Kajiwara Gyuto Aogami #2 Kuro-uchi 210mm (8.3″)

Kajiwara Gyuto Kuro-uchi is a multi-purpose knife that will impress most admirers of traditional Japanese knives.

The double-bevel traditional Japanese knife is somewhat heavier than similar varieties, but due to the narrowing of the spine of the blade (from 4.9 mm at the handle to 1 mm at the tip of the blade), it is excellently balanced. It requires minimal force to cut and due to its classic appearance (and the rustic kuro-uchi blade finish), it will complement any kitchen, be it a home or professional one. Due to the characteristics of the Aogami #2 steel, the knife is easy to maintain and will keep its sharpness for longer than comparable European stainless steel knives. The knife has a traditional oval-shaped Japanese Wa handle made from rosewood and is comfortable for both right- and left-handed use.

The Aogami #2 steel core, the premium rosewood handle, and the masterful craftsmanship of Kajiwara smithy make this gyuto the crème de la crème of traditional Japanese knives with an excellent ratio between price and quality.

❗ Warning: Due to the specific requirements of professional chefs, the blade is not fully sharpened in the last stage of the fine sharpening process, only to 80%. This way chefs can adjust the final sharpness of the blade to their requirements and taste. Despite this, the blade is still extremely sharp, so be careful! If you want us to sharpen the blade fully for you, contact us while placing the order. 

🚩 The blade can develop a patina As Aogami steel contains a lower proportion of chromium, such a blade will acquire a patina over the course of use (which is part of the charm of this knife). The advantage of this steel is that it has a very fine, delicate sharpness, is easy to sharpen, and stays sharp for a very long time. This knife is not machine washable, it is best washed by hand and wiped with a cloth. We recommend using a blade care oil regularly. Read more about patina and blade maintenance in this article.

Blacksmith: 
Kajiwara is a third-generation blacksmith from the town of Tosa, renowned for his traditional methods of forging and the experience of his lineage will be evident the very first time your fingers run across his beautiful knives that are extremely durable and sharp.