Gyuto Japanese kitchen knife Gihei Hamono Aogami 2 GH-404 21cm which evokes a thunderous "crack

which evokes a thunderous "crack

a Ho-wood sheath (or saya)

OBORO F-1311 Tojiro Petty knife with 160 mm blade

called bunka

Powder tool steel ZDP-189 (3 layers) is used to make the blade

Gyuto Japanese kitchen knife Gihei Hamono Aogami 2 GH-404 21cm which evokes a thunderous "crackGihei Hamono's gyuto is a Japanese chef knife. Aogami 2 steel is used to make the 21 cm blade. Because the steel is wrapped in blue paper, Hitachi's Aogami #2 is also known as Blue Paper #2. It has outstanding edge retention and very strong edge sharpness. Baked magnolia is used to make the handle of this Gihei Hamono gyuto knife. Never use a dishwasher to clean a Japanese knife. Because of its narrow blade, this knife shouldn't be used on anything