The Karaku Blue #1 Gyuto 240mm highlights one of the finest carbon steels used in kitchen knives today. Aogami #1 is prized for taking an extremely sharp edge and holding it through extended use, while still being relatively easy to sharpen. This knife features san mai construction with soft iron cladding, giving it a tough, resilient feel with excellent cutting performance. The kurouchi finish adds a traditional look while also helping reduce reactivity and improve food release.
The 240mm gyuto offers added length and power for larger prep tasks while still maintaining good balance and control. It’s well suited for slicing proteins, processing vegetables, and handling higher-volume prep with ease. The upgraded octagonal oak handle with a burnt urushi finish provides a secure, comfortable grip and long-term durability, making this an outstanding value for a hand-forged knife. As with all carbon steel knives, it will develop a patina 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: 6.5 oz (186 g) Edge Length: 245 mm Total Length: 392 mm Spine Thickness at Heel: 4 mm Blade Height: 49 mm Handle: Burnt Oak
The 240mm gyuto offers added length and power for larger prep tasks while still maintaining good balance and control. It’s well suited for slicing proteins, processing vegetables, and handling higher-volume prep with ease. The upgraded octagonal oak handle with a burnt urushi finish provides a secure, comfortable grip and long-term durability, making this an outstanding value for a hand-forged knife. As with all carbon steel knives, it will develop a patina 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.
