- Description
- Specifications
- Use & Care
Sakai Takayuki Aogami Super Kurouchi
About this shape
Gyutou are the Japanese equivalent of a typical European 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 a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.
| Handle material | Magnolia Wood |
| Blade length | 200 mm (7.9") |
| Thickness at spine | 1.9mm |
| Thickness at tip | 0.9 mm |
| Hardness (Rockwell scale) | 61 |
| Bevel / Edge | Double (50/50) |
| Weight | 167 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
About this shape
Gyutou are the Japanese equivalent of a typical European 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 a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.
Specifications
| Handle material | Magnolia Wood |
| Blade length | 200 mm (7.9") |
| 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
- 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