210mm wa-gyuto in aogami super and stainless cladding, with 'D' shaped red ebony handle. 350mm overall, height at heel 50mm, 176 grams.
Hand-forged in Sanjo City, Niigata by Mutsumi Hinoura; son of master smith Tsukasa Hinoura. The blade is a stainless clad, aogami super (blue steel super) with a black kurouchi finish, hardned to 64-65 HRC. Since they're forged with a wide, kiriba primary bevel, they also allow for easy thinning down the road. Aogami super, or super blue steel, is a steel made by Hitachi that is formulated to retain long edge life. These aogami super knives hold their peak sharpness for a long time and cut aggressively as they dull. Where other steels become rounded as they dull, aogami super maintains an aggressive, micro-chipped edge, giving it one of the best cutting durations. These are suitable for busy professionals or home cooks looking for long edge life.
Aogami super has a certain degree of rust resistance due to it’s chromium content. However, it should be mentioned that extra care is required, as the core is not stainless and should be dried immediately after use. It will develop a dark patina with usage, but any orange rust should be removed with a light abrasive.