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Tsunehisa Aogami Super Migaki Gyuto 240mm

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$205.00

Total Knife Length:

400mm 

Blade Length Tip to Heel:

240mm 

Blade Height:

48.3mm

Blade Width at spine:

1.9mm

Total Weight:

172 grams / 6.1 ounces

Steel Type:

Aogami Super w/ Stainless Cladding

Rockwell Hardness:

62-63

Handle Materials:

Oval Rosewood w/ Pakka Wood Ferrule

 

This Migaki line from Tsunehisa is made from a core steel of Aogami Super steel with soft stainless cladding. It has a polished Migaki finish that help give a smooth feeling when cutting or slicing through food. Aogami Super Is one of our favorite steels, it sharpens easily, takes a razor sharp edge and holds it for a long time. The handle is a nicely finished oval Rosewood with black Pakkawood Ferrule. 

*The Gyuto or Chef Knife is considered by many to be the most important and diverse knife of all. This jack of all trades style knife can be used for all kinds of tasks including boneless meat or fish butchery, vegetable prep, cutting and slicing herbs, as a line knife and much more. Typically ranging in size from 180mm to 300mm the blade shape can vary from maker to maker but typically they will be somewhat flat towards the rear of the knife working up to a "belly" making it suitable for rocking or push cutting. If you can only have one knife this would be a top contender.*

Knife Care Tips

    • Never use this knife to cut through frozen foods, bones or other hard items. 
    • After use be sure to wash using warm water, dish soap and a soft non-abrasive cloth or sponge. 
    • Dry knife immediately after washing to avoid corrosion.
    • If storing for an extended period of time use a knife oil like the one found here https://thekniferoll.com/collections/sharpening-accessories/products/tsubaki-knife-oil
    • For edge maintenance and sharpening use whetstones, strops, or a fine ceramic honing rod. Avoid oil stones, diamond stones and steel rods
    • Some high carbon knives will need to be wiped  dry periodically during use if cutting highly acidic foods to avoid corrosion.