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Home | Japanese Kitchen Knives | Masazumi 180mm Gyuto Stainless Clad Aogami 2

Masazumi 180mm Gyuto Stainless Clad Aogami 2

$145.00
$145.00
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Hand ground stainless clad aogami 2 with bolstered pakka wood handles made in Seki city Japan. These knives represent the overlapping of small industrial production and skilled hand work that exemplifies our favorite knives out of Seki.

Stainless clad aogami 2 carbon steel offers the best of both stainless steel’s low reactivity with ingredients and aogami 2 tungsten carbon steel’s edge life and sharpenability. The blades are finished with a symmetrical hand grind giving them great food release and reduced thickening as they are sharpened in. These middle weight knives have both an authoritative solid feel and an ability for precise work.

The core of these knives is a non-stainless carbon steel, it should be mentioned that extra care is required, it should be washed and dried immediately after use. It will develop a dark patina with usage, but any orange rust should be removed with a light abrasive.

Brand: Masazumi
Producing Area: Seki City
Profile: Gyuto
Size: 180mm
Steel Type: Stainless Cald Carbon Steel
Steel: Aogami 2
Handle: Pakka
Total Length: 305mm
Handle Length: 115mm
Handle to Tip Length: 190mm
Blade Height: 43mm
Edge Length 187mm
Thickness: 1.8mm
Weight: 170g
Hand Orientation: Right-Hand Bias Double Bevel

This is a stainless steel knife. It should be hand washed and towel dried. Habitual dishwasher use will result in degraded edge and handle. Consistent long term exposure to moisture can lead to oxidation.

Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Using a quality wooden cutting board will keep a sharper edge for longer. Materials like glass, ceramic and bamboo should be avoided and will make the edge go dull quickly.

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

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