Yoshimune Aogami Super Black Hammered Gyuto 210mm - Walnut Octagonal Handle

Experience Aogami Super Precision in a Black Hammered Gyuto

The Yoshimune Aogami Super Black Hammered Gyuto 210mm is a high-performance chef's knife built for serious cooks who want bold aesthetics and exceptional edge retention. Aogami Super carbon steel, hardened to 64 HRC, with a striking black hammered finish and a walnut octagonal handle. Carbon steel sharpness, stainless protection, and a blade that commands attention.

The Specs

• Steel: Aogami Super (Blue Super) carbon steel, stainless clad
• Hardness: 64 HRC
• Finish: Black hammered
• Blade length: 210mm
• Spine thickness at heel: 1.8mm
• Handle: Walnut, octagonal
• Edge: Double bevel
• Origin: Tosa, Japan

The Yoshimune Difference

Aogami Super is one of the most prized high-carbon steels in Japanese knife-making - a molybdenum and vanadium-enriched alloy that achieves exceptional hardness (64 HRC) and outstanding edge retention. The stainless cladding protects the reactive carbon core from rust on the blade flats, while the Aogami Super edge delivers the sharpness and retention that carbon steel is known for. The black hammered finish adds a bold, dramatic aesthetic while creating small air pockets between blade and food, reducing drag and preventing thin slices from sticking. At 1.8mm spine thickness, this is a thin, laser-like grind that makes it exceptionally precise through vegetables, fish, and proteins. The walnut octagonal handle provides a secure, comfortable grip for extended prep sessions.

Care and Maintenance

• Hand wash only - never dishwasher
• Dry immediately after use - the exposed Aogami Super edge will rust if left wet
• Apply a light coat of food-safe oil to the edge if storing for extended periods
• Do not cut frozen food or bones - the edge will chip
• Sharpen with a whetstone to maintain the edge
• Store on a magnetic strip or in a knife block