Knife Type: Gyuto Knife
This knife is from Hatsukokoro and is named "Aosaji." It offers a good balance between quality and affordability, featuring a traditional Japanese blacksmith finish. It is made with a soft iron cladding and Aogami 2 blue paper steel. The soft iron cladding has a black oxide layer that helps delay rusting (we recommend washing and drying it promptly after use, and occasional oiling when not in use to prevent rust). The hard steel is Aogami 2 blue paper steel with a hardness of around 62 HRC, providing an excellent cutting feel and good edge retention. If you want to experience the cutting sensation of traditional Japanese kitchen knives, this is a great choice.

Edge Type: Double bevel edge, suitable for both left and right-handed users
Blade Length: 240mm (actual 231mm)
Blade Width: 50mm
Thickness: Tapering from 2.9mm to 1.9mm
Weight: 229g
Handle: Black ebony handle with a wrapped cow horn bolster
Notes:

The blade is relatively thin and not suitable for cutting frozen meat or bones.
Carbon steel knives are prone to rust when exposed to moisture. After use, ensure to dry it promptly and for long-term storage, apply a suitable Japanese blade rust preventive oil, wiping it dry and shiny after oiling.
Due to long shipping distances, we conduct thorough inspections before dispatch. If you have any concerns upon receipt, please communicate with us promptly.
Slight dimensional variations are normal due to batch, forging, and manual measurement reasons.