Gyuto 210mm "Metal Flow" Aogami #2 Iron Clad Kasumi Finish
This beautiful piece from Tetsujin Hamono features an aogami 2 core with a soft iron cladding. The handle was produced by Fredrik Spåre and features a beautiful ebonized Oak handle with Brass and imitation Ivory spacer and Brass Bolster.
The blade, forged by Toru Tamura feels beautifully balanced, light weight and nimble. A beautiful piece of forge work with distinct cladding lines. The grind work from Naohito Myojin is first class as always, with his iconic chamfered edges along the spine and choil. Beautifully sharp and thin at the edge and superior cutting performance, which Naohito Myojin is known for.
Completed with the Metal Flow Kasumi style finish, the blade looks incredible!
Blade Type: Gyuto
Edge Length: 210mm
Spine Heel: 3.04mm
Spine Mid: 2.45mm
Spine Tip (20mm before): 1.28mm
Blade Height: 46.95mm
Cutting Edge Steel: Aogami #2
Blade Construction: 3 Layer (San Mai)
Blade Finish: Kasumi and Acid Etched (Forced Patina)
Handle Construction: Hidden Tang
Handle Materials: Ebonized Oak, Brass, Imitation Ivory
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.
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.