Yamamoto Aogami Kurouchi Gyuto 210mm

If you enjoy a chef’s knife with some weight behind each cut, the Yamamoto Aogami Kurouchi Gyuto 210mm feels immediately satisfying in the hand. At 219g, it is one of our heavier Gyutos, with a substantial build that suits cooks who prefer a steady, deliberate cutting feel. Its 210mm blade gives you useful reach for slicing boneless meat, preparing fish and working through everyday vegetables.

The taper is a standout feature. The blade gradually becomes thinner from the tang towards the tip, combining a substantial rear section with a finer front end. Use the heel and middle of the blade for general preparation, then move towards the tip for fine onion cuts, slicing garlic or trimming.

With its thicker grind, this Gyuto has a distinctly workhorse character. That extra substance gives it a reassuring presence on the board, while the relatively thin tip brings precision where you need it.

About Nao Yamamoto

Nao Yamamoto is a blacksmith based in Echizen, Fukui, and a member of Takefu Knife Village. He began his career at Asai Hamono in 1998 before joining Kamotou Hamono the following year. After developing his skills within Echizen’s knife-making community, he established Yamamoto Knives in 2013 and received certification as a Traditional Craftsman in 2019.

His work brings together traditional forging skills and carefully considered blade geometry. This Gyuto’s substantial build and taper give it a character you can appreciate both in the hand and during preparation.

Steel and Construction

The blade has an Aogami #2, or Blue Paper Steel #2, cutting core with soft iron cladding. This layered construction pairs a hard cutting edge with softer outer material that supports the core.

Aogami #2 is a Japanese carbon steel containing additions of tungsten and chromium that contribute to wear resistance. It offers a useful balance of edge retention and sharpenability, making it appealing to cooks who want a lasting edge and enjoy maintaining their knives on whetstones. Its chromium content is too low to make it stainless.

Heat treatment develops the steel’s working hardness and toughness, while the grind determines how the blade moves through food. Here, the thicker overall geometry and progressive taper create a substantial general-purpose knife with a finer tip for detailed work.

The Kurouchi finish leaves a dark, rustic surface on the upper blade, contrasting with the brighter ground bevels. Both the Aogami core and iron cladding are reactive, so the blade will develop a patina with use.

Handle and Feel

The octagonal ebony handle with a red epoxy spacer complements the blade’s dark finish. Ebony gives the handle a substantial feel, while the red spacer adds a clear accent to the otherwise understated design.

The octagonal shape helps you feel the blade’s orientation as you adjust your grip. Together with the knife’s weight, it creates a confident, settled feel for cooks who enjoy a more substantial Gyuto.

Maintenance and Care

• This is an iron-clad carbon steel knife, so care is needed across the whole blade. Wipe it during preparation, particularly after cutting acidic ingredients, then hand wash and dry thoroughly. Apply a light layer of food-safe blade oil before extended storage.
• Do not soak the knife or put it in the dishwasher. Despite its substantial build, it is a precision cutting tool: avoid bones, frozen foods, prying and twisting the edge during a cut. Use a wooden or suitable plastic chopping board and maintain the edge with a whetstone.

Best for: Cooks and chefs who prefer a heavier Japanese chef’s knife with a substantial grind, a pronounced taper and a precise tip.

Kitchen Samurai Ease of Use Rating: Confident Cook.

HRC: 63-64

Made in Japan.

Free shipping on orders over R1,500.