Gekko Cell 170mm Carbon Steel Aogami no. 2 Kurouchi

Product description

This Bunka Gekko (Moonlight) knife with a blade length of 170 mm is a completely handmade original, made entirely in Japan using traditional methods. Each piece is one-of-a-kind , i.e. a unique specimen that is not produced in series production. The blade was specially ordered from a traditional master blacksmith, who follows techniques dating back to the Edo period.

The knife is made with an emphasis on maximum cutting performance, a clean cut and long-term usability. The cut is fast, smooth and leaves a beautifully smooth surface of the ingredients, which has a positive effect not only on the appearance, but also on the taste and texture of the prepared dishes.

The core of the blade is made of Aogami No. 2 (Blue Paper Steel #2) – a highly prized carbon steel that is the standard in professional Japanese kitchens. This steel is hard, tough, extremely sharp and very easy to sharpen. The blade is clad with soft iron, which makes sharpening easier and increases resistance to breakage. The surface has a kurouchi (black forged) finish, which emphasizes the traditional look and helps to partially protect the blade.

Great emphasis has been placed on the limit of sharpness. The blade is forged by repeated hammering and then ground at a very precise angle to achieve the maximum possible sharpness while maintaining a reasonable blade life. It is a thin, hard blade that offers top performance - just the kind that professionals require. At the same time, it is true that the long-term quality of the blade is always determined by regular and correct sharpening, where the Aogami No. 2 excels.

The handle is handmade from chestnut wood, which is light, strong and comfortable to hold. Chestnut is a traditional material used for working Japanese knives due to its durability and natural non-slip surface. The entire knife is very light, perfectly balanced and provides maximum control when cutting.

Knife category

• Knife category: Limited edition
• Knife type: Cell (universal knife)
• Country of origin: Made in Japan

This knife falls into the category of handmade, unique Japanese knives that are not part of regular mass production. These are pieces produced in small quantities or as individual specimens, often in collaboration with a specific master blacksmith.

These knives are designed for users who are looking for an authentic Japanese knife with maximum performance, long life and a distinctive artisanal character. This is not a collector's item "for display", but a full-fledged working tool that can serve for decades.

Knife specifications

• Total length: approx. 320 mm
• Blade length: approx. 170 mm
• Blade height: approx. 45.5 mm
• Blade thickness: approx. 1.9 mm
• Weight: approx. 118 g (handmade - slight variations possible)
• Sharpening: ambidextrous (for right- and left-handed people)

Materials used

• Blade core: Aogami No. 2 (Blue Paper Steel #2, carbon steel)
• Casing: soft iron
• Blade surface: kurouchi (black forged)
• Handle: chestnut wood
• Handle mouth: nylon resin

Blade features

Extreme sharpness and long blade life. Very easy to sharpen. Traditional hand forging without compromise. Kurouchi finish with an authentic look. Light, thin and extremely sharp blade.

Recommendations for new knives

Even though new knives are sharp, you will only know their true sharpness after the first sharpening on a whetstone. To achieve maximum performance and cutting feel, we therefore recommend that you first finely sharpen your new knife on a water stone. If you are not confident in sharpening yourself, we also offer a complete knife sharpening service - if you are interested, please contact us via the contact form.

Knife maintenance recommendations

To maintain a long life and maximum sharpness, we recommend rinsing the knife with lukewarm water after each use, drying it thoroughly and storing it in a dry place. Avoid using the dishwasher, prolonged contact with water or acidic foods - these can damage the blade and handle. For carbon steel knives, it is advisable to treat the blade with a thin layer of mineral or camellia oil from time to time to prevent corrosion. To maintain sharpness, we recommend regular fine honing or sharpening on water stones.

Warning – carbon steel knives

Carbon steel knives are not stainless steel - they can rust, darken or develop a fine patina over time. These changes are a natural and desirable process that protects the blade and adds character. After use, always rinse, dry and store the knife in a dry place to prevent excessive corrosion. We also recommend purchasing a fine eraser to clean the patina with these knives. Lightly dampen the knife, gently "erase" it and the patina will gradually disappear. Carbon steel knives have the significant advantage of being sharper and easier to sharpen, but they do require more care.

Notice

• Not suitable for dishwashers or dryers, as high temperatures, chemicals and mechanical stress can damage the blade and handle.
• The knife is not intended for cutting bones, frozen foods, hard shells or other extremely hard ingredients that may cause the blade to chip.
• Do not use the knife for prying, chopping, or as a multipurpose tool outside the kitchen – the blade is designed solely for cutting.
• Avoid cutting on hard surfaces such as glass, stone or ceramic; we recommend using wooden or high-quality plastic cutting boards.