Kaizen Ao Gyuto 240mm

SPECIFICATIONS

Knife Style: Gyuto
Steel Type: Carbon Steel
Blade Material: Aogami Blue #2
Blade Finish: Kurouchi
Blade Hardness: 62HRC (+/-1)
Bevel: Double
Handle: Octagonal Walnut
Bolster: Black Pakkawood
Blade Size: 240mm 
Heel Height: 45mm
Spine Thickness: 3.30mm
Weight: 200g

Made in Japan by a 4th generation workshop established in Tosa completely by hand forged from Aogami Blue #2 Steel. The Kaizen Carbon Steel series is known to not only take a very sharp edge, but also to provide the user with an optimal cutting experience while keeping in mind the edge geometry and balance which both play a large role in the performance of a knife. To compliment this beautiful piece of art, the Kakushin Kanji can be found engraved on the side of the blade to demonstrate our long lasting relationship (革新). 

Gyutos are known as the only knife needed in the kitchen. The blades typically range from 210mm to 270mm in length and are appreciated for their taller heel. Gyuto’s are a great option for most as they have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work. which is why many chefs prefer a Gyuto over many other models.

While often similar in shape when compared to Western chef knives, Japanese Gyuto’s have a reputation for being lighter and thinner.