Migaki Chef's Knife - Gyuto, 195mm (7-2/3 in.) - Aogami 2
Product Description for Migaki Chef's Knife - Gyuto, 195mm (7-2/3 in.) - Aogami 2
Maker: Yoshikazu Ikeda (click to see more by this maker)
Item num: 94832
Blade length: 7.60 in.
Total length: 13.30 in.
Blade height (at heel): 1.75 in.
Blade thickness (near bolster): 0.12 in.
Blade thickness (at midpoint): 0.06 in.
Blade thickness (near tip): 0.04 in.
Item weight: 5.60 oz.
Shipment weight: 8.2 oz.
Blade: Hand forged Aogami 2 (blue #2) carbon steel with satin finish and strong ridge line (shinogi)
Bolster: Buffalo horn
Handle: Octagonal ho wood
Description: Yoshikazu Ikeda is one of the finest smiths in Sakai, Japan. Ikeda has been making knives and swords for over 40 years, beginning in his early 20s. In 1988, he was recognized as a dentoukougeishi by the Japanese government and since 2001 he has been the chairman of the association of dentoukougeishi. Dentoukougeishi are highly skilled master artisans recognized by the Japanese government for their commitment to protecting traditional arts and techniques.
The gyuto is modeled after the French pattern chef's knife. Longer and slimmer than the santoku, it is suited to preparation of meat and may be used as a general purpose chef's knife. The long blade is needed for the sawing motion required to cut meat and the slim profile keeps the weight low and the balance right. This gyuto features a strong ridge line, called a shinogi. A strong shinogi provides exceptional food release.
Yoshikazu-san is very close to retirement. I was very pleased to recently get several presentation grade pieces that he made for an exposition in Tokyo. This is one such knife.
This knife was completely hand forged by Yoshikazu - a true master. The center layer of hard Aogami #2 is clad on both sides with mild steel, resulting in a keen, long lasting edge. Blue steel has a very keen edge with tremendously long edge holding. A distal taper ensures a perfect balance.
The octagonal handle is comfortable for both right and left handed users. It is formed from ho wood, the traditional wood for Japanese knife handles. Ho wood holds up extremely well in the harsh environment of the kitchen. A buffalo horn ferrule completes the handle. Like other kitchen knives, this knife should not be put in a dishwasher. We recommend using camellia oil to avoid rust.
Availability: Not currently available