Sakai Takayuki AS Kurouchi Kengata Gyutou 195mm
Sakai Takayuki AS Kurouchi Kengata Gyutou 195mm
Sakai Takayuki AS Kurouchi Kengata Gyutou 195mm
Sakai Takayuki AS Kurouchi Kengata Gyutou 195mm

Sakai Takayuki

Sakai Takayuki AS Kurouchi Kengata Gyutou 195mm

$225.00
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Sakai Takayuki Aogami Super Kurouchi

The Sakai Takayuki Aogami Super Kurouchi line is hand-forged in the san mai method of Japanese knife making and blade construction, using an AS carbon steel core and stainless steel cladding. The knives are then hammered and left unpolished, creating the rustic kurouchi look on the blade. Aogami Super steel is known for its excellent edge retention and toughness while still being easy to re-sharpen. The blade’s hammered tsuchimi finish makes for effortless food release. The knives are fitted with two-tone magnolia octagonal handles and are hand-sharpened for excellent out-of-the-box performance.

Why we love them: The AS Kurouchi line of Sakai Takayuki knives are stunning and expertly crafted from high-end steel at a great price.

About this shape

Gyutou are the Japanese equivalent of a typical European Western chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of harder steel, and as a result, hold a better edge. The design features nothing to obstruct the edge of the handle end of the blade, so it can be sharpened and used entirely. The word gyutou in Japanese means ‘beef knife’.



Handle material Magnolia Wood
Blade length 195 mm (7.7")
Thickness at spine 1.9mm
Thickness at tip 0.9 mm
Hardness (Rockwell scale) 61
Bevel / Edge Double (50/50)
Weight 167 grams
  • Hand wash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives

Description 

Sakai Takayuki Aogami Super Kurouchi

The Sakai Takayuki Aogami Super Kurouchi line is hand-forged in the san mai method of Japanese knife making and blade construction, using an AS carbon steel core and stainless steel cladding. The knives are then hammered and left unpolished, creating the rustic kurouchi look on the blade. Aogami Super steel is known for its excellent edge retention and toughness while still being easy to re-sharpen. The blade’s hammered tsuchimi finish makes for effortless food release. The knives are fitted with two-tone magnolia octagonal handles and are hand-sharpened for excellent out-of-the-box performance.

Why we love them: The AS Kurouchi line of Sakai Takayuki knives are stunning and expertly crafted from high-end steel at a great price.

About this shape

Gyutou are the Japanese equivalent of a typical European Western chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of harder steel, and as a result, hold a better edge. The design features nothing to obstruct the edge of the handle end of the blade, so it can be sharpened and used entirely. The word gyutou in Japanese means ‘beef knife’.



Specifications

Handle material Magnolia Wood
Blade length 195 mm (7.7")
Thickness at spine 1.9mm
Thickness at tip 0.9 mm
Hardness (Rockwell scale) 61
Bevel / Edge Double (50/50)
Weight 167 grams

Use & Care

  • Hand wash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives