{"product_id":"hitohira-hizen-kurouchi-aogami-1-gyuto-210mm-walnut","title":"Hitohira Hizen Kurouchi Blue #1 Gyuto 210mm Ho","description":"\u003cdiv\u003e\u003cspan\u003eThis 210 mm Gyuto is forged with a core of Aogami #1 (Blue Steel #1), a high-carbon steel (1.25–1.35%) enriched with chromium and tungsten for superior edge retention compared to Shirogami. The sanmai construction combines this hard core with an outer layer of stainless steel, which preserves the cutting qualities of carbon steel while reducing the maintenance required for the blade’s sides. The transition line runs along the edge the entire length of the blade. The blade body features a kurouchi finish on the upper section, preserving the raw, forged appearance, while the bevel is carefully polished. Kanji characters are engraved on the blade spine.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eThe 210 mm gyuto profile offers a blade height of 48 mm and a spine thickness of 2.8 mm, for a balanced geometry suitable for both rocking cuts and clean slicing. This size remains agile on the cutting board and versatile in the kitchen, whether for boneless meats, fish, or vegetables. Weighing 140 g, it maintains a satisfying heft in the hand without weighing down your movements. The knife is ambidextrous.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan\u003eThe octagonal handle is made of Ho wood, a type of wood traditionally used for Japanese knife handles. The lightweight design, with its blade-oriented construction, promotes a natural balance during use.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eIn use, the Aogami #1 stands out for its clean, sharp, and precise cutting feel, with excellent edge retention. Compared to the Aogami #2, it generally offers slightly better edge retention, though it requires slightly more attention when sharpening. This gyuto is particularly well-suited for chefs looking for a versatile, responsive, and durable knife for everyday use. As with any carbon-core knife, it requires minimal care, but the stainless coating makes maintenance easier than with a fully reactive blade.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eThe Aogami #1 core remains non-stainless along the cutting edge; therefore, it is recommended to wipe and dry the blade after use, especially after contact with acidic foods. A patina may gradually develop on the exposed part of the core, which is normal. For long-term storage, a light coat of camellia oil may be applied. Sharpening with a water stone is recommended. Never put in the dishwasher.\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Hitohira","offers":[{"title":"Default Title","offer_id":47665556881582,"sku":"aaa-552-05-fa210","price":240.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/8600\/4398\/files\/hitohira-hizen-kurouchi-aogami-1-gyuto-210mm-walnut-2_67db273a-13a5-48ec-bc6d-c0cbc3b12ca0.jpg?v=1774557204","url":"https:\/\/staysharpmtl.com\/en\/products\/hitohira-hizen-kurouchi-aogami-1-gyuto-210mm-walnut","provider":"Stay Sharp","version":"1.0","type":"link"}