"AZUMASYUSAKU" Gyuto Kurouchi (Chef's Knife) Aogami no.1 Steel, 210mm~240mm

Specifications

■ Materials:
Blade: Aogami No.1 Steel
Handle: Walnut

■ Blade Type: Kurouchi Double‑bevel (Available for both Right and Left Hander)

■ Handle Shape: Octagonal

■ Use: Cutting Meat, Vegetables, Fish.

■ Manufacturing: Made in Tosa Japan

■ Features:
This knife isn’t mass production. We are focus on the knife quality than productivity.
It is a knife blacksmith made by traditional forging style.
Aogami Steel is very good for cutlery tools, because it can made sharp edge.
Since this is a hand-forged product, there may be scratches on the blade or peeling oxide film.
Rough Appearance, but you can feel Tosa Craftsmen Spirits! We recommend you use that for gift.

■ Notes:
Aogami No.1 Steel is the good steel of Japan for professional knives.
However, it gets rust easily and requires good maintenance.
If you want to keep a knife sharp, you need use hard sharpening stone to maintain it.
Do not use in a dishwasher or dryer.

【210mm】
■ Size: Total length: approx. 365mm
Blade: cutting edge approx. 210mm, blade width approx. 50mm (at the heel), thickness approx. 3mm
Handle: length approx. 140mm, width approx. 25mm (max), thickness approx. 20mm
■ Weight: about 180g
 Item no. 4573200717321

【240mm】
■ Size: Total length: approx. 400mm
Blade: cutting edge approx. 240mm, blade width approx. 55mm (at the heel), thickness approx. 3mm
Handle: length approx. 140mm, width approx. 25mm (max), thickness approx. 20mm
■ Weight: about 215g
 Item no. 4573200717338

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”.

KUROUCHI forging with different color for every cutlery. TOSA KUROUCHI 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.

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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