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Home | Japanese Kitchen Knives | Trade In Gesshin Kagekiyo 270mm Gyuto Aogami 1

Trade In Gesshin Kagekiyo 270mm Gyuto Aogami 1

£486.03
£486.03
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Trade in gyuto in great condition with original packaging but without saya that is usually sold with the knife. This iron clad carbon steel gyuto shows som signs of use via some light oxidation and appears to have been sharpened in about a mm. Any problematic oxidation was polished away. Some light kireba work is apparent but will eventually fade to flat as these things do. Comes with a fresh BC edge.

The Gesshin Kagekiyo Series is a high-end series that was developed and originally marketed by the knowledgeable folks at Japanese Knife Imports in Los Angeles. It was made to their specifications by craftspeople in Sakai. Highlights include a great geometry and profile with fine heat treatments indicative of it's ease of taking a new edge. The aogami 1 steel is known to have the highest carbon content of the aogami family of steels which means it will continue to sharpen well and have nice edge retention, but it will could be a bit chippy when it's thin. With the sharpening that has already been done to this knife, the edge has become a bit tougher. The handle is fairly unique with a natural lacquer over a dark wood with some light-glittery inclusions.

 

Brand: Gesshin Kagekiyo
Producing Area: Sakai, Japan
Profile: Gyuto
Size: 270mm
Steel Type: Iron Clad Carbon steel
Steel: Aogami (blue) 1
Handle: Wood with Urushi Lacquer
Total Length: 416mm
Edge Length: 216mm
Handle to Tip Length: 275mm
Blade Height: 50mm
Thickness: 3.45mm
Handle Length: 139mm
Weight: 249g
Hand Orientation: Ambidextrous
Saya: Hitohira WB 270mm Gyuto Saya - Ho Wood - Sold Separately

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.

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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