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Details
Specifications
- Series: Minonokuni Aogami Black (Homura Kuro)
- Shape: Gyuto (Japanese chef’s knife)
- Blade length: 240mm (9.4 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-2007
- Made in: Japan
Chef Feedback
The 240mm length is preferred by professionals for its ability to ‘draw cut’ large proteins in a single stroke, while the iron cladding makes thinning the knife (maintenance) significantly easier over its lifespan compared to monosteel blades.
When We Recommend the Minonokuni Homura Kuro
Who it Fits Best
Professional line cooks and serious home enthusiasts who have mastered basic sharpening and want a high-performance carbon blade without the high ‘mirror-polish’ price tag.
Where it Excels
This tool is unbeatable for heavy prep. It glides through root vegetables and soft proteins with equal ease, holding its edge through an entire double-shift.
Professional Comparisons
It offers significantly better edge retention than a Global or Victorinox, and feels more ‘organic’ and balanced in a pinch grip than a heavy Wusthof Classic.
Chef Feedback
“Our pro customers love the weight; it has enough heft to do the work for you, but the balance is so far back toward the heel that it doesn’t cause wrist fatigue.”
Trade-offs & Considerations
Because it is high-carbon, it is brittle. Do not use this for hacking through bones, frozen foods, or hard squash, as the edge may chip.
Aogami Black Gyuto Sizes
| Knife | Blade | Suited to |
|---|---|---|
| Aogami Black 7.1-inch (180mm) Gyuto | 180mm (7.1 in.) | Compact all-purpose |
| Aogami Black 8.3-inch (210mm) Gyuto | 210mm (8.3 in.) | Versatile home size |
| Aogami Black 9.4-inch (240mm) Gyuto | 240mm (9.4 in.) | Professional prep |
Blue Steel Gyuto Compared
| Line | Construction | Best for |
|---|---|---|
| Homura | Stainless jacket, carbon edge | Least upkeep of the blue steel lines |
| Aogami Black | Soft iron, kurouchi finish | Cooks used to carbon steel care |
| Aogami Damascus | Soft iron Damascus jacket | Specialty Sakura series |
| Raku Super Tsuchime | Aogami Super, tsuchime finish | Longest-lasting edge |
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.
Additional Info
| Blade Length (Inches) | 9.4 in. |
|---|---|
| Blade Length (mm) | 240 mm |
| Blade Width (inches) | No |
| Grind | 50/50 Bevel |
| Steel Type | Hitachi Ao-Gami (Blue Steel) |
| Rockwell Hardness | 63-65 |
| Stainless | No |
| Handle Material | Sandalwood |
| Spine Thickness (mm) | No |
| Brand | Minonokuni |
| Country of Manufacture | Japan |
| SKU | AOB-2007 |
| Manufacturer's Part Number | 2007 |
| Manufacturer's Suggested Retail Price | No |
