Our handcrafted Yoshihiro Aoko Blue Steel knives have an inner core made of high carbon Blue Steel #2 sandwiched in the traditional method of Warikomi between two layers of stainless steel. Hand hammering creates an indented pattern called Tsuchime which reduces friction and sticking. With a hardness on the Rockwell scale of 62-63, the inner core of Blue Steel #2 is prized for its high edge retention with a stainless steel exterior that is non corrosive and requires low maintenance.
Our Yoshihiro Aoko Blue Steel Gyuto Chef Knife is forged with a Western style curved blade that smoothly rocks back and forth with an extended tip for quick chopping, this knife is complimented with a premium Western style Pakka wood handle that extends to the full tang of the knife and is NSF certified for commercial kitchens and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chefs knife to make every meal into something special. From dicing, slicing, and chopping fresh produce from a farmers market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.