Kagekiyo Aogami #2 Kurouchi Walnut - 240 mm Gyuto

Kagekiyo is a premium brand made by skilled craftsmen at Baba Cutlery Works in Sakai City, Osaka Prefecture, an area known for its traditionally hand-forged Japanese knives. The knives are forged from quality steels such as Shirogami and Aogami. Skilled craftsmen grind the blades to exceptional sharpness and combine them with specially designed handles that are tailored to enhance the functionality and aesthetics of the knives.

These knives are forged by Shogou Yamatsuka and sharpened by a young upcoming sharpener from Baba Cutlery Works. Yamatsuka-san forges the knives in 3 layers, Blue#2 in the core surrounded by 2 layers of soft iron.

Aogami #2 or Blue #2 is a carbon steel, falls into the category of so-called blue steel, and Aogami #2 is the third hardest of these alloys. To make Aogami/Blue #2, Shirogami/White #2 is taken and tungsten and chromium are added. This makes the steel hold its sharpness longer and be more protected against rust. However, it is still a carbon steel that will rust if not cared for. 

This knife is a gyuto, popularly also just called a chef's knife. This one is 24 cm, and it is used for most tasks in the kitchen and is particularly good for slicing and chopping both meat and vegetables.

The knife should never be washed in a dishwasher, and should not be used to cut hard objects such as bones, cartilage, frozen objects, or hard cheeses. Remember that it is a characteristic of thin, hard metal that it can break. 

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.