About the Maker - Yamawaki Hamono

Established in the Showa period and based in Sakai City, Osaka, Yamawaki Hamono (山脇刃物) is the producer of two famous knife brands: "Yoshihiro (義弘)" and "Goh Umanosuke Yoshihiro (郷右馬允義弘)".

About the Shape - Gyuto

The Gyuto (牛刀) is a type of Japanese kitchen knife that has a double-bevel blade, meaning it is sharpened on both sides. It is similar to the western-style chef’s knife, but it is usually thinner, lighter, and sharper. The name Gyuto means “cow sword” in Japanese, because it was originally used for slicing beef.

About the Steel - Aogami #2

Developed by Hitachi Metals in Japan, the Aogami (Blue) No. 2 steel is a high-carbon steel. The steel has a very high hardness therefore long edge retention. Special care must be taken as knives made with the Aogami Steel No. 2 is prone to rust.

About the Finish - Kurouchi

Kurouchi (黒打ち) refers to the darkened steel surface as a result from the forging process which forms a coating of oxide. It is the most rusting finish of all but gives knives a traditional character.

Yoshihiro Aogami #2 Kurouchi Gyuto 240mm

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Yoshihiro Kurouchi Black-Forged Blue Steel Stainless Clad Gyuto Chefs Knife (9.5'' (240mm) & Saya)

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