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Home | Japanese Kitchen Knives | Kiyoshi Kato 240mm Gyuto Aogami 2 Kurouchi Ho

Kiyoshi Kato 240mm Gyuto Aogami 2 Kurouchi Ho

£565.40
£565.40
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Iron Clad Aogami 2 gyuto that retains its dark kurouchi finish from pine charcoal heat treatment. This is a heavier weight gyuto with a strong meat cutting bias.

Kiyoshi Kato works out of Hokuto City in Yamanashi Prefecture. He is a licensed sword maker since the late 70s who trained under his father and grandfather and has added kitchen knives to his small, all handworked production.

Forged and heat treated utilizing traditional techniques, Kato-san's knives are sought after and very few are made. We are very happy to be able to offer this knife.

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 & 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.

Steel Type

Iron Clad Aogami 2

Handle Material

Teak

Weight

234 grams

Height at Heel

50 mm

Overall Length

400 mm

Cutting Edge

233 mm

Thickness(at heel)

5 mm

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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Kiyoshi Kato 240mm Gyuto Aogami...

£565.40
£565.40
Sold Out