Yasuda Gyuto 200mm Aogami #2 Steel

Product code: YS - 101

Status: In stock

Product information +

Yasuda Gyuto 200mm Aogami #2 Steel

- Dimensions: Overall length 320mm, blade length 200mm, blade thickness 2mm, weight 210g
- Function: Gyuto
- Material: Blue Paper Steel #2 (Aogami #2)
- Hardness: 61 - 62 HRC
- Handle: Pakka wood
- Brand: Yasuda
- Origin: Japan

Please note

- Do not use the knife to poke, twist, pry, or bend...in a spiral motion when cutting hard objects.
- Use the correct type of knife when chopping bones, frozen food, or hard materials.
- Use a wooden or soft plastic cutting board to protect the edges of the blade.
- Wash the knife with warm water and dry it with a clean cloth after use (for carbon fiber knives, apply a specialized oil).
- Regularly use a sharpening stone to maintain the sharpness of the blade.
- Do not wash the knife in a dishwasher.
- Use only for its intended purpose and comply with legal regulations.
- Keep out of reach of children and persons with impaired legal capacity.
- The product image is for illustrative purposes only, and because each product is handmade, there may be slight variations in size, weight, and color.

$125,00

Incl. tax

Quantity

ESSENTIAL COMBO

Recommended by HAMONO for proper knife storage

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Buy together with a utility knife

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PRODUCT DESCRIPTION
Review

A premium steel for knives, renowned worldwide, is produced at the Hitachi Metals Yasugi factory in Shimane Prefecture. It is manufactured using raw iron sand—the same type used in traditional Japanese swords—and is named Aogami, Yellow Paper, and Shiragami depending on its composition. Among these, Aogami No. 2 is a high-quality steel favored for making Western-style knives. Through proper heat treatment and sharpening processes, its characteristics are fully utilized, offering both exceptional sharpness and ease of sharpening.

The masterpiece Kotetsu (虎徹) series uses Hitachi Yasugi Aogami No. 2 steel, the original material of Japanese swords, delivering outstanding sharpness and ease of sharpening. This premium carbon-based steel offers greater toughness than any other knife steel with similar hardness and durability, along with superior longevity. However, as it is carbon steel, it is more prone to rust than stainless steel, but with thorough drying after use, it can be used for a long time without issues. The blade features a striking design with a beautiful contrast between the hammered finish and the three-layered grain separation.

The Yasuda Kotetsu series includes five types: Nakiri (2 sizes), Gyuto, Santoku, and Petty, meeting the needs of every customer, from home cooks to professional chefs.