{"product_id":"yamada-rentetsu-aogami-1-extra-tall-gyuto-240x58","title":"Yamada rentetsu aogami#1 extra tall gyuto 240x58mm","description":"\u003cp\u003eHand‑forged by Yoshitaka Yamada of Kanetaka Hamono in Kyoto. Kanetaka Hamono was founded in 1651 and is now in its seventh generation. Yamada-san handles every step, from forge-welding to sharpening. This extra‑tall workhorse gyuto has an aogami#1 core with a wrought iron (rentetsu) cladding sourced from the UK, dating to the mid‑1800s.\u003c\/p\u003e\n\u003cp\u003eAlthough this was given a refinish, it still retains the original geometry by Yamada-san. We cleaned up some of the grind marks on the bevels, then brought out details in the cladding with jizuya. A full stone progression would take it even further. The core was finished on a #5000 stone.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHandforged by Yoshitaka Yamada\u003c\/li\u003e\n\u003cli\u003eAogami#1 core with rentetsu cladding\u003c\/li\u003e\n\u003cli\u003eWorkhorse grind, nail-flexing thin edge\u003c\/li\u003e\n\u003cli\u003eBTE: 0.5mm at 5mm and 1.6mm at 10mm\u003c\/li\u003e\n\u003cli\u003eCutting edge length 240mm (9.4\") with 58mm heel height\u003c\/li\u003e\n\u003cli\u003eBalance point at the pinch grip\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv style=\"border: 1px solid #e0e0e0; border-radius: 6px; padding: 20px 24px; margin: 20px 0; font-size: 0.85em;\"\u003e\n\u003cp style=\"margin-top: 0; margin-bottom: 8px;\"\u003e\u003cstrong\u003eWrought iron (rentetsu)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 16px 0;\"\u003eWrought iron was common in the 1800s for things like anchor chains and bridges. Because it's no longer produced, all of it today is reclaimed from older structures and artifacts. It's scarce and tricky to work, which is why it's an uncommon choice for cladding. Its fibrous structure shows as a wood-like grain on the finished blade.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 8px 0;\"\u003e\u003cstrong\u003eNote on slag inclusions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0;\"\u003eWrought iron naturally contains slag inclusions. During forging these can dislodge, leaving small voids or pockets. This is a natural characteristic, not a defect.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBlacksmith\u003c\/strong\u003e: Yoshitaka Yamada\u003cbr\u003e\u003cstrong\u003eProducing Area\u003c\/strong\u003e: Kyoto, Japan\u003cbr\u003e\u003cstrong\u003eKnife Type\u003c\/strong\u003e: gyuto\u003cbr\u003e\u003cstrong\u003eCore Steel\u003c\/strong\u003e: aogami#1\u003cbr\u003e\u003cstrong\u003eCladding\u003c\/strong\u003e: wrought iron (rentetsu)\u003c\/p\u003e\n\u003ch3\u003eBlade \u0026amp; Handle Specs\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOverall Length\u003c\/strong\u003e: 392mm\u003cbr\u003e\u003cstrong\u003eBlade Length - heel to tip\u003c\/strong\u003e: 240mm (9.4\")\u003cbr\u003e\u003cstrong\u003eBlade Height at Heel\u003c\/strong\u003e: 58.2mm\u003cbr\u003e\u003cstrong\u003eSpine Thickness\u003c\/strong\u003e:\u003cbr\u003e  At the handle: 4.3mm\u003cbr\u003e  At the heel: 4.0mm\u003cbr\u003e  Midway: 2.5mm\u003cbr\u003e  1cm from the tip: 1.2mm\u003cbr\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e: 312g\u003cbr\u003e\u003cstrong\u003eBalance Point\u003c\/strong\u003e: at the pinch grip\u003cbr\u003e\u003cstrong\u003eHandle\u003c\/strong\u003e: octagonal ebony with resin ferrule\u003cbr\u003e\u003cstrong\u003eHand Orientation\u003c\/strong\u003e: ambidextrous\u003cbr\u003e\u003cstrong\u003eSaya\/Sheath\u003c\/strong\u003e: none\u003c\/p\u003e\n\u003cdiv style=\"height: 12px;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"font-size: 0.8em;\"\u003e\n\u003ch3 style=\"font-size: 1.2em;\"\u003eBehind-the-edge (BTE) thickness comparison\u003c\/h3\u003e\n\u003ctable style=\"border-collapse: collapse; box-sizing: border-box; border: 1px solid #ccc; width: calc(100% - 4px); max-width: 400px; margin: 12px auto 12px 0; font-size: 0.85em; table-layout: fixed;\"\u003e\n\u003cthead\u003e\n\u003ctr style=\"background: #f5f5f5;\"\u003e\n\u003cth style=\"border: 1px solid #ccc; padding: 5px 8px; text-align: left; width: 76%;\"\u003eKnife\u003c\/th\u003e\n\u003cth style=\"border: 1px solid #ccc; padding: 5px 8px; text-align: center; width: 12%;\"\u003e5mm\u003c\/th\u003e\n\u003cth style=\"border: 1px solid #ccc; padding: 5px 8px; text-align: center; width: 12%;\"\u003e10mm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"border: 1px solid #ccc; padding: 5px 8px;\"\u003eTetsujin kasumi aogami#2 gyuto 240mm\u003c\/td\u003e\n\u003ctd style=\"border: 1px solid #ccc; padding: 5px 8px; text-align: center;\"\u003e0.5\u003c\/td\u003e\n\u003ctd style=\"border: 1px solid #ccc; padding: 5px 8px; text-align: center;\"\u003e1.0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"border: 1px solid #ccc; padding: 5px 8px;\"\u003eToyama migaki aogami#2 gyuto 240mm\u003c\/td\u003e\n\u003ctd style=\"border: 1px solid #ccc; padding: 5px 8px; text-align: center;\"\u003e0.5\u003c\/td\u003e\n\u003ctd style=\"border: 1px solid #ccc; padding: 5px 8px; text-align: center;\"\u003e1.1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"border: 1px solid #ccc; padding: 5px 8px;\"\u003eYamada rentetsu aogami#1 gyuto 240mm\u003c\/td\u003e\n\u003ctd style=\"border: 1px solid #ccc; padding: 5px 8px; text-align: center;\"\u003e0.5\u003c\/td\u003e\n\u003ctd style=\"border: 1px solid #ccc; padding: 5px 8px; text-align: center;\"\u003e1.6\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp style=\"color: #666; margin: 8px 0;\"\u003eThickness in mm, measured 5mm and 10mm up from the edge, at 60mm from the heel.\u003c\/p\u003e\n\u003cp\u003eAll three have the same nail-flexing thin edge and the same 0.5mm just behind it, so the initial penetration should be the same. The Yamada has more thickness higher up, which adds some resistance on tall, dense vegetables, typical for a workhorse grind. For a workhorse though, this Yamada gyuto cuts better than the grind would suggest.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"background: #f5f5f5; padding: 28px 24px 24px 32px; margin-top: 16px; border-radius: 6px; font-size: 0.85em;\"\u003e\n\u003cstrong\u003eNotes:\u003c\/strong\u003e\n\u003cul style=\"padding-left: 0; margin-left: 0;\"\u003e\n\u003cli\u003eEach knife is hand-forged, so no two are exactly alike. The photo shows a randomly selected piece from our stock. \u003cstrong\u003eIf you'd like to see the exact knife you'll receive, email us at info@zahocho.com.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eMinor variations in finish, surface marks, and measurements are normal in handcrafted Japanese knives.\u003c\/li\u003e\n\u003cli\u003eHandle is fitted by the maker and shipped as-is. We don't offer handle swaps.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Yoshitaka Yamada","offers":[{"title":"Default Title","offer_id":48178209358060,"sku":"YRAETG24058","price":160000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/5075\/9729\/files\/yamada-rentetsu-aogami1-extra-tall-gyuto-240x58-full-profile.webp?v=1786937433","url":"https:\/\/zahocho.com\/products\/yamada-rentetsu-aogami-1-extra-tall-gyuto-240x58","provider":"Zahocho Knives Tokyo","version":"1.0","type":"link"}