Kokugei Gyuto Aogami #1 Kuro-uchi Ebony 210mm (8.3″)

The Kokugei collection is made from high-quality Aogami #1 high-carbon steel, clad in soft iron, providing durability and exceptional sharpness. Due to its high carbon content, the core and outer layers are not corrosion-resistant, meaning the blade can develop a patina and may rust if exposed to water or other corrosive substances for extended periods.

The Kokugei [the Japanese word Kokugei translates as “black whale”] Gyuto is an excellent choice for anyone entering the world of carbon steel knives, combining high performance with the authentic tradition of Japanese craftsmanship.

BLADE SHAPE:
The 210 mm long gyuto is a versatile kitchen knife that excels at all types of chopping and cutting on the cutting board. The wide blade is great for chopping vegetables and allows easy transfer of ingredients from the board to the pot, and the extra weight can be used to cut through tougher ingredients (🚨 but not through bones!). Thanks to its long and thin cutting edge, this knife has no problem with longer cuts and finer techniques such as chopping garlic, dicing or julienne. 

*The smithy marked the length of the cutting edge as 210mm (8.3″), but we measured a bit more – approximately 214mm (8.4″).

STEEL:
Aogami #1 is one of the purest steels, and consequently one of the easiest to sharpen. Its characteristics make it popular with traditional Japanese blacksmiths and sushi masters. The advantage of Aogami #1 is that it has a very fine, delicate sharpness, is easy to grind and stays sharp for a very long time. It will require a little more attention in maintenance!

LAMINATION:
The blade was laminated with soft iron, which is iron with only a small amount of carbon added to it. Laminating the blade improves its structural integrity, as the knife’s core is made of hard—and therefore brittle—high-carbon Aogami #1 steel that is prone to breakage on its own.

KNIFE CARE:
The steel will gradually acquire a patina, which only endows this knife with more charm. Do not wash this knife in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. The advantage of having a blade made of high carbon steel is the fine sharpness, ease of sharpening, and long edge retention. We recommend the occasional coat of knife maintenance oil to protect the blade from external influences. 

⚠️ Due to its purity and lack of any added elements such as chromium (Cr), soft iron doesn’t resist corrosion well. Therefore, the upper laminated part can also develop rust when not taken care of properly. → Read more about patina on our blog.

GEOMETRY:
The knife has a double-bevel blade with a convex v-edge. It is heavier and stronger at the handle and thinner and more precise at the tip, towards which it tapers. This blade shape makes the knife easier to use because it is very responsive, easily maneuverable, and nicely balanced. This type of blade design is called distal taper – you can read more about it in the article on blade geometry.

BLADE FINISH:
This knife feels and cuts like a true Japanese blade, and definitely looks the part as well – the blade sports a beautiful black Kuro-uchi finish. The look of the knife has a touch of rusticity and robustness that comes with the purely handmade blade.  

Blade finish is excellent, but because the knife is completely handmade, be prepared to see some small imperfections on the surface.

HANDLE:
The blade is fitted with an octagonal Japanese (Wa) style handle made out of a single piece of luxurious dark ebony wood, renowned for its exceptional hardness and density, which makes it one of the most durable and resistant woods. It is polished to a high gloss, creating a luxurious and elegant appearance and smooth feel that fits into the hand seamlessly. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use.