#19 in Gyutou knives
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Reddit mentions of Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Gyuto Chef’s Knife (8.25'' (210mm) & No Saya, Octagonal Rosewood Handle)
Sentiment score: 1
Reddit mentions: 2
We found 2 Reddit mentions of Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Gyuto Chef’s Knife (8.25'' (210mm) & No Saya, Octagonal Rosewood Handle). Here are the top ones.
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Our handmade Yoshihiro Aogami Super Blue High Carbon Steel Kurouchi Series are unparalleled in their performance. The Black Forged 'Kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Super Blue High Carbon Steel with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy.The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. The Gyuto is a Japanese chefs knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables.From slicing filets of fish fresh from the fish monger to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted handle that is lightweight and ergonomically welds to the hand for seamless use. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use.Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.
Specs:
| Color | Octagonal Rosewood Handle |
| Size | 8.25'' (210mm) & No Saya |
| Weight | 0.36875 Pounds |
I have a few Shun knives and I love them. (Specifically the one /u/ilovesojulee mentioned, and the 7" Santoku of the same line)
I'm eyeballing one of these https://amzn.com/B00AUXVX08 though, simply because I love the way they look. The steel is pretty hard like the VG10 the Shun's are made out of, but without the stainless these can be harder to take care of. (i.e. you wash it and put it away immediately after you use it, kinda like cast iron) But this blade will gather a natural patina over time, and I just think they're sexy like that.
All of these knives are within your budget, but I would STRONGLY recommend that you go to a store that will let you use some of these knives before you make your decision. (They have to work with the way you like to cut, German knives cut differently than Japanese knives, etc.)
tagging /u/JimHeidecker since I'm not replying directly to the post.
somehow your post got snatched up by reddit. but our automod didn't trigger.
likely because its a referral link, which goes against sitewide reddit rules.
i'd remake the post using this link instead. should allow the post to go through.
(the new post is so that the reddit algorithm doesn't see the post as a day old, thus putting you lower on the page)