Name: Hitohira TD Aogami #2 Kurouchi Gyuto 210mm Walnut
Brand: Hitohira
SKU: AAA-615B2KT-02-FA210
Price: 215.0 CAD
Availability: OutOfStock

Hitohira TD Aogami #2 Kurouchi Gyuto 210mm Walnut

Aogami #2

Classic carbon steel: balanced edge retention and easy sharpening.

Gyuto

Japanese chef's knife: all-round for vegetables, meat and fish.

210 mm

Long: big boards, large vegetables, pro or enthusiast use.

The Japanese word Gyuto (牛刀) literally translates as beef sword. The gyuto is the equivalent of the Western chef's knife and is designed to cut everything: vegetables, meat and fish. It is made to be used with the “push-cut” method, lifting the blade between each cutting movement, or with the pendulum method. It is important that the blade is straight on impact with the cutting board to avoid damage to the knife edge.

The town of Sanjo in Niigata prefecture has been famous for its blacksmithing since the 1600s. In the early years, nails were mainly forged by hand. Then, from 1660, different forging techniques were introduced by blacksmiths from Aizu. As a result, the town's blacksmiths began to diversify their production. The quality of Sanjo's tools and knives enjoyed a strong reputation in Japan, and continues to do so today.

Simply explained, Aogami #2 developed by Hitachi Metals is a steel made from Shirogami #2 to which a little chromium and tungsten are added for greater durability and corrosion resistance. On top of this, the steel's higher carbon content results in better cutting retention. Objectively, Aogami #2 is an improvement on Shirogami #2. For patina enthusiasts, on the other hand, Shirogami steel is more reactive to oxidation and could be an advantage.

By Hitohira

Hitohira TD Aogami #2 Kurouchi Gyuto 210mm Walnut

Size

210mm

Overall length

366mm

Blade height

47mm

Handle to tip length

228mm

Thickness

3.5mm

Edge length

214mm

Weight

172 g

Handle length

136mm

Steel

Aogami #2 with stainless cladding

Steel Type

Semi-stainless steel

Handle length

Kurouchi

Usage

Chef knife

Hand Orientation

Ambidextrous

Saya

Not Included

Production

Sanjo/Niigata

$215.00

Store availability

Montréal: Out of stock

Québec: Out of stock

*Transfer available between stores, contact us at

Care bundle

$50.00 + $10.00

$60.00

69 in stock

Leather Block

$50.00

Morihei Hishiboshi, 1000 Grain Water Stone (HI)

$110.00

$50.00 + $110.00

$160.00

Description

Aogami #2

Classic carbon steel: balanced edge retention and easy sharpening.

Gyuto

Japanese chef's knife: all-round for vegetables, meat and fish.

210 mm

Long: big boards, large vegetables, pro or enthusiast use.

Care instructions

Have professionally sharpened on a water stone every year. Store in a dry place. Wash immediately after use and dry completely before storing. Do not soak. Not dishwasher safe.

Product Remarks

Please note that each handle is unique and may exhibit distinct variations, such as differences in the hue or color of the buffalo horn, which is part of its authentic, handcrafted character.

Warranty

Each knife is covered by a lifetime guarantee against obvious manufacturing defects. For example, if the handle comes loose or cracks after a few weeks of proper use, or if the blade develops a crack along the edge or blade spine. These issues are rare, but they can occur. In such cases, we will offer you an exchange for the same product or a refund. As every case is different, it is at our discretion to assess whether our lifetime guarantee against obvious manufacturing defects applies.

After-Sales Service

Is your knife not cutting as well as you expected? Each knife comes with what we call its "original sharpening". We have over 200 different products in stock, often several of each. All our products are handcrafted in Japan before being shipped, and the "original sharpening" may vary. If you think your knife is not cutting to its full potential, do not hesitate to contact us and we will sort it out for you by sharpening the knife free of charge!

Oops, did an accident happen with your blade?

Did your knife fall on the floor, get damaged during a slip, or was it used to cut something too hard? We’ll take care of it and support both you and your knife by offering you an in-store sharpening and repair service!

Do not hesitate to contact us or stop by the store to get an estimate in just a few minutes!

Shipping and Returns

What are your shipping rates? 
Canada: $15 (free for orders over $150) United States: $20 Rest of the world: $50 

What are the delivery times? 
We do our best to process your order within 72 business hours (weekends excluded) in order to ship your package as quickly as possible. Delivery times vary depending on the carrier. If you need faster delivery, please contact us at 514-503-1185. 

Is there a refund policy? 
No refunds are accepted. The only exception concerns defective items (although our team checks every order with the utmost care). If you receive an item that appears to be defective, please notify us as soon as possible after receipt. In the event of damage caused by the carrier, please keep all items and original packaging for a possible inspection by the carrier. Items returned to Stay Sharp are at the buyer's expense. Items must be properly packaged to prevent any damage and must be fully insured. Please also provide us with the tracking number so that we can monitor the status of the shipment. Funds will not be refunded until we have received the items and confirmed that their condition is satisfactory. The refunded amount will correspond to the amount paid, less shipping and handling fees, online sales fees and any other costs incurred.

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INTRODUCTION TO THE GYUTO

 The Gyuto, also known as the "牛刀" in Japanese, is a versatile knife that literally translates to "beef sword". It is considered the equivalent of the Western chef's knife and is specially designed to perform all kinds of cutting tasks, whether for vegetables, meats, or fish. Featuring a sharp blade and a sturdy construction, the Gyuto is an essential tool for any professional or amateur cook who cares about the precision and quality of their cuts.

USAGE TECHNIQUES

The Gyuto is designed to be used with various techniques, notably the "push-cut" method and the rocking method. The "push-cut" method involves slightly lifting the blade between each cutting stroke, which helps maintain control and precision when cutting food. This technique is particularly useful for making clean, uniform cuts, enhancing the flavor of the food and ensuring an attractive presentation of the dishes. Another method commonly used with the Gyuto is the rocking technique. This method involves rocking the knife back and forth while keeping the tip of the blade in contact with the cutting board. This technique allows for quick, fluid cuts, ideal for cutting tasks that require speed.

CARE AND MATERIALS

When using the Gyuto, it is crucial to ensure that the blade is perfectly straight at the moment of impact with the cutting board. This helps prevent damage to the knife's edge, ensuring a precise and uniform cut while preserving the blade's durability. An incorrect impact angle can lead to blade damage and affect the quality of the cuts. The Gyuto blade is made of high-quality Japanese steel, giving it exceptional sharpness and great wear resistance. The steels used in the manufacturing of Gyutos are heat-treated to high levels, allowing them to maintain their sharpness for a longer period compared to other types of knives. To extend the life of the Gyuto and maintain its sharpness, we recommend sharpening it regularly with a quality ceramic sharpener or using the leather strop. As for sharpening on a whetstone, we recommend doing so once or twice a year for non-professional use. Sharpening on a whetstone must be done with care and precision, respecting the blade angle and following the appropriate techniques. If you wish, we can take care of it via our expert sharpening service. If your Gyuto is made of carbon steel, it is essential to take care to clean and dry the blade properly after each use, in order to prevent the formation of rust and other moisture-related damage. In the event that your knife is made of stainless steel, we still advise you to take care of it and not put it in the dishwasher, for example.

ORIGIN, SIZES AND CONCLUSION

The Origin of the Gyuto The Gyuto, a versatile and highly regarded chef's knife, originated in Japan during the Edo period, which spanned the 17th to 19th centuries. This iconic knife has its roots in Japanese blade-making traditions dating back to this historical era. During the Edo period, Japanese artisans perfected the art of forging blades using sophisticated techniques and working with high-quality materials. They developed unique skills to create sharp, durable blades that met the demands of the chefs of the time. It was in this context that the Gyuto emerged as the Japanese equivalent of the Western chef's knife, with its own distinct characteristics and design philosophy. Today, the Gyuto continues to embody the heritage of Japanese craftsmanship and is recognized worldwide for its exceptional quality and performance in the kitchen. The Different Sizes of Gyuto Gyutos are available in a variety of sizes to meet the specific needs of chefs and cooks. The most common sizes include 180 mm, 210 mm, 240 mm, and 270 mm. Each size offers unique advantages depending on the cutting tasks intended. 180 mm Gyutos are compact and manageable, perfect for delicate work and precise cuts. 210 mm knives offer an ideal balance between manageability and versatility, suitable for a wide range of cuts. 240 mm models are popular for their extra length, offering increased reach and improved cutting capacity. Finally, 270 mm Gyutos are the largest and offer maximum power and efficiency when cutting large pieces of meat or fish. Regardless of the size chosen, Gyutos offer exceptional cutting performance for an optimal culinary experience. In Conclusion In conclusion, the Gyuto is a versatile Japanese chef's knife, featuring a sharp blade and sturdy construction. Its name, which literally means "beef sword," reflects its ability to perform all kinds of cutting tasks with precision and efficiency. Whether cutting vegetables, meats, or fish, the Gyuto is the ideal tool for expert chefs and passionate home cooks. Be sure to use proper cutting techniques, maintain the knife regularly, and give it the necessary care to enjoy optimal performance in the long term.

Frequently Asked Questions

Which Japanese knife to give a cook?

Start with their habits rather than appearance. A 210 mm Gyuto remains a safe choice, as it handles meat, fish, and vegetables without cluttering the countertop. If the person likes blades that develop a patina and is willing to dry their knife after each use, a carbon steel like Aogami #2 will suit them. If they prefer minimal maintenance, opt instead for a stainless steel model. This gift will then be used every day.

What advice should be given with a complimentary carbon steel knife?

Three habits are enough to get off to a good start. First, wipe the blade between two ingredients and dry it before putting it away, as the Aogami #2 rusts if it remains damp. Next, accept the patina that will develop over time, which is normal for this steel. Finally, wash the knife by hand and use only whetstones for sharpening. Including these tips with the gift helps the recipient make the most of it from the very first meals prepared.

What does the name Aogami mean?

Aogami means “blue paper” in Japanese. This name refers to the color of the paper in which the manufacturer historically wrapped this steel, giving rise to its common nickname, blue steel. It does not describe the color of the blade. The following number, in this case #2, distinguishes the different grades within the Aogami family. On this Gyuto, Aogami #2 is a carbon steel that can be sharpened to a very fine edge and must be dried after each use.

How do I care for a carbon steel Kurouchi Gyuto?

Wipe the blade between uses, wash it by hand, then dry it completely before storing it. Avoid abrasive sponges on the Kurouchi section: scrubbing hard will eventually wear away the black oxide layer. The polished area near the edge will develop a patina over time, which is normal for the Aogami #2. If the knife needs to be stored for several weeks, a thin layer of neutral food-grade oil over the entire blade helps limit the risk of oxidation.

Description

Product Remarks

Care instructions

Warranty

Customer Reviews

Shipping and Returns

Informations supplémentaires

Hitohira TD Aogami #2 Kurouchi Gyuto 210mm Walnut

Size

Overall length

Blade height

Handle to tip length

Thickness

Edge length

Weight

Handle length

Steel

Steel Type

Handle length

Usage

Hand Orientation

Saya

Production

Store availability

Care bundle

Description

Care instructions

Product Remarks

Warranty

Shipping and Returns

Customer Reviews

ACCESSORIES RECOMMENDED BY OUR EXPERTS

INTRODUCTION TO THE GYUTO

USAGE TECHNIQUES

CARE AND MATERIALS

ORIGIN, SIZES AND CONCLUSION

Frequently Asked Questions

Which Japanese knife to give a cook?

What advice should be given with a complimentary carbon steel knife?

What does the name Aogami mean?

How do I care for a carbon steel Kurouchi Gyuto?

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