Brand : Zenpou
Zenpou Aogami(Blue) steel series factory is located in Kochi prefecture (southern part of Japan). Here, craftsmen make the kitchen knives using only the highest quality steel such as Aogami(blue) super steel and Gingami#3 steel. If you want the best sharpness, Aogami(Blue) Super steel Knives ares recommended. If you want it not to rust, Gingami3 steel knives are recommended.
Material : Aogami super steel
Aogami(Blue) super is the highest quality steel in Hitachi Metals. It has extremely high hardness(HRC=65-67) and it means very sharp. Used for the high class Santoku and Gyuto knives for users who are particular about sharpness of the Blade. Recommended for chefs who want maximum sharpness. It is not stainless steel so easy to rust.
Aogami Super is not stainless steel, it should not leave wet. But it is covered with stainless steel, so most part of the blade has resistance to oxidation.
The blade is very hard but it is not difficult to sharpen with the stone. It's easier than stainless steel knives. To maintain its function, it is recommended to have a sharpening stone.
Type of knife : Gyuto
Gyuto is the Japanese version of the classic western chef's knife. It is a multipurpose kitchen knife used to cut meat, fish and vegetables, and has a longer and narrower blade than Santoku knife. Many professional chef prefer gyuto knife.
- Brand : Zeu pou
- Length : Blade 21cm (8.26inch) , Total Length 33.5cm (13.2inch)
- Weight : 190grs (6.7oz)
- Blade : Stainless steel with Aogami Super steel core
- Hardness : HRC 67
- Handle : Pakkawood
- For : Right-handed users and Left-handed users
- Keep clean and dry after use.
- Do not use for any frozen foods or bones.
- Not recommend to clean in dishwasher.
In addition to the product price and shipping cost, there are cases that your country's customs requests import taxes.