The Takayuki Iwai Aogami #2 damascus gyuto 210mm is a Japanese chef's knife from the "Fumon" series, forged by Takayuki Iwai. It features a core of Aogami #2 steel, a well-balanced steel, known for its sharpness, good edge retention, and ease of sharpening. The blade's damascus finish adds a unique pattern, enhancing its visual appeal. The knife's excellent fit and finish make it comfortable for use over extended periods. This gyuto is suitable for both professional chefs and home cooks, offering quality and functionality for various kitchen tasks.
❖ Master blacksmith Takayuki Iwai from Echizen was recognized as a Dentoukougeishi (Traditional Craftsman) by Japan's Ministry of Economy, Trade, and Industry in 1994. His legacy continued with his son, Takeshi Iwai, who achieved the same honor in 2006 — a significant milestone as the first instance in this field of two generations from the same family receiving such an esteemed recognition. The Iwai family's commitment to traditional handcrafting, as opposed to mass production, has been one of the many contributions to preserving and enriching the storied 700-year history of Echizen Uchi Hamono.
Overall length: 361mm Blade length (heel to tip): 210mm Blade height at the heel: 51.9mm Spine thickness: at the handle: 4.7mm at the heel: 3.7mm midway: 1.9mm 1cm from the tip: 0.9mm Weight: 163g
Edge/bevel: 50:50 Handle: octagonal rosewood Hand orientation: ambidextrous Saya/ sheath: Not included ⎯
Note: a. For the care and maintenance of Japanese knives, such as the Takayuki Iwai aogami#2 damascus gyuto 240mm knife, please refer to our care guide below. b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives. c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.
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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 Care Guide
