Premium Kyohei Shindo Blue #2 Steel 240mm Gyuto Chef Knife - Kurouchi Iron Clad No Handle - Japanese Kitchen Knife for Professional Chefs & Home Cooking, Perfect for Slicing, Dicing & Meat Cutting
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Description
Kyohei Shindo Blue #2 Iron Clad Kurouchi 240mm Gyuto
Hand-forged by the talented blacksmith Kyohei Shindo in Tosa, Japan, the Blue #2 Iron Clad Kurouchi 240mm Gyuto combines traditional craftsmanship with exceptional performance. This versatile chef's knife is ideal for precise slicing, chopping, and dicing, making it a must-have for both professional chefs and home cooks.
Specifications
- Blacksmith: Kyohei Shindo
- Location: Tosa, Japan
- Steel Type: Aogami (Blue) #2 Carbon Steel
- Cladding: Iron
- Finish: Kurouchi
- Weight: Approximately 160-170 g
- Blade Length: 240 mm
- Overall Length: (no handle)
- Spine Thickness at Heel: Approximately 4.8 mm
- Blade Height at Heel: 53mm
Product Description
The Kyohei Shindo Blue #2 Iron Clad Kurouchi 240mm Gyuto features a core of Aogami #2 Carbon Steel, prized for its incredible edge retention and ease of sharpening. The blade's kurouchi finish not only enhances its rustic aesthetic but also provides additional protection against corrosion. Designed to handle a variety of cutting tasks with precision and ease, this knife is a perfect addition to any kitchen. Its lightweight construction ensures comfort during extended use.
Common Questions
What makes Aogami #2 steel special?
Aogami (Blue) #2 Carbon Steel is renowned for its superior edge retention, toughness, and ability to achieve an incredibly sharp edge. It is favored by many professional chefs and knife enthusiasts.
How should I care for this knife?
To maintain the quality of this carbon steel knife, hand wash it immediately after use and dry it thoroughly to prevent rust. Applying a light coat of food-safe oil periodically can help protect the blade.
What is the kurouchi finish?
The kurouchi finish is a traditional blacksmithing finish that provides a rustic, textured appearance. It also adds an extra layer of corrosion resistance to the blade.
