The Karaku Blue #1 Gyuto 210mm showcases one of the finest carbon steels available in kitchen cutlery. Aogami #1 is highly regarded for its ability to take an extremely sharp edge and hold it through extended use, while still being responsive on the stones when it’s time to sharpen. The san mai construction with soft iron cladding provides toughness and balance, while the kurouchi finish adds a traditional look and helps slow down reactivity while improving food release.
This gyuto offers a versatile profile that handles a wide range of kitchen tasks with ease, from slicing proteins to chopping vegetables. The upgraded oak octagonal handle with a burnt urushi finish adds durability, grip, and visual appeal, making this an excellent value for a hand-forged knife. As with all carbon steel blades, it will develop a patina over time and should be kept clean and dry to prevent rust.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or store it in a damp environment. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. Carbon steel will develop a patina over time; this is normal and helps protect the blade.
Brand: Karaku Blacksmith: Michikuni Tokaji Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Soft Iron Edge Steel: Aogami #1 Carbon Steel Finish: Kurouchi Edge Grind: Even Weight: 5.9 oz (166 g) Edge Length: 213 mm Total Length: 355 mm Spine Thickness at Heel: 4 mm Blade Height: 47 mm
This gyuto offers a versatile profile that handles a wide range of kitchen tasks with ease, from slicing proteins to chopping vegetables. The upgraded oak octagonal handle with a burnt urushi finish adds durability, grip, and visual appeal, making this an excellent value for a hand-forged knife. As with all carbon steel blades, it will develop a patina over time and should be kept clean and dry to prevent rust.
Care Instructions: Hand wash and dry immediately after use. Do not leave the knife wet or store it in a damp environment. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board. Carbon steel will develop a patina over time; this is normal and helps protect the blade.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Cost-effective workhorse, August 20, 2025Posted By: Wes
1 people found this review helpful
You could get a carbon steel blade of similar quality from another brand for less, but if you specifically want a Japanese hand-forged aogami this is about as cheap as it gets.
I purchased this in 2021 and it came with a blue wooden wa handle at the time. After four years of use the wear is definitely showing on the vertices. The new burnt oak handle looks much more appealing (to me, at least).
The finish is fairly rough, especially around the choil and some parts of the spine. You may want to smooth out any rough areas with sandpaper or a rasp.
Minor issues aside, it's still a noticeable step up from mass-produced knives. It's well-balanced, easy to use, easy to sharpen, and holds a cutting edge.
1 people found this review helpful
You could get a carbon steel blade of similar quality from another brand for less, but if you specifically want a Japanese hand-forged aogami this is about as cheap as it gets.
I purchased this in 2021 and it came with a blue wooden wa handle at the time. After four years of use the wear is definitely showing on the vertices. The new burnt oak handle looks much more appealing (to me, at least).
The finish is fairly rough, especially around the choil and some parts of the spine. You may want to smooth out any rough areas with sandpaper or a rasp.
Minor issues aside, it's still a noticeable step up from mass-produced knives. It's well-balanced, easy to use, easy to sharpen, and holds a cutting edge.
