OUL Aogami Super Kurouchi (Black) Tsuchime Gyuto 210mm
The Gyuto is the Japanese adaptation of the Western chef's knife, designed as a versatile, multi-purpose tool suitable for cutting meats, fish, vegetables, and fruits. Its pointed tip excels at precision cuts, while the flat heel sup by ports techniques like rock chopping and tap chopping.
Lighter and thinner than Western chef's knives, the Gyuto's forward balance point enhances agility and precision. This makes it ideal for a variety of cutting techniques, including push and pull cuts, offering exceptional control and versatility in the kitchen.
This Gyuto features a stainless-clad construction with an Aogami Super core, prized for its exceptional edge retention and ease of sharpening.
The blade boasts a striking hand-hammered tsuchime pattern alongside a kurouchi finish—the unrefined black surface often called the "blacksmith's kiss." This combination enhances both aesthetics and food release.
Paired with an octagonal darkened oak handle, this knife seamlessly blends beauty, functionality, and traditional craftsmanship.
-DESCRIPTION-
Shape - Gyuto
Blade length - 210mm
Blade Height - 47mm
Blade Thickness - 2mm
Weight - 155.6g
Blade Construction - San Mai
Cladding - Stainless Tsuchime
Steel Type - Aogami Super
Rockwell Hardness - 63-64 HRC
Handle - Octagonal Darkened Oak
Made in - Sakai City, Osaka, Japan
Brand - OUL
Composition of Aogami Super (Blue Super) Steel:
Carbon (C): 1.40–1.50% (Increases hardness and edge retention)
Chromium (Cr): 0.30–0.50% (Enhances wear resistance and toughness)
Molybdenum (Mo): 0.30–0.50% (Improves strength and corrosion resistance)
Vanadium (V): 0.30–0.50% (Increases hardness and grain refinement for better sharpness)
Tungsten (W): 2.00–2.50% (Adds toughness and wear resistance)
Manganese (Mn): 0.20–0.30% (Aids in hardness and grain structure)
Phosphorus (P): ≤ 0.025% (Kept low to prevent brittleness)
Sulfur (S): ≤ 0.004% (Minimizes impurities for better toughness)
Silicon (Si): 0.10–0.20% (Enhances strength and durability)
Key Features of Aogami Super Steel:
Higher carbon content than Aogami #1 and #2, leading to exceptional edge retention.
Added tungsten and vanadium improve wear resistance and refine the grain for a razor-sharp edge.
Offers better toughness than White (Shirogami) steels while maintaining high hardness.
Requires proper care due to its high carbon content, making it prone to rust if not maintained.
Aogami Super is favored for high-performance Japanese knives, excelling in sharpness, durability, and edge longevity.
The Gyuto is the Japanese adaptation of the Western chef's knife, designed as a versatile, multi-purpose tool suitable for cutting meats, fish, vegetables, and fruits. Its pointed tip excels at precision cuts, while the flat heel sup by ports techniques like rock chopping and tap chopping.
Lighter and thinner than Western chef's knives, the Gyuto's forward balance point enhances agility and precision. This makes it ideal for a variety of cutting techniques, including push and pull cuts, offering exceptional control and versatility in the kitchen.
This Gyuto features a stainless-clad construction with an Aogami Super core, prized for its exceptional edge retention and ease of sharpening.
The blade boasts a striking hand-hammered tsuchime pattern alongside a kurouchi finish—the unrefined black surface often called the "blacksmith's kiss." This combination enhances both aesthetics and food release.
Paired with an octagonal darkened oak handle, this knife seamlessly blends beauty, functionality, and traditional craftsmanship.
-DESCRIPTION-
Shape - Gyuto
Blade length - 210mm
Blade Height - 47mm
Blade Thickness - 2mm
Weight - 155.6g
Blade Construction - San Mai
Cladding - Stainless Tsuchime
Steel Type - Aogami Super
Rockwell Hardness - 63-64 HRC
Handle - Octagonal Darkened Oak
Made in - Sakai City, Osaka, Japan
Brand - OUL
Composition of Aogami Super (Blue Super) Steel:
Carbon (C): 1.40–1.50% (Increases hardness and edge retention)
Chromium (Cr): 0.30–0.50% (Enhances wear resistance and toughness)
Molybdenum (Mo): 0.30–0.50% (Improves strength and corrosion resistance)
Vanadium (V): 0.30–0.50% (Increases hardness and grain refinement for better sharpness)
Tungsten (W): 2.00–2.50% (Adds toughness and wear resistance)
Manganese (Mn): 0.20–0.30% (Aids in hardness and grain structure)
Phosphorus (P): ≤ 0.025% (Kept low to prevent brittleness)
Sulfur (S): ≤ 0.004% (Minimizes impurities for better toughness)
Silicon (Si): 0.10–0.20% (Enhances strength and durability)
Key Features of Aogami Super Steel:
Higher carbon content than Aogami #1 and #2, leading to exceptional edge retention.
Added tungsten and vanadium improve wear resistance and refine the grain for a razor-sharp edge.
Offers better toughness than White (Shirogami) steels while maintaining high hardness.
Requires proper care due to its high carbon content, making it prone to rust if not maintained.
Aogami Super is favored for high-performance Japanese knives, excelling in sharpness, durability, and edge longevity.
The Gyuto is the Japanese adaptation of the Western chef's knife, designed as a versatile, multi-purpose tool suitable for cutting meats, fish, vegetables, and fruits. Its pointed tip excels at precision cuts, while the flat heel sup by ports techniques like rock chopping and tap chopping.
Lighter and thinner than Western chef's knives, the Gyuto's forward balance point enhances agility and precision. This makes it ideal for a variety of cutting techniques, including push and pull cuts, offering exceptional control and versatility in the kitchen.
This Gyuto features a stainless-clad construction with an Aogami Super core, prized for its exceptional edge retention and ease of sharpening.
The blade boasts a striking hand-hammered tsuchime pattern alongside a kurouchi finish—the unrefined black surface often called the "blacksmith's kiss." This combination enhances both aesthetics and food release.
Paired with an octagonal darkened oak handle, this knife seamlessly blends beauty, functionality, and traditional craftsmanship.
-DESCRIPTION-
Shape - Gyuto
Blade length - 210mm
Blade Height - 47mm
Blade Thickness - 2mm
Weight - 155.6g
Blade Construction - San Mai
Cladding - Stainless Tsuchime
Steel Type - Aogami Super
Rockwell Hardness - 63-64 HRC
Handle - Octagonal Darkened Oak
Made in - Sakai City, Osaka, Japan
Brand - OUL
Composition of Aogami Super (Blue Super) Steel:
Carbon (C): 1.40–1.50% (Increases hardness and edge retention)
Chromium (Cr): 0.30–0.50% (Enhances wear resistance and toughness)
Molybdenum (Mo): 0.30–0.50% (Improves strength and corrosion resistance)
Vanadium (V): 0.30–0.50% (Increases hardness and grain refinement for better sharpness)
Tungsten (W): 2.00–2.50% (Adds toughness and wear resistance)
Manganese (Mn): 0.20–0.30% (Aids in hardness and grain structure)
Phosphorus (P): ≤ 0.025% (Kept low to prevent brittleness)
Sulfur (S): ≤ 0.004% (Minimizes impurities for better toughness)
Silicon (Si): 0.10–0.20% (Enhances strength and durability)
Key Features of Aogami Super Steel:
Higher carbon content than Aogami #1 and #2, leading to exceptional edge retention.
Added tungsten and vanadium improve wear resistance and refine the grain for a razor-sharp edge.
Offers better toughness than White (Shirogami) steels while maintaining high hardness.
Requires proper care due to its high carbon content, making it prone to rust if not maintained.
Aogami Super is favored for high-performance Japanese knives, excelling in sharpness, durability, and edge longevity.