Honmamon-Japan

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

Sale price Price US$96.00 Regular price Unit price per

★★ Two HONMAMON Stars (link)

It is a knife blacksmith made by traditional forging style.
Free Forging from Tosa Japan.
Aogami No.1 Steel is a superlative steel for professional knives.
However, it gets rust easily, so it needs maintenance.
Edge of Blade: Aogami Steel No.1. It contains high-Carbon. Hardness: around HRC62 +/- 1.
Aogami Steel is very good for cutlery tools, because it can made sharp edge.
Double Bevel. Available for both Right and Left Hander
Made in Japan! Handmade by Tosa Craftsmen! Kurouchi : Rough Appearance, but you can feel Tosa Craftsmen Spirits!
Use: Meat, Fish. Vegetables, Fruits
If you want to keep a knife sharp, you need use sharpening stone to maintain it.

Gyuto is Chef's knife.
From your kitchen to a chef's kitchen, this knife is used most frequently.

Inspired by the profile of a traditional European chef knife, Gyutos are a multipurpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, this is it. For the at-home or professional cook as well.

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.

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.

Aogami Steel easily gets rust and requires good maintenance.

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.

Hammering steel to give it shape and strength. 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 “KIYOKANE” and “MOTOKANE” with additional process of kurouchi knives. On every knife have different color.

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.

<210mm> New Type　Edge: Honbazuke (Very Sharp), Handle: Walnut

SIZE: Blade Length about 210mm(8.3inch), Whole Length 360mm(14.2inch), Weight about 190g(6.7oz) Height of the blade: abt 47mm (1.85").

Item no. 4573200715662

<240mm> New Type　Edge: Honbazuke (Very Sharp), Handle: Walnut

SIZE: Blade Length about 240mm(9.4inch), Total length 400mm(15.7inch), Weight about 298g(10.5oz) Height of the blade: abt 53mm (2.1").

Item no. 9991279

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