Yoshimi Kato kurouchi damascus AS kiritsuke gyuto 210mm

Hand-forged by Yoshimi Kato in Echizen, Japan, this 210mm kiritsuke gyuto is a versatile Japanese chef's knife featuring a sharp, pointed tip for precision work. The core is made from Aogami Super (Blue Super) carbon steel, which is highly regarded for its edge retention and how easily it takes a keen edge on sharpening stones. It features a 10-layer iron clad damascus with a kurouchi finish, providing a traditional and rustic aesthetic. It is a reliable, no-nonsense tool that focuses on what matters most: cutting well. Hand-forged in Echizen, Japan by Yoshimi Kato 215mm (8.5") actual cutting edge, 53.9mm heel height Aogami Super core (~64 HRC) with 10-layer iron clad damascus Kurouchi damascus finish Octagonal mono ebony handle For left- and right-handed users A Japanese multipurpose tool for home cooks and professionals who want a high-performance blade that simply cuts well. Details Blacksmith: Yoshimi Kato Producing Area: Echizen, Japan Knife type: kiritsuke gyuto Finish: kurouchi damascus Construction type: sanmai Core steel: Hitachi Aogami Super / Blue Super Steel type: carbon Cladding: 10-layer iron clad damascus Blade and Handle Specs Overall length: 366mm Blade length (heel to tip): 215mm (8.5") Blade height at heel: 47.6mm Spine thickness: at the handle: 2.7mm at the heel: 2.5mm midway: 2.2mm 1cm from the tip: 0.4mm Weight: 176g Edge/bevel: 50:50 Handle: octagonal ebony Hand orientation: ambidextrous Saya / sheath: none Notes: Each knife is handcrafted and unique. The image shown is representative of available stock. If you want to see what's currently available, contact us at info@zahocho.com. Slight variations in measurements and surface finish are common in handcrafted Japanese knives. For the care and maintenance of Japanese knives, please refer to our care guide below.