Yoshihiro tsuchime kurouchi AS gyuto 210mm (with magnolia saya)

A 210mm gyuto with an aogami super core steel from Yoshihiro with a tsuchime and kurouchi finish. Aogami Super (by Hitachi Metals Ltd.) is one of the best Japanese carbon steels. It has excellent edge sharpness and retention, but it can also achieve high hardness without becoming brittle.

*A gyuto is a type of Japanese kitchen knife that is used for a variety of cutting tasks. This multipurpose knife is used for slicing, dicing, and chopping meats, vegetables, and fruits. The versatility of the Gyuto makes it a popular choice for both professional and home chefs.

※ This knife is stainless clad: Stainless clad is a sanmai or warikomi construction where the carbon steel core (e.g. shirogami#2, aogami#2, AS, etc) is sandwiched between outer layers of stainless steel (see last image). The stainless cladding (the "jacket") makes the knife much easier to care for. The key advantage of stainless clad knives is that the stainless outer layers protect the reactive carbon steel core from corrosion and patina formation. This makes maintenance much simpler compared to monosteel carbon or iron clad knives.

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Brand: Yoshihiro
Core steel: aogami super (AS)/ blue super
Steel type: carbon steel
Cladding: stainless clad

Overall length: 363mm
Blade length (heel to tip): 211mm
Blade height at the heel: 47.1mm
Spine thickness:
at the handle: 1.9mm
at the heel: 1.8mm
midway: 1.7mm
1cm from the tip: 1.2mm
Weight: 153g

Edge/bevel: 50:50
Handle: octagonal rosewood 
Hand orientation: ambidextrous
Saya/ sheath: included

Note:
a. For the care and maintenance of Japanese knives, such as the Yoshihiro tsuchime kurouchi AS gyuto knife, please refer to our care guide below.
b. Please note that there may be slight variations in the measurements of handcrafted Japanese kitchen knives.

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Exclusive of shipping fee.
We ship worldwide via EMS or DHL.