs who value quality and craftsmanship.

Because free forging, can be easy to innovation. The different pieces are handmade by experienced blacksmiths, giving each blade unique characteristics and making them highly durable.
The knife is consistently performed by a single craftsman, without being bound by the framework of the process, so can continue to improve and evolve. The result is a handmade, one-of-a-kind knife of superior quality, imbued with the skill and technique of a master craftsman.