The Karaku AS Gyuto 210mm is a versatile, do-it-all chef’s knife forged in Tosa, Japan by Michikuni Tokaji. Built with Aogami Super steel, it offers excellent edge retention and the ability to take a very fine, sharp edge while still being relatively easy to sharpen. This combination makes it a favorite among cooks who want high performance without excessive maintenance.
The profile on this gyuto is well balanced for both rocking and push cutting, making it suitable for a wide range of kitchen tasks—from slicing proteins to chopping vegetables and handling finer detail work. The soft iron cladding features a kurouchi finish that adds a rustic look, improves food release, and provides a bit of added protection against rust. As with all carbon steel knives, it’s important to keep the blade clean and dry after use.
An upgraded burnt urushi octagonal handle provides a comfortable, secure grip and long-term durability. Stabilized for everyday use, it complements the hand-forged blade nicely and enhances the overall value of the knife. If you’ve been wanting to try Aogami Super steel, this gyuto is an excellent and affordable introduction.
Care Instructions: This knife uses reactive carbon steel. Hand wash and dry immediately after use. Do not leave it wet or store it in a saya while damp. Avoid cutting hard or frozen foods and use a soft cutting board to protect the edge.
Brand: Karaku Blacksmith: Michikuni Tokaji Location: Tosa, Japan Construction: San Mai, Hammer Forged Cladding: Soft Iron Edge Steel: Aogami Super Steel Finish: Kurouchi Edge Grind: Even (See Choil Shot) Engraving: Stamped on Both Sides Weight: 5.9 oz (166 g) Edge Length: 214 mm Total Length: 365 mm Spine Thickness at Heel: 3 mm Blade Height: 47 mm
The profile on this gyuto is well balanced for both rocking and push cutting, making it suitable for a wide range of kitchen tasks—from slicing proteins to chopping vegetables and handling finer detail work. The soft iron cladding features a kurouchi finish that adds a rustic look, improves food release, and provides a bit of added protection against rust. As with all carbon steel knives, it’s important to keep the blade clean and dry after use.
An upgraded burnt urushi octagonal handle provides a comfortable, secure grip and long-term durability. Stabilized for everyday use, it complements the hand-forged blade nicely and enhances the overall value of the knife. If you’ve been wanting to try Aogami Super steel, this gyuto is an excellent and affordable introduction.
Care Instructions: This knife uses reactive carbon steel. Hand wash and dry immediately after use. Do not leave it wet or store it in a saya while damp. Avoid cutting hard or frozen foods and use a soft cutting board to protect the edge.
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2 review(s) WRITE A REVIEW (Reviews are subject to approval) KARAKU AS GYUTO 210MM, December 7, 2024
