"MOTOKANE" Gyuto (Chef's Knife) Aogami Super Steel, White Oak Handle, 210mm

★★★ Three HONMAMON Stars

Specification

■ Material:
Blade: Aogami Super, Base metal: Soft iron,
Handle: burnt lacquer white oak

■ Blade shape: Double-edged

■ Blade finish: Black finish

■ Handle shape: Octagonal

■ Manufacturing: Made in Japan

■ Uses: Mainly for cutting meat

【210mm】
Size:Total length 365mm, Blade length 210mm Blade width 45mm (base) Blade thickness 3mm
Handle length 140mm, Width 25mm (max) Thickness 20mm
Weight: Approx. 165g

Item no. 1119283

What is kurouchi knife?

Kurouchi knives retain the scaly residue left from the forging process, meaning that the residue works as coating on the carbon steel to prevent from rust. The finish of Kurouch reduces reactivity on carbon steel knives, and give the knife a very characterful, rustic aesthetic prized by many knife enthusiasts. Kurouchi finishes varying widely in appearance, uniformity, and durability. Rarely do pictures do these finishes justice as they have a very complex look and feel to them. Of course, you need to sharpen the edge every time after using it even if the Kurouchi coating works for the sides of blade.

TOSA traditional skill “Free Forging”

TOSA cutlery started from 1621, over 400 years ago. Forge to finished need many steps, all steps just made from one blacksmith.  Easy to control every part and keep it free style to forging, because that’s made by same craftsman. So, that’s why call this skill to “Free Forging”.

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.

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.

KUROUCHI forging with different color for every cutlery. TOSA “MOTOKANE” with additional process of kurouchi knives. On every knife have different color. 

It could have some small scratches, flaws or bent, but they are the proof of handmade! The product seems rougher than machine made ones, but the quality is great, which you cannot feel with machine made one!

This knife isn’t using press process and solvent to make the pattern of knife,  The final pattern and color of knife just depend on oxide film by random. So, the one and only knives.

So many situations can use that double bevel knife.

Double bevel knife with more tough of edge than single bevel, and easily to handle, good for Japanese food and western food.

Because free forging, can be easy to innovation.

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.

This knife isn’t mass production. We are focus on the knife quality than productivity. You can feel the soul of craftsman. We recommend you use that for gift.

Features

This Gyuto knife is crafted through fire forging by one of Tosa's top knife smiths. The cutting edge is made of Hitachi Yasugi's highest-grade steel, Aogami Super. The fire-forged process involves hammering and stretching thick steel to create a dense and fine structure. Careful heat treatment is applied to fully bring out the exceptional properties of Aogami Super steel.
The handle features a unique octagonal design made from white oak, which is cut from logs and naturally dried for 1 to 2 years. The surface is lightly scorched, revealing distinctive white oak patterns and a black gradient from the scorching. It is finished with lacquer, resulting in a durable and chemically resistant handle with a striking appearance.
Although named "Gyuto" (chef knife), this versatile knife is suitable for cutting a variety of ingredients beyond meat and is commonly referred to as a chef's knife overseas. Compared to a santoku knife, the Gyuto has a longer blade and a narrower width, making it particularly effective for cutting meat blocks and trimming sinews.
This Gyutoe knife is highly recommended for professional chefs and cooking enthusiasts alike.

■ About sharpness:
This knife is made of steel and has been coated with a special varnish for rust prevention. Using it straight out of the box may result in reduced cutting performance compared to its original sharpness. As you use it, the varnish will come off, and you will be able to experience the knife's true sharpness through sharpening. Additionally, it has been designed with a versatile edge that can accommodate a wide range of users. It has been finished to make it easy for you to sharpen it to your liking, so please sharpen it yourself to achieve your preferred cutting performance.

■ Note:
From forging to sharpening, the knife is made by hand.
During the manufacturing process, scratches and peeling of the oxide coating may occur on the blade.
For this reason, we do not inspect for small scratches or peeling of the oxide coating.
Since the knife is free forged, there may be differences in size for each product, and the blade may have slight distortions or bends.
Do not use a dishwasher or dryer.Since it is a steel knife, it will rust.Since it has a black finish, rust is not noticeable, but please wipe off any moisture frequently before use.
The Aogami super of the cutting blade is hard and is more difficult to sharpen than ordinary knives. Please understand this before purchasing.

Import duties; taxes and charges are not included in the item price or shipping charges. These charges are the buyer's responsibility. 

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