Harukaze Sakura Aogami Gyuto 210mm
Harukaze Sakura Aogami Gyuto 210mm
Harukaze Sakura Aogami Gyuto 210mm
Harukaze Sakura Aogami Gyuto 210mm

Harukaze Sakura Aogami Gyuto 210mm

Regular price 24,000.00 RSD
Sale price 24,000.00 RSD Regular price
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This knife is inspired by the cherry blossom season in Japan. The blade is made in the San-Mai technique where two softer layers are forged around one hard layer of steel to protect the blade itself from cracking. This knife forging technique is one of the most popular and is inherited from the katana production process.

The gyuto form belongs to the universal forms and meets all the needs of a chef. With this knife you can cut, chop or mince any food in the kitchen.

Aogami Super, the steel used for the blade of this knife, is considered the best for making kitchen knives by most master blacksmiths in Japan. It belongs to the rusting steels, but due to the slightly higher chromium content, the knife can hardly rust. Additionally, the two layers of stainless steel that protect it from the outside allow even users who shun carbon blades to enjoy this knife with ease.

The handle is made in an oval shape from Japanese cherry wood with a red pakka wood collar that perfectly completes the story of this knife. It is extremely finely polished and gives a very pleasant feeling in the hand.

Specifications

Manufacturer: Tsunehisa
Blade type: Gyuto
Blade length: 215mm
Total length: 350mm
Knife weight: 70 years
Blade type: Double bevel
Back Thickness: 1.9mm
Steel: Aogami Super
Hardness HRC: 63 ±1

This knife is made of carbon steel which requires more care during maintenance. In return, you get a longer-lasting blade sharpness.

After use, wash the knife by hand with lukewarm water and dry thoroughly. Before putting the knife away, we recommend coating it with cooking oil to protect the steel.
Store the knife in a safe place where it will not collide with other utensils.

The best way to sharpen Japanese knives is by hand on a stone. Check out our range of sharpening stones.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, parmesan rinds, rinds...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".
We also advise you to read our blog about carbon knives: "Carbon knives - Patina".

Traditional knives can only be properly sharpened on a water whetstone. Any other type of sharpening would damage the blade.

  • Fast delivery from 1 to 3 days on the territory of Serbia.

  • You can always sharpen your knives with us.

  • Free gift wrapping.

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How to choose the first Japanese knife?

If you are buying your first Japanese knife, the advice is to choose a multifunctional blade shape that will cover the widest range of your needs in the kitchen. This includes Gyuto, Santoku and Bunka. The rule is that bigger people need bigger knives and vice versa.

Japanese knife as a perfect gift

Although in the culture of the Far East it is not recommended to give a blade as a gift because of the connection with cutting off good relations, they also could not resist the perfection of such a gift, so they devised a "trick" that allows them to gift knives without problems. Just ask for one coin from the person receiving the gift and in the eyes of strict superstition spirits it will be a fair exchange. Now no joke, a knife is a gift that unlike other transient things will be remembered forever because it will serve forever.

Everything you need to know about maintenance

  • Oštrenje japanskih noževa

    Sharpening Japanese knives

  • Briga i skladištenje

    Care and storage

  • Karbonski noževi - Patina

    Carbon knives - Patina

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