Nao Yamamoto AS Kurouchi Tsuchime Gyuto 180mm

Regular price 31,700.00 RSD
Sale price 31,700.00 RSD Regular price
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Pickup available at Be Sharp Beograd

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Nao Yamamoto AS Kurouchi Tsuchime Gyuto 180mm

  • Be Sharp Beograd

    Pickup available, usually ready in 1 hour

    27. marta
    15
    11060 Beograd
    Serbia

    +381612405551

Mr. Yamamoto's knives are truly a work of art in themselves. His work is completely unique and refined to such an extent that in the world of knives it can hardly be better.

The 180mm Gyuto is exactly the one, perfect and universal knife for all users and all needs. This will definitely be a favorite knife in your kitchen no matter what culinary challenge you tackle. With it you can cut meat, chop vegetables or herbs or even fillet fish if necessary. Absolutely everything!

The blade is made in damascus technique where around the central Aogami Super steel there are 35 layers of damascus made of soft iron. The core itself reaches an incredible hardness of 63+ degrees on the Rockwell scale, and the outer, softer layers protect it from possible cracking. In practice, this means that you get a blade of "unreal" sharpness that retains that sharpness for an extremely long time. In return, this knife must be carefully washed and dried after each use so that it does not form rust.

The handle has a traditional, octagonal shape and is made of rosewood with an elegant collar of pakka wood that contributes to the durability of the handle itself and a secure connection to the blade. It is extremely comfortable in the hand and while using this knife you will feel like you are using a real Japanese katana!

Specifications

Manufacturer: Nao Yamamoto
Blade type: Gyuto
Blade length: 180mm
Total length: 323mm
Knife weight: 170g
Blade type: Double bevel
Back thickness: 2.5 mm
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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