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Chozaburo x Wakui Kuroichi Hammered Gyuto (chef's knife), 210 mm
Chozaburo x Wakui Gyuto, 210mm
Handforged blade made of non-stainless steel with a core of extremely hard Japanese Shirogami #2 White steel. This knife is completely hand-forged by master blacksmith Toshihiro Wakui-san. and is unique in its kind, this knife is completely forged by hand. The blade is thin and manually sharpened and has no thickenings, making sharpening very easy. A Gyuto (literally a "Cow Knife) is a double-sided sharpened knife and is particularly suitable for cutting meat and fish and slicing vegetables and fruit.
Chozaburo is a brand of Babacho Hamono and has its knives made by Mutsumi Hinoura san and Toshihiro Wakui-san.
The handle is made of burnt chestnut wood. A special feature is that the handle remains rough when it becomes damp. The handle is oval (suitable for left and right-handed use).
Wakui-san started forging knives as an apprentice at Yoshikane Cutlery in Sanjo, Japan. Wakui-san forges and sharpens all his knives in his small Sanjo workshop. The Wakui knives are characterized by a solid, medium-heavy yet robust Sanjo feel: very thin behind the edge, thicker on the back and surprisingly easy to sharpen with an extremely sharp result. The geometry lends itself very easily to subsequent thinning.
- Blade length: 210 mm
- Weight: 140 grams
- Total length: 370 cm
- Blade height: 46 mm
- Blade thickness (measured at the handle): 4 mm, at the end of the blade: 2 mm
- Steel type: core steel: non-stainless Shirogami #2 White steel with 2 layers of non-stainless steel (Sanmai forged)
- Hardness: 63-64 (Rockwell C)
- Handle: Oval chestnut wood with black buffalo horn bolster
Like all Japanese knives, these handmade knives from Wakui-san are not dishwasher safe, cleaning and drying after each use is the best treatment for these exclusive products.
