Japanese Motokyuichi Aogami Blue Steel #2 Kurouchi Gyuto Chef Knife 210mm Japan

About Hitachi Yasuki Aogami / Blue Steel

Aogami (Blue Steel), a registered trademark of Hitachi Metals, Ltd., represents a premium high-carbon alloy steel celebrated for its exceptional sharpness and edge retention. This steel's unique composition, enriched with tungsten and chromium, significantly enhances its hardness and enables the attainment of an exquisitely keen edge through controlled quenching. While high-performance stainless steel cutlery has gained widespread popularity, Aogami remains the discerning choice for those who prioritize unparalleled sharpness and demand a cutting experience surpassing even the finest stainless steel offerings.

Important Notes on This Aogami Steel Knife:
Value and Characteristics: This knife offers excellent cost performance. Due to its handcrafted nature and focus on affordability, minor imperfections such as slight surface irregularities or initial traces of rust may be present. These are considered normal characteristics and do not affect the knife's performance.

Rust Prevention: Aogami (Blue Steel) is a high-carbon steel and is not rust-resistant. To prevent corrosion, thoroughly wash, wipe, and dry the blade immediately after each use. If rust develops on the cutting edge, gently remove it with a sharpening stone. For surface rust on the blade body, use a mild stainless steel cleanser (suitable for stainless steel) or a fine-grit abrasive pad (suitable for carbon steel), taking care to avoid scratching the finish.

Usage Guidelines: To maintain the knife's integrity, avoid twisting or striking the blade. Do not attempt to cut frozen foods or bones, as the thin, sharp edge of Japanese knives is susceptible to chipping or breakage. As these knives are handcrafted, minor surface scratches may occur naturally during the production process.

Motokyuichi

"Kyuichi" prospered as a swordsmith in Hizen Shimabara during the Edo period. However, while the "Kyuichi" family gradually disappeared due to changes in the times, in 1895, the first Shojiro Maeda took over "Motokyuichi" at current location (Shimabara City, Nagasaki Prefecture) as a swordsmith. The inherited skills has been changed to making of daily necessities such as kitchen knives, sickles, and hoe, and now the 4th and 5th generations continue to protect it. Shimabara hand-made knives, which are hardened with high-quality water from Shimabara, which is selected as one of the 100 best waters, are sharp and durable, and are appreciated by a wide range of customers.

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