Gouken- Blue#2 (Aogami) Steel chef Knife 180mm or 210mm
"GOUKEN "MADE IN JAPAN
Professional Blue Steel Japanese Gyuto Chef Western Style Chef Knife
Brand New High Quality Hand forged hammered Chef Knife
Material - Blue Steel.
Blue #2 steel has several different names which can confuse people that are just getting into Japanese knives. It is called Aogami (aogami translates to blue) and it also can be called blue paper. Some people think that the blue is the color of the steel but this is not true. The steel has been wrapped in blue colored paper for decades and this is why it's called blue.
A Central core of Blue #2 (Aogami), clad with stainless on both sides having Nashiji Hammered style.
The blades are properly heat treated and have an HRC of 60 to 61, so they are very durable, while also being pretty easy to sharpen.
Option #1
Blade Length : 180 mm
Total Length : 315 mm approx
HRC - 60 - 61
Handle - Japanese Red Oak with a smoky finish.
Edge Angle : Double Edge
Option #2
Blade Length : 210 mm
Total Length : 345 mm approx
HRC - 60 - 61
Handle - Japanese Red Oak with a smoky finish.
Edge Angle : Double Edge
All good quality Japanese knives have a high carbon content and will corrode if neglected. Simple care is achieved by drying properly and applying a thin coat of Camellia Oil after each use.
Model/Brand - 180 & 210 C/ GOUKEN (Series - TFS)
Made in Japan
Care of knife :
1. Sharpening Steel Rod not recommended.
2. Don't cut Frozen Foods with these knives.
3. For less frequently used knives apply oil very thinly after the knives are sharpened cleaned and dried.
4. 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.