Black Gyuto - Carbon Steel (Aogami #2)

The Gyuto is the Japanese equivalent of the Western chef's knife.

Preferred by professional chefs for its versatility and practicality, slicing meat, dicing vegetables & mincing aromatics.

This knife is made by Hirotaka Muneishi, who was born to a blacksmith’s family and is certified by the Japanese government as a national traditional craftsman.

This knife was built with traditional methods that have been used since the samurai era.

The handle is made of octagonal walnut wood. It is carefully finished and has a smooth grip.

Aogami steel is not stainless and rusts easily. Please wash and dry after use to avoid oxidation.

Maintenance

• Not to be used on frozen food
• Dry after use
• Do not clean in dishwasher