CKTG was the first company in the US to carry these knives from Yoshimitsu, and this 210mm gyuto is a good example of why the line developed such a following. The core, sometimes called hagane, is Aogami Super, a high-carbon steel with enough chromium and manganese content to boost hardness, toughness, and wear resistance, while molybdenum helps the steel hold its strength during the heat-treating process.
Heat treat on these blades is done by eye and experience rather than a fixed formula, and the Yoshimitsu brothers usually land in the 62 to 63 HRC range, considered the sweet spot for this steel. The core is set into a softer iron jigane using san mai construction. This particular length suits smaller kitchens and countertops with limited space, and while the blade runs about average in weight, the spine is a bit thicker than some other knives in this size range before tapering to a fine tip, with extra blade height giving a bit more finger clearance for larger hands.
Care Instructions: Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and a quality water stone with a final strop will keep the edge at its sharpest between full sharpenings.
Each knife is made by hand so measurements may vary.
Heat treat on these blades is done by eye and experience rather than a fixed formula, and the Yoshimitsu brothers usually land in the 62 to 63 HRC range, considered the sweet spot for this steel. The core is set into a softer iron jigane using san mai construction. This particular length suits smaller kitchens and countertops with limited space, and while the blade runs about average in weight, the spine is a bit thicker than some other knives in this size range before tapering to a fine tip, with extra blade height giving a bit more finger clearance for larger hands.
Care Instructions: Aogami Super is reactive and one of the hardest carbon steels around, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and a quality water stone with a final strop will keep the edge at its sharpest between full sharpenings.
Each knife is made by hand so measurements may vary.
- Brand: Yoshimitsu
- Location: Nagasaki, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami Super
- Cladding: Soft Iron
- HRC: 62-63
- Finish: Kurouchi
- Edge Grind: Even (50/50)
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 5.2 oz (147 g)
- Blade Length: 218 mm
- Total Length: 360 mm
- Spine Thickness at Heel: 4 mm
- Blade Height: 49 mm
