Gyuto 240mm Aogami Super Nashiji
Perhaps one of the most popular knives around. The Yoshimi Kato Gyuto forged in Aogami Super and stainless clad with a beutiful brushed forge finish or Nashiji, Pear skin finish is the perfect blade for anyone looking for a premium carbon core blade.
Aogami Super is a wonderful steel, incredibly tough, with amazing edge retention and maintainability. Yoshimi Kato does an amazing job on the grinds with these blades. They are about 0.10mm at the edge and moving up about a 1cm the bevel retains sub 1mm thickness. At the spine the blade is about 3.5mm above the edge and tapers down to 1.5mm as it hits the grind before hitting the needle like tip. A super classic Gyuto profile, beutifully balanced, with an amazing cutting action. A lovely knife to work with.
We have stuck with a classy walnut and black buffalo, octagonal handle on these. The fit and finish is very clean overal, I cant imagin anyone being disapointed with this lovely Gyuto from the Japanese master bladesmith Yoshimi Kato.
Blade Type: Gyuto
Edge Length: 240mm
Spine Heel: 3.5mm
Spine Mid: 2.3mm
Spine Tip (20mm before):
Blade Height: 52mm
Cutting Edge Steel: Aogami Super
Blade Construction: 3 Layer (San Mai)
Blade Finish: Textured
Handle Construction: Hidden Tang
Handle Materials: Walnut and Black Buffalo
Saya Included: No
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.
Tips on sharpening you knives
Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods.
A reference guide to steel types
Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.