Zakuri Aogami Super Kuro Gyuto 210mm - Made in Tosa, Japan

Experience Tosa Blacksmithing at Its Purest in a Kurouchi Gyuto

The Zakuri Aogami Super Kuro Gyuto 210mm is hammer-forged in Tosa, Japan by blacksmith Michikuni Tokaji. A carbon-clad Aogami Super core with a raw kurouchi finish - one of the most prized high-carbon steels in Japanese knife-making, in a versatile chef's knife built for serious use.

The Specs

• Steel: Aogami Super (Blue Super) carbon steel
• Construction: Carbon clad
• Finish: Kurouchi (blacksmith's finish)
• Blade length: 210mm
• Blade height at heel: 45.4mm
• Spine thickness at handle: 3.1mm
• Spine thickness at middle: 2.1mm
• Handle: Octagonal ho wood
• Edge grind: Even (ambidextrous)
• Blacksmith: Michikuni Tokaji
• Origin: Tosa, Japan

The Zakuri Difference

Zakuri is a small workshop in Tosa - a region of Japan with a centuries-long tradition of blade-making distinct from the more famous centres of Seki and Sakai. Blacksmith Michikuni Tokaji hammer-forges each knife individually, and this gyuto showcases Aogami Super - a steel that adds molybdenum and vanadium to the Aogami (Blue Steel) base, resulting in exceptional edge retention and the ability to take an extremely fine, sharp edge. It is widely regarded as one of the best balances of sharpness and edge-holding available in a high-carbon steel. The kurouchi finish is left intact on the blade flats, partially protecting the sides from rust while giving the knife a rugged, honest character. The octagonal ho wood handle is lightweight and traditional, providing a secure grip for extended prep sessions.

Care and Maintenance

• Hand wash only - never dishwasher
• Dry immediately after use - Aogami Super will rust if left wet
• Apply a light coat of food-safe oil if storing for extended periods
• Expect a natural patina to develop with use - this is normal and protective
• 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