• Gyuto 240mm B1D Aogami #1 Damascus Clad Black Oak
  • Gyuto 240mm B1D Aogami #1 Damascus Clad Black Oak – detail view
  • Gyuto 240mm B1D Aogami #1 Damascus Clad Black Oak – side profile
  • Gyuto 240mm B1D Aogami #1 Damascus Clad Black Oak – handle detail
  • Gyuto 240mm B1D Aogami #1 Damascus Clad Black Oak – blade close-up
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Gyuto 240 mm B1D Aogami Nr. 1 Damascus Clad Black Oak

Gyuto 240 mm B1D Aogami Nr. 1 Damascus Clad Black Oak

By Hado Knives

CHF 543.00
CHF 543.00
Sale Ausverkauft
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Der Kernstahl dieses HADO Sumi B1D Gyuto 240 mm wurde in Sakai, Japan, vom Schmiedemeister Yoshikazu Tanaka geschmiedet. Er besteht aus speziell geschmiedetem SanMai-Laminat mit Aogami #1, ummantelt mit einem dezenten und dennoch wunderschön verarbeiteten Damast. Der Aogami-Stahl zeichnet sich durch hervorragende Schnitthaltigkeit, Schärfe und außergewöhnliche Zähigkeit aus.

Dieses Gyuto von HADO hat ein leicht neues Profil mit einer höheren Klingenhöhe und einem etwas bauchigeren Kantenprofil. Geschliffen und geschärft von Tadataka Maruyama von HADO Knives, ist die Rückenstärke bis zur Hauptfase gleichmäßig und schön poliert. Diese verjüngt sich dann zur Spitze hin sehr schnell, was dem Messer ein sehr stabiles Gefühl verleiht. Diese Messer mit breiter Fase und flachem Schliff sind superscharf und hinter der Schneide dünn. Wenn Sie mit dem Fingernagel gegen die Schneide drücken, werden Sie eine leichte Biegung spüren, die zeigt, wie dünn und scharf diese Messer sind.

Das Messer ist wunderschön verarbeitet und eignet sich hervorragend für eine Vielzahl von Aufgaben. Mit einer so dünnen und feinen Schneide eignen sich diese Messer hervorragend für feine Detailarbeiten.

Die in jeder Hinsicht elegante Sumi B1D-Serie besticht durch ein kontrastreiches Design mit dunkelschwarzem Kurouchi, dezent geätztem Damast und satinpolierten Fasen. Die Griffe sind eine exquisite und einzigartige Kombination aus Kirschrinde und Eiche mit einer dicken und haltbaren Klarlackschicht.

Die neueste von HADO Knives entwickelte Serie ist eine unglaubliche Ergänzung zu einer bereits außergewöhnlichen Serie hochwertiger Küchenmesser aus Sakai.

Product Specification
  • Blade Type:
  • Edge Length: 240mm
  • Spine Heel: 3.13mm
  • Spine Mid: 2.27mm
  • Spine Tip (20mm before): 1.27mm
  • Blade Height: 57.15mm
  • Weight: 214g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 65
  • Blade Construction:
  • Blade Finish: KurouchiSäuregeätzt (erzwungene Patina)Satinpolitur
  • Grind:
  • Handle Construction:
  • Handle Materials: Black Oak
  • Handedness: Beidhändig

Blade type

Gyuto

牛刀

The Japanese take on the Western chef's knife, and the most versatile blade in a modern kitchen. A gyuto carries a long, gently curved edge — most often 210 to 270 mm — that allows both push cuts and a rocking motion, with a pointed tip for fine work and enough height at the heel to keep knuckles clear of the board. It handles proteins, vegetables, and herbs without complaint, which is why most cooks reach for it first.

Compared with a European chef's knife, the gyuto is usually thinner, harder, and lighter, ground to a finer edge that rewards good board technique and regular honing. That same thinness is the trade-off: the edge is less forgiving of bone, frozen food, and twisting cuts, and it asks for a little more care in maintenance in exchange for its keenness.

View full knife type guide →

Cutting edge steel

Aogami #1

High-carbon tungsten-chromium steel

Typical HRC
62–66
Corrosion class
Carbon
Production
Conventional
Origin
Japan (Hitachi YSS / Proterial)

Aogami #1 — Blue Paper #1 — is the higher-carbon sibling of Aogami #2 and the closest blue-paper relative of Shirogami #1. About 1.30 percent carbon, half a percent of chromium, and one and a half percent tungsten put it in a sweet spot: meaningfully better edge retention than the white papers, without the carbide load of Aogami Super.

The cook's experience with Blue #1 is one of balance. It hardens to 63–64 HRC in good hands, sharpens almost as cleanly as a white paper, and holds a refined edge longer because the W- and Cr-bearing carbides resist abrasion. Toughness is modest — these are still high-carbon steels with limited alloy modification — but the steel is well-behaved at the apex and the patina develops more slowly than on a white.

It is less common than Blue #2 or Blue Super in the current market but well loved by knowledgeable users who want the "blue feel" without giving up too much keenness. Look for it in the work of more traditional smiths who run honyaki and clad constructions where the steel's grain refinement can be shown off. Among the makers Modern Cooking carries, Hado Knives works in Aogami #1.

View full steel guide →

Blade construction

Laminated Steel

A category covering knives built from multiple layers of different steels forge-welded together. The hard cutting steel is sandwiched between softer outer layers (cladding) that protect the core, add toughness, and often contribute visual contrast.

The most common laminated constructions in the Modern Cooking catalogue are:

SanMai (三枚) — three layers: hard cutting steel in the centre, softer cladding on both sides. The traditional and most common form.

GoMai (五枚) — five layers: a hard core, two intermediate layers, and two outer layers. Adds visual depth and structural complexity.

KuMai (九枚) — nine layers: similar logic, with more cladding layers for additional pattern and structural variation.

GoMai and KuMai are often chosen not only for the additional layers and visual depth, but also because the intermediate layers can act as a nickel diffusion barrier — limiting carbon migration out of the core into the cladding during forge welding, and protecting the core's intended carbon content through the heat of the forging process.

In all cases the cutting performance is determined by the core steel; the outer layers are cosmetic and structural. The lamination contributes corrosion protection (when a stainless jacket clads a carbon core), reduced reactivity, and the visible boundary between core and cladding that gives the knife its character.

View full construction guide →

Grind

Flat

A grind in which the blade tapers in a straight line from the spine down toward the edge, with no curve or hollow in the bevel. The flat grind is the most common geometry on modern double-bevel kitchen knives because it balances cutting performance and durability: thin enough behind the edge to slice well, with enough steel behind it to stay strong.

A true full flat grind, running from spine to edge, is keen but can wedge in dense produce as the food meets the widening blade; many kitchen knives use a partial flat grind that begins lower on the blade to manage that. The flat grind's appeal is its predictability — it sharpens straightforwardly, behaves consistently, and asks nothing unusual of the user.

View full grind guide →

Handle construction

Hidden Tang

A construction in which the tang runs into the handle but stays concealed inside it, rather than showing between two scales. A narrower tang — a full-length stick or a shorter projection — is set into a drilled or burned channel in a one-piece handle and secured with adhesive, a friction fit, or a threaded fitting drawn up against the blade. This is the traditional construction of Japanese wa-handles and many European hidden-tang knives.

The design puts the handle material in charge of the look and feel: a single piece of wood, horn, or composite — often with a ferrule or spacers at the front — is shaped into any cross-section the maker wants, from the classic octagonal and D-shaped wa profiles to fully rounded Western forms. With no steel showing along the grip, the handle can be slim and light, and is frequently made to be removed and replaced, with the balance sitting toward the blade.

View full construction guide →

Shipping & Returns

Shipping

We process orders 5 days a week (Monday - Friday) and ship from our shop in Sydney, Australia. We ship with FedEx, UPS and DHL.

We are happy to offer free international shipping on a variety of orders depending on location and order value.

Free Shipping Regions and Minimum Order Values

For Australia and New Zealand the minimum is $500AUD. For the rest of the world it is approximately €1000EUR. The discount is applied automatically when you reach the minimum cart value at checkout.

Returns

If you're not entirely happy with your purchase, you can return it within 14 days of delivery for a refund. The item must be in its original condition with all original packaging.

  • Returns are accepted for 14 days
  • The customer is responsible for return shipping costs
  • A 15% restocking fee may be applied to change-of-mind returns
  • We do not accept returns on second-hand items for change of mind

Faulty or Damaged Items

You must notify us within 5 business days of receiving your order. Photographic evidence of damage is required. Once approved, Modern Cooking will cover return shipping costs.

Product Care

Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.

Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.

Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or premium reactive German and Swedish steels are susceptible to rust if not properly cared for. Keep the knife dry between uses and when storing for longer periods, wiping the blade with Tsubaki oil or another food-safe oil is a wise choice. A patina can be a beautiful personal feature on your knife and helps to stop rust forming.

Handle Care: For non-stabilised wooden handles, apply Tsubaki oil or another food-safe oil from time to time. Food-safe wax can be applied to both stabilised and non-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.

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