Takayuki Iwai aogami#2 damascus gyuto 240mm
Takayuki Iwai aogami#2 damascus gyuto 240mm
Regular price
¥68,000 JPY
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Sale price
¥68,000 JPY
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The Takayuki Iwai Aogami #2 damascus gyuto 240mm 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.
⎯
Blacksmith: Takayuki Iwai
Origin: Echizen, Japan
Series: Fumon
Core steel: aogami#2 /blue#2
Steel type: carbon
Cladding: iron clad | damascus
Overall length: 406mm
Blade length (heel to tip): 244mm
Blade height at the heel: 54.6mm
Spine thickness
at the handle: 4.9mm
at the heel: 4.1mm
midway: 1.9mm
1cm from the tip: 0.8mm
Weight: 214g
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 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.
··•··
Exclusive of shipping fee.
We ship worldwide via EMS or DHL.
❖ 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.
⎯
Blacksmith: Takayuki Iwai
Origin: Echizen, Japan
Series: Fumon
Core steel: aogami#2 /blue#2
Steel type: carbon
Cladding: iron clad | damascus
Overall length: 406mm
Blade length (heel to tip): 244mm
Blade height at the heel: 54.6mm
Spine thickness
at the handle: 4.9mm
at the heel: 4.1mm
midway: 1.9mm
1cm from the tip: 0.8mm
Weight: 214g
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 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.
··•··
Exclusive of shipping fee.
We ship worldwide via EMS or DHL.
Shipping information
Shipping information
We ship worldwide from Tokyo, Japan using EMS or DHL. Ships within 1-3 business days. Online tracking included.
View full Shipping Policy
Return Policy
Return Policy
• 30-day return window
• Item must be unused and in original packaging
• Buyer pays return shipping
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Care Guide
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 full Care Guide
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