Yoshimi Kato Kintaro Aogami Super Damascus KU Nashiji K-tip Gyuto 210mm
Yoshimi Kato Kintaro Aogami Super Damascus KU Nashiji K-tip Gyuto 210mm is backordered and will ship as soon as it is back in stock.
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Detailed Specifications
Line | Yoshimi Kato Aogami Super Kurouchi Damascus |
Profile | Gyuto / Chefs Knife |
Bevel Type | Double Bevel |
Weight | 170 g 6.0 oz |
Edge Length | 214 mm .8.43 inch |
Heel Height | 47 mm .1.85 inch |
Width @ Spine | 2.3 mm 0.09 inch |
Width @ Mid | 2.1 mm 0.08 inch |
Width @ 1cm from Tip | 0.8 mm 0.03 inch |
Steel | Blue Super / Aogami Super | Carbon |
Blade Construction | Sanami - Soft Iron Damascus Clad |
Hardness (HRC) | 62 - 65 |
Surface Finish | Kurouchi |
Handle | Octagonal Black Chacate |
Region | Echizen |
Best for |
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Pros | Cons |
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Care Instruction
- Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
- Wash with neutral detergent after use, and wipe dry;
- Please don't wash knife with dishwasher, it will damage the wood handle;
- Be careful not to leave the knife close to a heat source for a long time;
- It is a lot more dangerous to cut with a blunt knife than a sharp knife!
- It is best to sharpen a Japanese knife regularly on a waterstone.
- Oil the (carbon) knife if storing for an extended period of time to prevent rust.