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.
Iron Clad Aogami 2
|Height at Heel||50 mm|
|Overall Length||400 mm|
|Cutting Edge||233 mm|
|Thickness(at heel)||5 mm|