Minonokuni Aogami Black 7.1-inch (180mm) Gyuto

Specifications

• Series: Minonokuni Aogami Black (Homura Kuro)
• Shape: Gyuto (Japanese chef’s knife)
• Blade length: 180mm (7.1 inches)
• Steel: Aogami #2 (Blue #2) carbon steel, clad in soft iron with a kurouchi (black forge scale) finish; not stainless
• Hardness: 63-65 HRC
• Grind: 50/50 double bevel, suitable for right- and left-handed cooks
• Handle: Octagonal sandalwood with a black wood ferrule
• Item number: AOB-2067
• Made in: Japan

Aogami Black 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

The kurouchi finish is forge scale left on by the smith, so its texture and coverage differ on every knife, along with small hammer marks and variations in the grind. That irregularity is the nature of a hand-forged blade and does not affect 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.