Please read our message regarding changes regarding tariff impacts.

or
Home | Japanese Kitchen Knives | Tosa 210mm Gyuto Kurouchi Stainless Clad Aogami 1 Octagonal Red Sandal

Tosa 210mm Gyuto Kurouchi Stainless Clad Aogami 1 Octagonal Red Sandalwood Pakka

$188.00
$188.00
Sold Out

Shipping calculated at checkout.
READ IMPORTANT DELIVERY OPTION INFORMATION

Hand forged stainless clad aogami 1 with red sandalwood and octagonal pakka ferrule handle

Reasonably priced Tosa knives like these are characterized by good forging on good steel with minimal finish grinding keeping them affordable, in the rural market the handles are typically the least expensive plastic ferruled magnolia wood options, but we thought they deserved an upgrade on the handle. The convex bevel will have good food release and a little extra toughness being a hair thicker than a flat ground kireba but will need thinning after a dozen or so sharpenings to keep them moving through food smoothly. 

Please note, because of the affordable rustic nature of these knives finish, irregularities and minor imperfections are to be expected; slightly irregular grinds, a tiny wavyness in the edge or stray scratches on face of blade and roughness on heel or spine. All of these can be worked out in the future and are often par for the course on rustic knives like this. 

Hand forged knives from the Tosa area of Shikoku Island, Japan's least populated island with a long history of smithing. Shikoku's thick forests, agriculture and fisheries have led to a local style of smithing that is characterized by rustic free forged knives and tools. Many Tosa knives are ryoba style; forged and ground symmetrically and are suitable for both right and left hand users.

This is a stainless clad reactive carbon steel. It should be mentioned that extra care is required, as only the cladding of the blade is stainless and should be dried immediately after use. The core will develop a dark patina with usage, but any orange rust should be removed with a light abrasive.

210m cutting edge, 52mm high at heel, 225mm tip to handle 360mm overall 195 grams



About This Knife

General Purpose

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Stainless Clad Carbon

Reactive core steel between two non-reactive layers.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Gyuto

A Japanese chef’s knife inspired by Western profiles, the gyuto is versatile and balanced. It excels on vegetables, boneless meat, and fish. Its pointed tip allows for precision, while the gentle curve supports rocking cuts.

Listed Length: 210mm
Total Length: 360mm
Edge Length: 210mm
Heel Height: 52mm
Spine Thickness:
Weight:
Orientation: Ambidextrous

Blade Type: Stainless Clad Carbon Steel
Steel Type: Aogami 1 (Blue Paper #1)
Steel Hardness (HRC):
Reactive: Some Attention
Handle Type: Japanese (wa)
Handle Material: Red Sandalwood & Pakka Ferrule

  • This is a stainless clad carbon steel knife made from thin, hard steel
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • The carbon steel edge will oxidize with use and may rust if left wet. The stainless clad outer layers resist corrosion but can still stain with prolonged moisture exposure.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Medium-fine finish

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

$34.00
$34.00
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

$74.00
$74.00
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

$82.00
$82.00
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

$58.00
$58.00
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

$62.00
$62.00
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

$40.00
$40.00



Aogami 1 (Blue Paper #1)

Carbon (C): 1.3–1.4%| Tungsten (W): 1.5–2.0%| Chromium (Cr): 0.3–0.5%

Aogami 1 is a high|carbon tool steel (~1.3–1.4% C) with tungsten and chromium additions that enhance hardness and wear resistance. It’s capable of ~65 HRC and maintains excellent edge retention with moderate toughness. The steel sharpens cleanly, forms an exceptionally fine edge, and is common in top|end Japanese kitchen knives. Like other Aogami steels, it rusts easily and requires attentive care.