Hidariyorimitsu Aogami #1 Black Gyuto Knife – 210mm (Ironwood Handle)
The Hidariyorimitsu Aogami #1 Black Gyuto Knife (210mm) is a hand-forged Japanese chef’s knife that embodies precision, balance, and tradition.
Its Aogami #1 (Blue Paper Steel) core delivers unmatched sharpness and long-lasting edge retention, while the stainless cladding provides corrosion resistance for modern kitchens.
The rustic Kuro-uchi (black-forged) finish preserves the character of traditional blades, and the dense ironwood handle offers stability, balance, and comfort for extended use.
Proudly handcrafted by artisans in Saga Prefecture, Japan.
Free shipping
14 day return
Made in Japan
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Key Features
- Long, Slender Blade
Ideal for slicing through raw fish in one smooth motion, minimizing damage to texture and appearance. - Single Bevel Edge
Traditional Japanese grind offers exceptional precision and control, especially for right-handed users. - High-Carbon Steel Construction
Holds a razor-sharp edge and hones easily. Perfect for clean slicing, but requires proper care to prevent rust. - Magnolia Wood Handle
Classic Japanese handle material. Lightweight and comfortable for extended prep work. - Crafted in Seki, Japan
Forged by skilled artisans in the heart of Japan’s knife-making tradition.
Specifications
- Knife Type: sashimi
- Blade Steel: High-carbon steel (Hagane)
- Blade Edge: Single bevel (right-handed)
- Handle Material: Magnolia wood
- Origin: Seki City, Gifu Prefecture, Japan
- SPECIFICATIONS
Overall Length: 340mm (13.4 inch)
Blade Length: 315mm (12.4 inch)
Handle Length: 25mm (1 inch)
Handle Thickness: 18mm (0.7 inch)
Weight: 111g (3.9 oz)
Shipping｜return
- Standard shipping arrives in 10 days, with 1 to 2 business days for processing.
- Products can be returned in their original condition (unworn, unwashed, with original packaging) within 2weeks of purchase.
Knife Care
Hand-wash only. Never use a dishwasher.
Dry immediately after use to prevent rust.
Oil the blade lightly with food-safe oil if storing for long periods.
Use wood or plastic cutting boards.
Avoid cutting frozen food or hard bones.
Store in a dry place—preferably with a sheath or blade guard.
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Professional power meets Japanese soul.
Forged with Japan’s premium Aogami #1 steel, this Gyuto is a masterpiece of balance and precision.
Its 210mm blade slices effortlessly through meat and fish with clean, controlled strength—crafted for chefs who demand excellence in every motion.
Kuro-uchi black-forged finish, steeped in tradition.
Each blade is hand-forged in Saga Prefecture, where artisans preserve Japan’s time-honored blacksmithing traditions.
The black-forged (Kuro-uchi) surface protects the steel while retaining a bold, rustic character unique to handmade Japanese blades.
Ironwood handle, strength with grace.
The Tetsutagaki (ironwood) handle offers natural density, stability, and refined comfort.
Its weight and texture ensure perfect control—balancing the raw power of the blade with smooth, effortless handling.
gihu-japan
Saga Prefecture, Japan.
In Saga, artisans continue Japan’s proud legacy of blacksmithing—quietly perfecting each blade through fire and craftsmanship.
Hidariyorimitsu knives embody the essence of Japanese artistry: strength, beauty, and precision united in a single edge.