- Description
- Specifications
- Use & Care
Sakai Takayuki Aogami Super Kurouchi
The Sakai Takayuki Aogami Super Kurouchi line is is hand-forged in the san mai method using an AS 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 blades hammered tsuchimi finish makes for effortless food release. The knives are fitted with two-tone magnolia octagonal handles and hand-sharpened for excellent out of the box performance.
Why we love them: Sakai Takayuki AS Kurouchi are stunning knives, expertly crafted from high-end steel for a great price.
| Handle material | Magnolia Wood |
| Blade length | 240 mm (9.4") |
| Thickness at spine | 1.9mm |
| Thickness at tip | 0.9 mm |
| Hardness (Rockwell scale) | 61 |
| Bevel / Edge | Double (50/50) |
| Weight | 173 grams |
- Handwash 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 is hand-forged in the san mai method using an AS 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 blades hammered tsuchimi finish makes for effortless food release. The knives are fitted with two-tone magnolia octagonal handles and hand-sharpened for excellent out of the box performance.
Why we love them: Sakai Takayuki AS Kurouchi are stunning knives, expertly crafted from high-end steel for a great price.
Specifications
| Handle material | Magnolia Wood |
| Blade length | 240 mm (9.4") |
| Thickness at spine | 1.9mm |
| Thickness at tip | 0.9 mm |
| Hardness (Rockwell scale) | 61 |
| Bevel / Edge | Double (50/50) |
| Weight | 173 grams |
Use & Care
- Handwash 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