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Home | Japanese Kitchen Knives | Hatsukokoro Kurosagi 210mm Kiritsuke Gyuto Aogami Super Kurouchi San M

Hatsukokoro Kurosagi 210mm Kiritsuke Gyuto Aogami Super Kurouchi San Mai Walnut Handle

€170,81
€170,81
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Full sized hand forged gyuto from the Maeda family's Motokyuuichi workshop Shimabara City in Nagasaki Prefecture. Kurosagi means black swan and references the dark kurouchi finish from the forge.

These rustic style knives have a simple unfussy finish, they are in the style of rustic Japanese knives with a good forging and a simple finish that keeps them affordable. This knife has a very robust feel and would be a great fit for those who like a bit of weight in their gyuto.

Aogami super is famous for it's edge duration, the addition of tungsten and vanadium to it's alloy make for a toothy cutting feel as the edge begins to dull, aogami super holds its peak sharpness well but really gets its duration from it's ability to cut well as it dulls.

This knife has a hard carbon steel core with iron cladding for added durability. The entire blade will develop a patina with use, especially with acidic foods. Special attention is needed to keep from rusting. Do not leave wet. Hand wash and dry, no dishwasher. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards. Rust can be removed with a light abrasive.

Brand: Hatsukokoro Kurosagi
Smith: Maeda family
Producing Area: Shimabara, Nagasaki
Profile: Kiritsuke Gyuto
Size: 210mm
Steel Type: Carbon Steel
Steel: Aogami Super
Handle: Walnut Wood & Buffalo Horn Ferrule Octagonal
Total Length: 258mm
Handle Length: 133mm
Handle to Tip Length: 225mm
Blade Height: 50mm
Edge Length: 211mm
Thickness: 3mm
Weight: 174g
Hand Orientation: Ambidextrous

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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Hatsukokoro Kurosagi 210mm Kiritsuke Gyuto...

€170,81
€170,81
Sold Out