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Buying Guide
Looking to learn more about Japanese kitchen knives and which may be the best fit for you?
Check out these Buying Guides to learn about the different Japanese knife styles, intended use, steel types and maintenance.
Sakai Takayuki Kengata Gyuto Homura Guren Aoniko / Blue Steel #2 225mm (8.9") Japanese Chef Knife
$459.00
Ideal for: Chopping, slicing, disjointing, dicing, and julienning.
Useful on food types: Medium to large proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.
Useful on food types: Medium to large proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.
Kurouchi Finish Aoniko (Blue Steel #2)
225mm (8.9")* Gyuto (Chef's Knife)
Handle: Japanese Style, Oak
Weight: 218 g
Blade Width: 54 mm
Blade Thickness: 3 mm
Handle Length: 137 mm
Handle Thickness: 24 mm
Blade Width: 54 mm
Blade Thickness: 3 mm
Handle Length: 137 mm
Handle Thickness: 24 mm
The Homura Guren series is handcrafted by Master Blacksmith Mr. Doi. This blade is made of Aogami number 2 (blue steel #2) with excellent sharpness and durability. The black hammered finishing method does not scrape the entire surface of the blade that has been hardened by quenching, but leaves the black portion of the side other than the blade.
This blade needs to be cared for more than stainless steel as it will rust easier, water should be removed immediately. It is a fascinating knife that can be used widely from home to professional. Please do not cut bone or frozen food. It may cause the knife to chip or other damaged.
Gyuto Japanese kitchen knives are ideal professional long thin knives that slice, cut & chop easily through meat or vegetables to maintain the integrity of each component and freshness.
*Note that the measurement of 225 mm is from the "Machi", the actual blade length is closer to 8" or 200 mm.
Category: Aogami, Blue Steel, Blue Steel No. 2, Gyuto (Chef's Knife), High Carbon, Kurouchi, Western Style
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