Yoshida Hamono Kurouchi Aogami-2 Guyto 240mm

Yoshida Hamono is located in Saga prefecture, on the island of Kyushu.

Its founder Seiji Yoshida, started out as an apprentice to famous Hideyoshi Muto, a prestigious blacksmith, and Kensaku Motomura, a maker of military swords for the Japanese army. In 1943, he was awarded the Newcomer Award at the Japanese Sword Exhibition, Under the supervision of his father Nobuichi and together with some more talented blacksmiths, they established the Yoshida Knife Factory.

Saga area is not one of the production center for knives and there are not many other craftsmen, they have built a facility that can handle the knife making process entirely from start to finish, whereas most knife-makers outsource their steel lamination and sharpening.

The Kurouchi Aogami-2 series is a basic / entry level range of Yoshida and they are an exceptional Value for money deal. Their grind is very thin behind the edge, traditional Japanese Kurouchi finish and Magnolia handle.

Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 240mm size is the right one to be used both by professional and experienced home cooks.

Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time.

Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.