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The Terasu Gyuto Knife by Otsuka Hamono is a great everyday workhorse, with the long edge retention of Aogami #2 blade steel, yet still having exceptional hardness thanks to skilled hand-forging and heat treatments.
Otsuka San is a 4th generation bladesmith. The waiting list for his knives is 1-2 years long, only accepting orders from a limited customer base of clientele he respects and knows will understand his work, namely a few restaurants in Tokyo, Paris, and Milan—and our pals at Terasu.
Aogami #1 blade steel has excellent edge retention, yet still shows exceptional hardness when made using skilled hand-forging and heat treatments. Keep them nice and dry when not in use to avoid rust, which can be cleaned off with a light abrasive or some lemon. Blade steel (knife edge) will patina black over time.