or
Home | Japanese Kitchen Knives | Hatsukokoro Komorebi 210mm Gyuto Aogami 2 Kyomen Hand Finished Kireba

Hatsukokoro Komorebi 210mm Gyuto Aogami 2 Kyomen Hand Finished Kireba Ebony Blonde

$365.00
$365.00
$430.00
Sold Out

Shipping calculated at checkout.

Hand forged iron clad aogami 2 gyuto with blonde horn ferruled ebony handle. These have a tall heel and a robust feel with a thicker spine over the heel and belly. A strong distal taper makes for a nimble fine tip.

The finish grinding is excellent with a mirror finish over the face of the blade with finished spine and choil. The hand-finished flat wide bevel (kireba) will make for easy maintenance thinning.

These have a very thin grind behind the edge for smooth cutting but are best suited for those familiar with the demands of a Japanese knife. No twisting or scraping the edge and especially no cutting bones or other hard items.

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

Aogami 2

Handle Material

Ebony Blonde *these vary

Weight

243 grams

Height at Heel

52 mm

Overall Length

380 mm

Cutting Edge

220 mm

Thickness(at heel)

4 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.

How Shipping Works