Blade Shape - gyuto
Translating literally as "Cow Sword" a gyuto is the Japanese version of a traditinal Western chef knife.
Super practical and useful for almost every job in food prep, it takes the title as the most useful knife in your roll.
Steel Type - Blue #1
To make Aogami or Blue #1, chromium and tungsten are added to the base White Steel recipe, increasing it's resistance to corrosion and damage whilst also improving edge retention. These factors make an excellent knife steel but make it a little harder to sharpen than white steel.
Care information
As we're working with carbon steel here we need to be mindful of it's reactivity, we can expect the blade to darken and patina with use, that's normal and to be treasured, it's like the knife developing it's own fingerprint.
What we don't to see is rust, rust will develop if the knife has been left with any moisture on the surface, to avoid it just make sure it's washed and dried throughly before you sit down to eat. If you do see any rust spots develop they can be removed easliy with a rust eraser.
A knife like this performs so well becuse it's to thin, but that does mean it's more susceptible to damage, so with this in mind no twisting or riving the knife if it gets stuck in food, no cutting toward bone or cutting frozen food and absolutley no dishwashers!
Sakai Kikumori
Sakai, in the Osaka region of Japan has been a thriving hub for Japanese blade making for over 600 years.Sakai Kikumori, itself approaching 100 years in business, continue to work with some of the areas most skilled craftspeople to produce an exceptional range of cutlery.
Free sharpen with every knife
We really want your new knife to stay at it's best, thats why we offer a free sharpen with every one purchased from us, just pop it in the post or come along to the shop and we'll take care of it.
