Gyuto Knife, Aogami 2 Carbon Steel with Stainless Steel cladding, Nashiji finish - Sakai Kikumori

SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword. In this case, the knife is slightly taller at the heel than usual. STEEL: Aogami (blue paper) 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. This steel differs from Blue 1 in its carbon content, Blue 2 being slightly less. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use. It is worth noting that this knife has been clad in stainless steel meaning only the exposed core edge will discolour making maintenance a lot easier. FINISH: Nashiji or pear skin finish. This matt and mottled finish helps with food release and looks very rustic. HANDLE: Octagonal Magnolia handle with black Buffalo horn ferule BLADE LENGTH: 210mm MAKER: Sakai Kikumori