For cooks who want maximum reach and cutting authority, the 240mm gyuto is where things get serious - and Shiro Kamo is exactly the right blacksmith to make one. Awarded the Dento-Kogei-shi title - meaning master of traditional crafts - at just 47 years old, Kamo-san works at the Takefu Knife Village cooperative in Echizen, Japan, with a small, tightly supervised crew that keeps every stage of production in-house. He is one of the most popular blacksmiths we carry at Chef Knives To Go, and the Aogami Super kurouchi line represents his craft at its most elemental - no Damascus flourish, just exceptional steel, exceptional heat treatment, and exceptional performance.
This gyuto is built for cooks who know how to use the length. The extended edge makes quick work of large ingredients, long slicing cuts, and the kind of sustained prep work that a shorter blade would turn into a chore. Aogami Super - also known as Super Blue - is one of the finest carbon steels available, hardened here to 63 HRC for an extremely keen edge that holds through demanding use and rewards good sharpening technique. The stainless cladding keeps maintenance manageable while the kurouchi - meaning black finish - surface gives the blade a rustic, as-forged character that develops beautifully with use. The walnut octagonal handle with maple ferrule is warm, durable, and well balanced even at this larger size.
Care Instructions: Aogami Super carbon steel is reactive and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Carbon Steel
Cladding: Stainless Steel
Finish: Kurouchi
HRC: 63
Edge Grind: Even, 50/50
Handle: Walnut Octagonal
Ferrule: Maple
Weight: 6.1 oz (172 g)
Blade Length: 247 mm
Total Length: 395 mm
Spine Thickness at Heel: 3.5 mm
Blade Height: 54 mm
This gyuto is built for cooks who know how to use the length. The extended edge makes quick work of large ingredients, long slicing cuts, and the kind of sustained prep work that a shorter blade would turn into a chore. Aogami Super - also known as Super Blue - is one of the finest carbon steels available, hardened here to 63 HRC for an extremely keen edge that holds through demanding use and rewards good sharpening technique. The stainless cladding keeps maintenance manageable while the kurouchi - meaning black finish - surface gives the blade a rustic, as-forged character that develops beautifully with use. The walnut octagonal handle with maple ferrule is warm, durable, and well balanced even at this larger size.
Care Instructions: Aogami Super carbon steel is reactive and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
