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alt="A Miyazaki kurouchi rentetsu aogami#2 gyuto 240mm with a dark, rectangular handle and a slightly curved, patterned blade rests on a dark grey surface, showcasing traditional craftsmanship."
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alt="A Miyazaki kurouchi rentetsu aogami#2 gyuto 240mm with a dark, rectangular handle and a slightly curved, patterned blade rests on a dark grey surface, showcasing traditional craftsmanship."
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alt="A close-up view of a Japanese chef’s knife with a damascus-patterned blade resting on a gray surface. The edge and unique texture of the blade are clearly visible."
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alt="Close-up of a Damascus steel knife blade highlighting its wavy, layered pattern on the metal surface, photographed against a plain gray background."
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alt="Close-up of a Damascus steel knife blade highlighting its wavy, layered pattern on the metal surface, photographed against a plain gray background."
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alt="A close-up of a chef’s knife with a dark, patterned blade and a pointed tip, positioned on a plain grey surface. The blade displays wavy lines and striking texture characteristic of Damascus steel craftsmanship."
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alt="A close-up of a chef’s knife with a dark, patterned blade and a pointed tip, positioned on a plain grey surface. The blade displays wavy lines and striking texture characteristic of Damascus steel craftsmanship."
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alt="A close-up view of a Japanese chef’s knife displays intricate patterns on the blade, emphasizing traditional Damascus steel craftsmanship, set against a plain grey background."
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alt="A close-up view of a Japanese chef’s knife displays intricate patterns on the blade, emphasizing traditional Damascus steel craftsmanship, set against a plain grey background."
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alt="Close-up of the tip of a Damascus steel knife blade featuring distinctive wavy patterns and a matte finish, highlighting its craftsmanship against a gray background."
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alt="A close-up of a Japanese-style kitchen knife with a dark blade and visible layered patterns rests on a gray textured surface, highlighting its traditional craftsmanship. The knife is shown horizontally with the handle partially visible."
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alt="A close-up of a Japanese-style kitchen knife with a dark blade and visible layered patterns rests on a gray textured surface, highlighting its traditional craftsmanship. The knife is shown horizontally with the handle partially visible."
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Miyazaki kurouchi rentetsu aogami#2 gyuto 240mm
Regular price¥85,000 JPY
Regular priceSale price¥85,000 JPY
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Specifications
The Miyazaki kurouchi tanjirentetsu aogami#2 Gyuto 240mm is a Japanese chef's knife hand-forged in Nagasaki by Haruki Miyazaki. The blade has an Aogami#2 carbon steel core clad in wrought iron (rentetsu). Aogami#2 offers a good balance of sharpness, toughness, and ease of sharpening. The etched finish brings out the wrought iron's distinctive wood-like grain. At 274g with a 246mm cutting edge, it's a hefty knife with an authoritative feel in hand. Fitted with an octagonal mono ebony handle.
Rentetsu (wrought iron)
Wrought iron was widely used in the 1800s for anchor chains, wagon wheels, and other applications. It is no longer commercially produced, so all wrought iron available today is reclaimed from century-old structures and artifacts. Its fibrous structure creates a distinctive streaky grain, unique to each blade. For this knife, the wrought iron we provided to Miyazaki-san is from the mid-1800s.
Note on Wrought Iron Characteristics
Wrought iron naturally contains slag inclusions. During the forging process, these inclusions may be dislodged, leaving small voids or pockets along the grain lines or on the spine. This is a natural characteristic of wrought iron, not a defect.
Details
Blacksmith:Haruki Miyazaki Producing Area: Nagasaki, Japan Knife type:gyuto Finish: kurouchi Core steel: Aogami#2 HRC: ~62 Cladding: wrought iron (rentetsu)
Blade and Handle Specs
Overall length: 405mm Blade length (heel to tip): 246mm (9.7") Blade height at heel: 54mm Spine thickness: at the handle: 3.9mm at the heel: 3.8mm midway: 2.6mm 1cm from the tip: 1.3mm Weight: 274g Edge/bevel: 50:50 Handle: octagonal mono ebony Hand orientation: ambidextrous Saya / sheath: none
Notes: a. For the care and maintenance of wrought iron gyuto, please refer to our care guide below. b. Slight variations in measurements and surface finish are common in hand-forged Japanese knives. c. Wrought iron naturally contains slag inclusions. During forging, these may be dislodged, leaving small voids or pockets on some pieces. This is a natural characteristic, not a defect.
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Complete Care Guide
