HONMAMON "MOTOKANE" Wa-Gyuto Kurouchi (Chef's Knife) Aogami Steel No.1, Wooden Case, 210mm

■Size: Total length 370mm
Blade length 210mm Blade width 48mm (base) Blade thickness 2.5mm
Handle length 145mm Width 28mm (max) Thickness 23mm

Weight: Approx. 160g

■Material:
Blade: Aogami No. 1, Base metal: Soft iron
Handle: Walnut
Ferrule: Plastic

Blade shape: Double-edged

Blade finish: Black finish

Handle shape: Octagonal

■ Manufacturing: Made in Japan

■ Uses: General food ingredients

■Notes: Comes in a wooden box

■Features:
This chef's knife is fire-forged by one of Tosa's leading knife smiths.
The cutting edge is made of Hitachi Yasugi's high-quality Aogami No. 1 steel.
The thick steel is hammered and stretched during the fire-forging process, resulting in a dense structure.
Furthermore, the heat treatment is carried out with the utmost care to bring out the best in the characteristics of Aogami No. 1.
Although it is called a chef's knife, it is a versatile knife that can cut things other than meat and is known overseas as a chef's knife.
The blade is longer and narrower than a Santoku knife, making it easy to cut blocks of meat and de-vein the meat.
The handle is a round walnut handle that is easy to grip and matches the Japanese atmosphere.
It comes in a wooden box, making it the perfect gift.

■About sharpness:
This knife is made of steel, so it is coated with blade varnish to prevent rust.
Therefore, if you use it straight out of the box, it will not be as sharp as it should be.
The varnish will come off as you use it, but you can experience the original sharpness by sharpening it.

■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.

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.

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.