CUSTOM Kagemitsu Amefuri Kurouchi Aogami #1 Gyuto (chef's knife), 240 mm
SKU: JDA-080CUSTOM Kagemitsu Amefuri Kurouchi Aogami #1 Gyuto
Hand-forged blade of non-stainless steel with a core of extremely hard Japanese Aogami #1 steel (Sanmai forged). The Kagemitsu Amefuri ("rainstorm") knives are specially forged for Japansemessen.nl and have been given the name to commemorate the bond and the eternal battle against water in both Japan and the Netherlands. In July 2019 it will be exactly 1 year since Japan endured the historically heavy rain showers, resulting in more than 175 victims.
A Gyuto is the Japanese variant of the Western chef's knife and is suitable for all jobs. The knife is designed to cut fish, meat and vegetables. The blade is not rust-resistant and double-sided sharpened. The handle is octagonal and therefore suitable for right and left-handed use.
Type | Chefsmes | Chefs knife |
Lengte lemmet Blade length | 240 mm | 240 mm |
Staalsoort | Aogami#1. Blue Paper Steel. Sanmai gesmeed met kernlaag van aogami. Buitenlaag met zwarte kurouchi.. | Aogami#1. Blue Paper Steel Sanmai forged with core layer of Aogami. Kurouchi cladding. |
Roestvrij | Snijrand niet roestvrij. Door de tijd ontwikkelt zich een patina | The cutting edge is not rustproof. In time a bluish patina develops |
Hardheid | ± 63 HRC | ± 63 HRC |
Slijpwijze | Tweezijdig | Double bevel |
Slijphoek | 15° | 15° |
Handvat Handle | WA type, Hakkaku, achtkantig | WA type, Hakkaku, octagonal |
Materiaal handvat | Ebbenhout (zwartbruin) | Ebony wood (black/brown) |
Bolster Bolster Material | Esdoorn gestabiliseerd | Maple, stabilized |
Spacer | - | - |
Links of rechtshandig Left of right handed | beide | both |
Gebruik | Niet in afwasmachine Schoon en droog maken na gebruik Geen botten hakken, bevroren voedsel Zorgvuldig behandelen. | No dishwasher Clean and wipe dry after use No cutting of hard stuff: bones or frozen food Handle with care |
Onderhoud mes Maintenance knife | Eventueel in minerale olie (Camelia olie of Ballistol) Gebruik geen metalen aanzetstaal Gebruik keramische staaf of leren strop Jaarlijks slijpen (let op slijphoek)
| Blade can be wiped with mineral oil (Camelia oil or Ballistol) Do not use of sharpening steel Use ceramic sharpening rod or leather strop Strop weekly Sharpen yearly (take care of correct angle) |
Onderhoud handvat Maintenance handle | Niet in water laten liggen Droogmaken met doek. Als handvat schraal of ruw wordt: inwrijven met Danish Oil | Do not leave in water or moist Wipe dry with cloth When coarse, rub with Danish Oil |
