Muneishi Kurouchi Black Gyuto 21 cm Aogami

Muneishi Kurouchi Black Gyuto 21 cm Aogami – Japanese chef's knife

The Japanese Gyuto chef's knife is a versatile tool, designed for precise cutting, slicing, and chopping of various ingredients. Thanks to its perfect balance and ergonomic shape, it is the ideal choice for both professional chefs and cooking enthusiasts.

The 21.2 cm blade is made of Aogami #2 (Blue Steel #2) steel, known for its exceptional hardness and long-lasting sharpness. With a hardness of 63-64 HRC, the knife is perfect for precise cutting of meat, fish, and vegetables. The traditional Kurouchi finish not only gives the knife a unique look, but also provides additional protection against corrosion. The characteristic dark coating is the result of a traditional forging process and gives the knife a raw, handcrafted character.

The San-Mai construction means that the high-carbon steel core of the blade is encased in layers of softer stainless steel, which increases resistance to mechanical damage and facilitates maintenance. The Aogami #2 core requires proper care, as it is carbon steel, which means that over time it develops a patina that protects against corrosion.

The handle is made of cherry wood and finished with a dark wood ferrule, which ensures an elegant appearance and a comfortable and secure grip. The classic Japanese ergonomics of the handle make the knife fit perfectly in the hand and allow for precise work, even during prolonged use.

The Muneishi Kurouchi Black Gyuto 21 cm Aogami is an excellent choice for those who appreciate traditional Japanese kitchen knives with exceptional sharpness and authentic craftsmanship. Thanks to the combination of the highest quality materials and careful workmanship, the knife will meet the expectations of even the most demanding users.

Specifications:

Brand: Muneishi
Origin (Made in): Japan, Tosa
Knife type: Chef's knife “Gyuto”
Blade length: 21.2 cm
Total knife length: 34.9 cm
Blade width at the handle: 4.7 cm
Blade width in the middle: 4.5 cm
Blade thickness at the handle: 3.6 mm
Blade thickness in the middle: 2.5 mm
Handle length: 12.6 cm
Handle: cherry wood, dark wood ferrule
Steel: Aogami #2 core (high carbon), stainless steel cladding
Blade finish: Kurouchi
Hardness: 63-64 HRC
Grind: double bevel
Weight: 166 g