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Enso Hand-Forged Aogami Super Gyuto Knives
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Hand-forged carbon steel blade; 65 Rockwell Hardness; features a rustic black kurouchi finish; Kurouchi roughly translates to "blacksmith's finish"
Cutting core is aogami super (blue super carbon steel) that is then cladded in stainless steel for easier maintenance with the same performance of a carbon steel blade
Teak wood octagonal handle with buffalo horn black ferrule; polished and rounded spine
Hand-ground to approximately 12° razor-sharp double-bevel edge is more robust than a single edge and less prone to chip or nick
Forging, heat treatment, grinding and sharpening are all done in the same shop; hand engraved Japanese kanji on the blade translates to "Enso Made in Japan"
Handmade in a small blacksmith shop in Tsubame, which is a city located in Niigata Prefecture, Japan
This Enso Hand-Forged Aogami Super Gyuto is a multi-purpose knife, designed for slicing meat, fish, and cutting a head of cabbage and more. It's also useful for those in the meat industry who cut large amounts of meat. The Gyuto is the Japanese equivalent of a western chef's knife but with a slightly flatter curve to the edge. Each Enso Hand-Forged Aogami Super knife has a slightly different appearance and size because the blade is hand-forged and the handle is teak wood. The double-bevel edge is more robust than a single edge and less prone to chip or nick because both sides of the edge are equally supported, so the hard core of steel is supported on both sides. Each Enso Hand-Forged Aogami Super knife is made by hand using a traditional free forging technique inherited by Japanese swordsmiths.