Brand New High Quality Hand forged hammered Chef Knife
BY MASTER CRAFTMAN SHINJI FUJISHITA WHO IS NOW RETIRED
MADE IN JAPAN
LIMITED ADDITION - PROFESSIONAL SERIES
Blade Material: TSUCHIME(Hammered) KUROCUCHI(Black Finish) SUMINAGASHI(Damascus)
Core: AOGAMI(Blue Steel / Paper) #2
Blade Length: Approx 210 mm
Overall Length: Approx 350 mm
HRC: Approx 63-64
Handle: Rosewood for Right Handed
Edge - (Double bevel edged)
Mr. Shinji Fujishita is now over 80 years old and great craftsman of Japan, who has limited addition in his product category. He won the Medal with "Yellow Ribbon" from the Japanese government for great Craftsmen in the present world. His forging is incredible and hard to compare. This is your chance to own a one of a kind AOGAMI Steel knife made by a Mr. Fujishita himself.
AOGAMI Blue Steel is rust resistant, however it will rust if not properly cared for. In case rust appears on the edge, remove it with a sharpening stone. In case rust appears on the blade, use mineral oil and rub with a sponge. To avoid the edge being chipped or broken, don't cut and/or hit frozen foods or bones.
His blade is very thin, so the cutting performance is smooth and the weight is light.
Care of knife :
1. Sharpening Steel Rod not recommended.
2. Don't cut Frozen Foods with these knives.
3. A whetstone is the best surface for maintaining a Japanese knife. There are various combinations of whetstones that may be used for sharpening a Japanese knife. The most common procedure starts with a whetstone #1000 grit to roughly arrange the angle of the edge to your preference, and then switching to a finishing stone (#3000 - #10,000 grit). By using multiple whetstones, the blade edge can be nicely maintained with less force to a varying degree of sharpness and refinement. Lastly, using a whetstone takes off far less steel than using a honing rod. Taking off less steel means a longer lasting knife.