Shigeki Tanaka kurouchi aogami#2 gyuto 180mm Sakai Takayuki He mainly uses VG10 stainless

He mainly uses VG10 stainless steel in his knives

Heel height at 54mm

After each use

An all-purpose Japanese kitchen knife for cooks who want a tall

Motokyuuchi was established in 1895 in Shimabara

Shigeki Tanaka kurouchi aogami#2 gyuto 180mm Sakai Takayuki He mainly uses VG10 stainlessHand forged in Miki, Japan by Shigeki Tanaka, this 180mm gyuto is a Japanese chef's knife with an Aogami #2 core and stainless cladding. Compact and nimble, it works well as a dedicated home knife or a quick tasks blade alongside a longer gyuto. A practical choice for smaller boards, extended prep, and ingredients that call for more control than a 210mm allows. Hand forged in Miki, Japan by Shigeki Tanaka 185mm (7. 3") actual cutting edge, 47mm heel