Скачать или смотреть Chef's Knife (Gyuto, 270mm) - Aogami Super, Tsuchime Finish by Mutsumi Hinoura

The gyuto is modeled after the French pattern chef's knife. Longer than the santoku, it is a great general purpose chef's knife. The long blade is needed for the sawing motion required to effortlessly cut meats. The arc of the blade edge is perfect for a rocking chop. The slim profile keeps the weight low and the balance just right. Whether slicing, chopping, or dicing, this large chef's knife is a perfect choice.
Mutsumi Hinoura, is widely considered to be amongst Japan’s elite group of highly revered bladesmiths. He lives in Sanjo, in the Niigata region and is the son of renowned bladesmith Tsukasa Hinoura. This area is well known for its handmade cutlery experts and is the home of makers such as Yoshikane, Shigefusa, Iwasaki, and more. Mutsumi studied industrial engineering at Niigata College of Technology and graduated in 2001, when he began working as a full time bladesmith. Like his father, he is very active in promoting the art of bladesmithing within the Niigata region. Mutsumi has become famous for his craftsmanship and ability to forge knives with excellent balance, sharpness and a stark beauty that speaks to Japan’s feudal past.
This knife is hand-forged beginning with an aogami super carbon steel core (hagane). The smaller crystalline size of this carbon steel results in superior edge holding when compared to nearly any other steel. Many knifemakers and users feel that aogami super is among the best carbon steels used on kitchen knives today. Additionally, aogami super is less reactive than many carbon steels such as shirogami. The aogami super core is surrounded by layers of forge finished stainless steel. This time consuming process creates a knife with outstanding edge holding and beauty. Attention should be paid when washing Kurouchi finished blades as a scouring pad can potentially wear off the black forge finish.
The blade is hand forged to shape with a tremendous distal taper - beginning with a thick spine where the blade travels out of the handle and quickly moving into a thin, high performance spine as it moves toward the tip. This ensures optimal balance, strength and control. The spine is nicely rounded for comfort. Convex ground sides assist food to release from the knife while slicing. Hammer finished sides minimize food sticking to the sides of the knife. Because this chef's knife is forged from carbon steel, we recommend using camellia oil to avoid rust.
The octagonal "Wa" style handle is ambidextrous. Natural macassar ebony is combined with pakkawood for a handle that will last a lifetime. Like other kitchen knives, this knife should not be put in a dishwasher.