OUL Aogami Super Tsuchime Gyuto 240mm

The OUL Aogami Super Tsuchime Gyuto 240mm is a larger knife that handles most things in the kitchen. It is very light for its size, and fits well in the hand with good control.
The Aogami Super steel is some of the hardest steel you'll find in Japanese knives, meaning it will stay sharp for quite a while before needing sharpening.

Tsuchime is a Japanese word meaning "hammered". The Tsuchime technique is used to hammer or beat the surface of the metal to create a unique texture and pattern. This can be both decorative and functional. The hammered surface makes it visually interesting and can help increase the strength and durability of the knife.

Steel
Aogami Super contains the same as Aogami #1, but with added molybdenum and vanadium to increase resistance to rust. This is considered some of the best steel, with exceptional sharpness.

En gyuto er en tradisjonell japansk kokkekniv som egner seg til alle daglige kjøkkenoppgaver. Den kan sammenliknes med en typisk vestlig kokkekniv, men har ofte en lettere vekt og et tynnere blad.

Kniven har en lang og jevn profil med en spiss tupp, noe som gjør den utmerket for skiving, hakking og finkutting av alt fra fisk, kjøtt og grønnsaker.
Lengden gjør den ofte mer egnet for finskjæring / tranchering da man kan bevare fibrene i ett, rent kutt.

Use
Japanese knives are typically thinner and more delicate than Western knives, so they are not suitable for cutting through bones, frozen foods, or hard objects. Use a softer cutting board made of wood, plastic, or rubber and cut with a rolling motion rather than pressing down forcefully.

Washing and storage
Wash the knife by hand with mild soap and warm water immediately after use. Dry the knife with a soft cloth or kitchen towel to prevent rust. Store the knife in a safe, dry place when not in use. Consider using a knife block, magnetic knife holder, or knife sheath to prevent damage to the blade. Read more

Maintenance
We recommend using a ceramic sharpening rod in combination with a leather strap to maintain/sharpen the edge. This will keep the knife sharp for much longer before it needs to be sharpened on a stone. When sharpening, we recommend wet sharpening stones for the best results while removing minimal material.