Description & specifications
The Aoko Migaki 210 mm Chef's Knife Aogami-2 is the perfect choice if you are looking for an authentic Japanese chef's knife with uncompromising sharpness and genuine craftsmanship. This knife is forged in Sakai, Japan, and has a core of Aogami-2 (Blue-2) steel, known for its high hardness and its ability to hold an extremely sharp edge. The three layers of steel and the stainless cladding protect the core and give the knife an elegant look. The handle is octagonal and made of beautiful laurel wood from Studio Khii, ensuring a comfortable and secure grip, even during long cooking sessions.
The knife is ideal for both professional chefs and enthusiastic home cooks who want precision and control in the kitchen. Please note that Aogami-2 is not stainless, so prompt cleaning and drying are recommended to preserve the knife's performance and appearance.
- Core of Aogami-2 (Blue-2) steel for maximum sharpness
- Hardness of 62-63 HRC for long-lasting durability
- Three-layer construction with stainless cladding
- Octagonal handle in laurel wood from Studio Khii
- Handmade in Sakai, Japan
- Suitable for both professionals and home cooks
| Type | Chef's knife |
| Forging and steel | 3 layers, Blue #2 and stainless cladding |
| Grind | 50/50 |
| Handle type | Octagonal Laurel |
| Stainless | No |
| Hardness | 62-63 |
| Handle material | Laurel wood |
| Length | 210mm |
| Height | 45mm |
| Weight | 155g |
| Width at the handle | 4.2mm |
The knife is not dishwasher safe. As the blade is not stainless, we recommend rinsing and drying the knife immediately after use to prevent oxidation and preserve its sharpness and appearance.
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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