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Shoji Aogami #2 Stainless Kurouchi Wa-Gyuto Urushi Handle
Shoji Aogami #2 Stainless Kurouchi Wa-Gyuto Urushi Handle
Shoji Aogami #2 Stainless Kurouchi Wa-Gyuto Urushi Handle
Shoji Aogami #2 Stainless Kurouchi Wa-Gyuto Urushi Handle
Shoji Aogami #2 Stainless Kurouchi Wa-Gyuto Urushi Handle
Shoji Aogami #2 Stainless Kurouchi Wa-Gyuto Urushi Handle
Shoji Aogami #2 Stainless Kurouchi Wa-Gyuto Urushi Handle
Shoji Aogami #2 Stainless Kurouchi Wa-Gyuto Urushi Handle
Shoji Aogami #2 Stainless Kurouchi Wa-Gyuto Urushi Handle
Shoji Aogami #2 Stainless Kurouchi Wa-Gyuto Urushi Handle
Shoji Aogami #2 Stainless Kurouchi Wa-Gyuto Urushi Handle
Shoji Aogami #2 Stainless Kurouchi Wa-Gyuto Urushi Handle
Shoji Aogami #2 Stainless Kurouchi Wa-Gyuto Urushi Handle
Shoji Aogami #2 Stainless Kurouchi Wa-Gyuto Urushi Handle

Shoji Aogami #2 Stainless Kurouchi Wa-Gyuto Urushi Handle

$27,350
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Description

Handle: octagonal handle with Urushi Nashiji nuri finish and scattered gold leaf

Saya: black Ishime nuri finish

The craftsmanship of Settsu no kuni Shoji in Kobe, Japan, dates back to 1892, and they consider balancing Japanese traditional craftsmanship with environmental preservation as their mission.

The blade undergoes a richly textured Kurouchi process, creating an oxidized surface to prevent corrosion. Beyond the resistance to rust, this adds an interesting and textured quality to this Gyuto.

At Shoji Workshop, they adhere to the original principles of full handcrafting, ensuring the blade's back is forged from thick to thin for optimal balance.

What's even more thoughtful is that this series employs three-layered steel, with stainless steel on the outside and a sharp, easy-to-sharpen Aogami #2 steel core.

Encasing the Aogami #2 steel within the core resolves the issue of rusting on the blade's surface, combining the sharpness of high-carbon steel with the rust resistance of stainless steel, making it an excellent kitchen tool!

How to Maintain Triple-layer Cladded Steel Knives

In this context, special triple-layer cladded steel knives refer to knives with a core steel that is high carbon and prone to rust, while the outer layers are made of stainless steel.

After use, simply wipe the knives dry; do not use a dishwasher to clean them. If you plan not to use the knives for an extended period, it's advisable to to apply a thin layer of protective oil.

The rust-prone area in such knives is typically limited to the cutting edge, so there's no need to worry or make a special effort to remove rust. During sharpening, the blackened or rusted portions of the edge will naturally be removed. It's recommended to combine rust removal with sharpening for a two-in-one solution.

Please use the knives for their intended purpose. Different knives are designed for slicing, chopping, or handling frozen foods. Do not use them for purposes beyond their intended use to avoid damaging the knives.

SKU: SKGT24003
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