Gyuto 21 cm Takeshi Saji IW Aogami#2/SS Color
- Certyfikat Made in Japan
- Blade Steel Type: Carbon Steel Aogami#2 (Core) enveloped by stainless steel, brass and copper
- Handle: Iron wood
- Hardness Rockwell (HRC): 61-62
- Total length: 34,5 cm
- Blade length: 21,0 cm
- Blade width: 5,1 cm
- Spine thickness: 2,7 mm
- Weight: 274 g
Made in Japan
KNIFE CARE
Carbon steel requires much more care than stainless steels. The basic principle of the maintenance of carbon steel knives is to wipe them dry, leaving a dirty knife even for a moment will quickly cover it with a patina. After wiping the knife dry, it is best to lubricate it with a small amount of camellia oil, which will additionally protect the blade. Leaving a wet knife to dry on its own will result in the appearance of small spots of rust. It is completely unacceptable to wash the knives in a dishwasher, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip. When cutting, do not twist the knife from side to side, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should only be used as a cutting tool, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.
STEEL
Aogami #2 (bluesteel)
Composition:
- Carbon: 1,05-1,15%
- Tungsten: 1,00-1,50%
- Chromium: 0,20-0,50%
- Manganese: 0,20-0,30%
- Silicon: 0,10-0,20%
- Phosphorus: 0,025%
- Sulfur: 0,004%
It is a high-carbon tool steel, specially developed and cast by the Hitachi steel mill for durable knives and tools. It is characterized by a very high level of purity (sulfur and phosphorus content below 0.03%), which makes it one of the highest quality steel. It differs from typical carbon steels by its outstanding hardness - which can even exceed 63 HRC. This hardness is obtained by a significant addition of carbide-forming elements such as chromium and tungsten. This steel has all the advantages of carbon steels, apart from hardness, it is extremely easy to sharpen and keeps sharpness for a long time. These features guarantee a very pleasant, silky, but also aggressive cut. However, be careful, the unusual hardness can reduce its resistance to cracking and chipping. Knives made of this type of steel due to the fact that they are rust, become covered with a patina with time, which not everyone considers aesthetic. However, it is useful because it blocks the further progress of corrosion by creating a protective layer.
