Gyuto 210mm "Metal Flow" Aogami #2 Iron Clad Kasumi Finish

$484.00

This beautiful piece from Tetsujin Hamono features an aogami 2 core with a soft iron cladding. The handle was produced by Fredrij 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!

Product Specification

Blade Type: Gyuto

Edge Length: 210mm

Spine Heel: 3.04mm

Spine Mid: 2.45mm

Spine Tip (20mm before): 1.28mm

Blade Height: 46.95mm

Weight: 146g

Cutting Edge Steel: Aogami #2

Stainless: No

HRC: 64

Blade Construction: 3 Layer (San Mai)

Blade Finish: Kasumi and Acid Etched (Forced Patina)

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Ebonized Oak, Brass, Imitation Ivory

Handedness: Ambidextrous

Saya Included: No

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. 

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.