Motokane Gyuto 210mm Aogami No. 1 Kurouchi

Product description

This hand-forged chef's knife with a blade length of approximately 210 mm comes from the Tosa region, Kochi Prefecture, Japan , which is one of the most important centers of traditional Japanese knife making. The knife was made by an experienced blacksmith, whose work is characterized by a high technical level, precise workmanship and an emphasis on functionality without compromise.

Unlike factory-made knives, each hand-forged piece is the result of individual work by a specific master. This knife has a carefully forged blade with minimal unevenness and an evenly guided edge, which ensures high stability, durability and very good cutting performance. The thicker spine and precisely drawn profile create a dense and solid material structure that supports the knife's long life in everyday use.

The core of the blade is made of Hitachi Yasugi Aogami No. 1 (Blue Paper Steel #1, carbon steel) , which is one of the highest quality carbon steels used in Japanese cutlery. It offers very high hardness, excellent edge durability and allows for an exceptionally fine and sharp edge. The soft iron sheath increases the toughness of the blade and facilitates sharpening and long-term maintenance. The traditional black forged finish (kurouchi) underlines the artisanal character of the knife and at the same time partially protects the blade surface.

The handle has an octagonal shape and is made of Zelkova wood (bonsai, elm family) , which is strong, stable and pleasant to the hand. The transition ring made of red laminated plywood is a subtle but functional detail. The geometry of the knife is longer and narrower than the Santoku type, which makes it especially suitable for slicing meat, portioning and removing tendons, but at the same time it remains a full-fledged universal chef's knife.

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Knife category

Knife category: handmade Japanese knife
Production type: limited handmade production
Production area: Tosa, Kochi Prefecture, Japan

This knife is not produced in series. Each piece is the result of individual work by a blacksmith and is intended for long-term use as a full-fledged working tool.

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Knife specifications

Knife type: chef's knife (Gyuto)
Blade length: approx. 210 mm
Total length: approx. 365 mm
Blade width at the heel: approx. 47 mm
Blade thickness: approx. 3.5 mm
Handle length: approx. 140 mm
Handle width: approx. 25 mm (max.)
Handle thickness: approx. 20 mm
Weight: approx. 165 g
Grinding: double-sided

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Materials used

Blade – core: Hitachi Yasugi Aogami No. 1 (Blue Paper Steel #1, carbon steel)
Blade - sheath: soft iron
Blade surface: traditional black forged finish (kurouchi)

Handle: Zelkova wood (bonsai, elm family)
Handle shape: octagonal
Transition ring: red laminated plywood

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Blade features

The blade is hard, stable and designed for long-term use.
Aogami No. 1 carbon steel offers very high blade durability and a fine edge.
Hand forging in the Tosa region ensures a dense material structure and precise cut control.
The thicker spine contributes to higher durability while maintaining good cutting ability.

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Recommendations for new knives

The blade is coated with a protective varnish to prevent corrosion during transport. This varnish will gradually wear off during use.
To achieve maximum sharpness and optimal performance, we recommend that you gently sharpen the knife on a water stone before using it for the first time.

If you don't dare to sharpen your own knives, we also offer a complete knife sharpening service.

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Knife maintenance recommendations

After each use, rinse the knife with lukewarm water, dry thoroughly and store in a dry place.
Avoid prolonged contact with moisture and acidic foods, which can accelerate corrosion.

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Warning – carbon steel knives

Carbon steel is not stainless steel.
The blade may darken over time, develop a patina or rust slightly if not cared for properly. These changes are natural, do not negatively affect the functionality of the knife and the patina partially protects the blade.

After use, always rinse the knife, dry it and store it in a dry place.

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Notice

Not suitable for dishwasher.
The knife is not intended for cutting frozen foods, bones or other very hard ingredients.
Each knife is handmade, minor differences in dimensions, fine scratches or small irregularities are a natural part of handmade production.

Country of origin: Made in Japan