Gyuto knife, Aogami 2 carbon steel with stainless steel cladding, polished finish - Shinichi Watanabe
SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword.
STEEL: Aogami (blue paper) 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. This steel differs from Blue 1 in its carbon content, Blue 2 being slightly less. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use. It is worth noting that this knife has been clad in stainless steel meaning only the exposed core edge will discolour making maintenance a lot easier.
FINISH: Polished, or Migaki
BLADE LENGTH: 210mm or 240mm
HANDLE: D Ho wood handle with buffalo horn ferule
MAKER: Shinichi Watanabe
SAUNDERS SAYS: "One of the lesser known blacksmiths outside of Japan. Watanabe-San's heat treatment has made him highly revered in Japan"
SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword.
STEEL: Aogami (blue paper) 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. This steel differs from Blue 1 in its carbon content, Blue 2 being slightly less. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use. It is worth noting that this knife has been clad in stainless steel meaning only the exposed core edge will discolour making maintenance a lot easier.
FINISH: Polished, or Migaki
BLADE LENGTH: 210mm or 240mm
HANDLE: D Ho wood handle with buffalo horn ferule
MAKER: Shinichi Watanabe
SAUNDERS SAYS: "One of the lesser known blacksmiths outside of Japan. Watanabe-San's heat treatment has made him highly revered in Japan"
Description
SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword.
STEEL: Aogami (blue paper) 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. This steel differs from Blue 1 in its carbon content, Blue 2 being slightly less. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use. It is worth noting that this knife has been clad in stainless steel meaning only the exposed core edge will discolour making maintenance a lot easier.
FINISH: Polished, or Migaki
BLADE LENGTH: 210mm or 240mm
HANDLE: D Ho wood handle with buffalo horn ferule
MAKER: Shinichi Watanabe
SAUNDERS SAYS: "One of the lesser known blacksmiths outside of Japan. Watanabe-San's heat treatment has made him highly revered in Japan"
