Minonokuni Aogami Damascus 7.1-inch (180mm) Gyuto

Specifications

• Series: Minonokuni Aogami Damascus (Sakura series)
• Shape: Gyuto (Japanese chef’s knife)
• Blade length: 180mm (7.1 inches)
• Steel: Aogami (blue) carbon steel core with a soft iron Damascus jacket; not stainless
• Hardness: 63-65 HRC
• Grind: 50/50 double bevel, suitable for right- and left-handed cooks
• Spine thickness: 4.9 mm (0.19 inch)
• Handle: Octagonal red sandalwood with an ebony (black laminated wood) ferrule
• Item number: Sakura-2071
• Made in: Japan

Aogami Damascus Gyuto Sizes

Blue Steel Gyuto Compared

A line shown without a link is not made in this shape and size.

About a Hand-Forged Knife

Each Aogami Damascus blade is hand-forged, and no two Damascus patterns are alike. Minor hammer marks and variation in the finish are signs of handwork, and they do not change the performance of the edge.

Before First Use

Wash the knife in warm water with a little soap and dry it before the first use. The edge arrives sharp; a fine waterstone will refine it further when the cook wishes.

Tips for Best Results

• Use a pinch grip at the bolster for control, and let the edge do the cutting.
• Keep the knife away from bones, frozen food and hard squash rinds, which can chip a hard edge.
• Sharpen both bevels evenly on waterstones; a honing rod should be ceramic and used lightly.
• Cut on wood or a soft synthetic board, never glass or stone.

Care

• Hand wash and dry the knife immediately after use. Never put it in a dishwasher or leave it to soak.
• Carbon steel reacts with acidic food and moisture. A gray or blue patina will form over time and helps protect the steel; rust spots can be removed with a fine abrasive.
• For storage, wipe on a thin film of camellia oil.
• More guidance is in our article on the care and maintenance of carbon steel knives.