Gekko Cell 180mm Carbon Steel Aogami no. 2 Kurouchi

Product description

This Bunka knife Gekko (Moonlight) with a blade length of 180 mm is a completely original, handmade Japanese knife, made entirely in Japan using traditional craftsmanship. It is not a mass production - each piece is the result of a custom-made blade and hand-finished with an emphasis on maximum functionality, balance and cutting performance.

The blade belongs to the so-called "14 series" , which is designed with one goal in mind: to reach the limit of maximum possible sharpness while maintaining usability in practice. A hard and thin blade cuts best, but is commonly prone to chipping. This knife solves this compromise by repeatedly hand hammering and blacksmith compacting the steel, followed by grinding at a very precise angle. The result is a blade that is hard, thin, extremely sharp, and surprisingly tough at the same time.

The core of the blade is made of Aogami No. 2 (Blue Paper Steel #2) – one of the most respected carbon steels in Japanese cuisine. It offers exceptional sharpness, long edge life and very easy sharpening, which is the main reason why professional chefs have used it for decades. The soft iron sheath increases durability and makes maintenance easier. The blade surface has a traditional kurouchi (black forged) finish, which emphasizes the artisanal character of the knife and slightly reduces the formation of corrosion.

The handle is made of tanned Japanese oak , which offers a natural non-slip surface, high durability and a comfortable grip even during prolonged work. The tanning of the wood increases its stability and gives it a distinctive, authentic look. The joint is completed with a nylon resin bolster, which increases durability and hygiene.

This knife is designed for chefs who want a real, long-lasting work tool, not a compromise all-purpose product. With proper care, it can serve for decades with the same performance it offers today.

Knife category

Knife category: Limited edition
Knife type: Cell
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 models produced in small batches or as individual pieces, often in collaboration with specific master blacksmiths. These knives are designed for users who are looking for maximum cutting performance, authentic craftsmanship and long-term value, not just an ordinary kitchen tool.

Knife specifications

• Total length: approx. 325 mm
• Blade length: approx. 180 mm
• Blade height: approx. 48 mm
• Blade thickness: approx. 2.0 mm
• Weight: approx. 137 g
• Focus: double-sided

Materials used

Blade core: Aogami No. 2 (Blue Paper Steel #2, carbon steel)
Casing: soft iron
Blade surface: kurouchi (black forged)

Handle: tanned Japanese oak
Bolster: nylon resin

Blade features

Extreme sharpness achieved by hand hammering
Very long blade life
Easy to sand even after years of use
Traditional kurouchi surface
Balanced combination of hardness, thinness and toughness

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 recommend first gently sharpening a new knife on a whetstone.

If you don't dare to sharpen your own knives, 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 service 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 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 sharpening or grinding on water stones.

Warning – carbon steel knives

Carbon steel knives are not stainless steel – they may rust, darken, or develop a subtle patina over time.

These changes are a natural and desirable process that protects the blade and gives it character.

After use, always rinse, dry and store the knife in a dry place to prevent excessive corrosion. We also recommend purchasing a soft rubber to clean the patina with these knives. Lightly moisten the knife, gently "rubberize" it and the patina will gradually disappear. Carbon steel knives have a significant advantage in greater sharpness and easier sharpening, but they require more care.

Notice

Not suitable for dishwashers or dishwasher dryers - high temperatures and chemicals can damage the blade and handle.

The knife is not intended for cutting bones, frozen foods or extremely hard ingredients.

Each piece is handmade - slight differences in finish, handle color or kurouchi surface are a natural sign of hand-crafted craftsmanship and do not affect the functionality of the knife .