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

★★★ Three HONMAMON Stars (link)

■Materials:
Blade: Blue paper super, Base metal: Soft iron
Handle: Rosewood
Ferrule: Laminated red plywood

Blade shape: Double-edged

Blade finish: KUROUCHI

Handle shape: Octagonal

■ Manufacturing: Made in Japan

■ Use: Mainly for cutting meat

■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 finest steel, Aogami Super.
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 Super.
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-stretch the tendons.
The handle is made of rosewood octagonal handle, which combines durability and beauty thanks to patented technology.
This versatile knife is recommended for professionals and those who love cooking.

■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, we make our knives by hand.
During the manufacturing process, scratches and peeling of the oxide coating may occur on the blade.
Therefore, we do not inspect for small scratches or peeling of the oxide coating. Since these
are free forged products, there are differences in size for each product, and the blade may have slight distortions or bends.
Do not use a dishwasher or dryer.
Since these are steel knives, they will rust.
Since they have a black finish, rust is less noticeable, but please wipe off moisture frequently before use.
Since the cutting edge is made of high-hardness blue paper super, it is more difficult to sharpen than regular knives.
Please be careful if you are sharpening them yourself.

Japanese kitchen knives have become a sensation in the culinary world for their sharpness and versatility. In this knife series, knife blade made from Tosa; knife handle made from Echizen Fukui; produced the knife in Bansyu Hyogo. Tosa and Echizen is the most famous kitchen knife making regions in Japan. Also, BANSYU is the most famous cutlery making regions in Japan. Built with the finest components, this series is the perfect tool for all types of cutting, giving sharp and precise results every time. Each knife is handcrafted according to traditional techniques and is the result of centuries of Japanese knife-making craftsmanship.

Cleanly combined traditional Japanese blacksmithing techniques in MOTOKANE series. This pairing of modern and traditional methods results in an exceptional culinary experience, with a sharp blade that stays sharp longer and resists oxidation.

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. 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.

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.

TOSA traditional skill “Free Forging” This method creates a unique, durable, and high-performance blade that is both light and easy to use. Its balance and cutting power make it an ideal choice for professional chefs and cooking enthusiasts alike.

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”. This traditional "Free Forging" technique has been passed down for generations, ensuring an incredibly precise and durable cutting edge. It's a reliable product that won't let you down.

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.

KUROUCHI forging with different color for every cutlery. TOSA “MOTOKANE” with additional process of KUROUCHI knives. On every knife have different color. The combination of materials and techniques creates a robust and beautiful blade that can be relied upon for long-lasting performance.

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. It's rare, handcrafted finish ensures that every blade is unique and makes for a beautiful addition to any kitchen. 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!

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. This knife is a versatile kitchen tool that can handle a variety of cutting tasks. Its double bevel composition enables superior durability and sharpness. Its flexibility makes it suitable for both Japanese and Western cuisine.

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.

This knife isn’t mass production. Hand crafted and designed to both retain and sharpen its razor-sharp knife edge for lasting use and performance.

We are focus on the knife quality than productivity. You can feel the soul of craftsman. We recommend you use that for gift. This knife will make a perfect gift for anyone looking for something special. It is crafted with high-quality materials and hand-sharpened to ensure durable and long-lasting performance.

 

Size:

210mm/with Wooden case

Size: Total length 375mm
Blade length 210mm Blade width 45mm (base) Blade thickness 3.5mm
Handle length 145mm Width 25mm (max) Thickness 20mm

Weight: Approx. 175g

Item no. 1118424/1118998

240mm/with Wooden case

Size: Total length approx. 410mm
Blade length approx. 240mm Blade width approx. 50mm (base) Blade thickness approx. 3.5mm
Handle length approx. 145mm Width approx. 25mm (max) Thickness approx. 20mm

Weight: Approx. 195g

Item no. 1111899/1118999

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