Motokyuuichi Nashiji Gyuto 210 mm

Blade Length 210 mm Total Length 360 mm Steel Aogami (Blue #2) Iron Clad Handle Walnut Ferrule Rosewood Rockwell 61-63 Height Spine to heel 51 mm Width at Spine 3.5 mm Weight 180 grams Bevel Double (50/50) The Blacksmith Motokyuuichi knives are forged in Shimabara City by 4th and 5th generation smiths from the Maeda Family who took over the shop from the Kyuuichi family around 1895. Shoujirou Maeda focused on forging swords at this time but the business gradually transitioned to agricultural tools, hunting tools and craft knives as was typical at the time. They now focus much of their attention on Kitchen knives and offer affordable knives with great performance. The small team of craftsman lead by Maeda-san complete all of the knife making processes in house and use traditional techniques to complete the work including in hammer forging, sharpening and polishing. As far as we can tell, not much has changed in their shop for many years and stepping into their workspace feels like going back in time, just the way we like it. The Shape The Gyuto is the Japanese equivalent to the western style chef’s knife and is without question the most versatile knife shape. It ranges in size from 180 mm (7 inches) to 240 mm (10 inches), making it longer than the Santoku and Bunka. This length makes it adept at handling almost any task you'll come across in the kitchen, from mincing small ingredients to chopping through larger fruits and vegetables. The longer the knife, the more time it will take to grow accustomed to its length, but the more versatile it will be. Knife Care (Iron Clad) This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Simply wipe the knife with a damp cloth immediately after use. Wash with regular dish soap and warm water using a none abrasive sponge or cloth. Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle. Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient. Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean. Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.