Masakage Koishi Aogami Super Gyuto 210mm Japanese Chef Knife - Premium Carbon Steel Kitchen Knife for Professional Chefs & Home Cooking, Perfect for Slicing, Dicing & Meat Cutting

Masakage Koishi Stainless Clad Aogami Super Kurouchi Tsuchime 210mm Gyuto

Elevate your culinary experience with the Masakage Koishi Stainless Clad Aogami Super Kurouchi Tsuchime 210mm Gyuto. Hand-forged in Fukuyama, Hiroshima, Japan, by the renowned blacksmith Yoshimi Kato, and expertly sharpened by the legendary Takayuki Shibata, this masterpiece is a must-have for professional chefs and cooking enthusiasts alike.

Specifications

• Region: Fukuyama, Hiroshima, Japan
• Brand: Masakage
• Blacksmith: Yoshimi Kato
• Sharpener: Takayuki Shibata
• Hardness (HRC): 63 - 64
• Core Steel: Aogami Super Steel
• Cladding: Tsuchime (hammered) Kurouchi (black) stainless steel
• Blade Length: 210mm
• Blade Height: 48mm
• Spine Thickness at Heel: 2.8mm
• Spine Thickness Mid-Blade: 2.2mm

Why Choose the Masakage Koishi Gyuto?

The combination of Aogami Super Steel and stainless cladding ensures exceptional sharpness, durability, and rust resistance. The handcrafted Tsuchime (hammered) finish and Kurouchi (black) coating provide a stunning aesthetic and reduce food sticking during cutting. Perfect for precise slicing, dicing, and chopping, this gyuto balances beauty and functionality for superior performance.

Common Questions

1. Is this knife suitable for beginners?
While the Masakage Koishi Gyuto is crafted with professionals in mind, it is also a fantastic choice for serious home cooks ready to invest in top-tier cutlery.

2. How do I care for the knife?
Keep the blade dry and clean after use. Use a sharpening stone for maintenance to preserve its razor-sharp edge. Avoid cutting frozen or hard foods to maintain the blade's integrity.

3. What makes Aogami Super Steel unique?
Aogami Super Steel combines exceptional hardness and edge retention with ease of sharpening, making it a favorite among knife enthusiasts and professionals.