Chef's Knife - Aogami Steel - Rengas Wood - 180mm - Handmade - 62 HRC

Handcrafted chef's knife in Aogami steel with superior sharpness

This 240 mm chef's knife is a masterpiece of Japanese craftsmanship, made from premium Aogami steel with a hardness of 62 HRC. The combination of the hard Japanese steel and the beautiful Rengas wood handle provides a perfect balance of 190g, ensuring precision and control with every cut.

It is ideal for professional kitchens and culinary enthusiasts who appreciate precise cuts for both meat and vegetables.

Japanese steel precision that retains sharpness longer

Aogami steel, also known as Blue Paper Steel, contains tungsten and chromium, giving the knife a harder edge than traditional knives. With a hardness of 62 HRC, this knife maintains its exceptional sharpness through long working sessions in the kitchen. The octagonal handle made of Rengas wood (Bornean rosewood) with oak bolster ensures a comfortable and secure grip, even during demanding cooking.

Professional cutting performance for the ambitious kitchen

When working with this chef's knife, you'll feel the difference with every cut. The sharp edge glides through ingredients with minimal resistance, preserving the cells of the raw materials and ensuring better flavor and texture in the finished dish. The well-balanced design at 190g reduces wrist fatigue during extended use and gives you full control over the knife's movements.

Maintaining your handcrafted knife

To preserve the quality of the knife, it should always be hand-washed and thoroughly dried after use. A thin layer of protective oil on the blade prevents rust. The knife is not dishwasher safe, as it can damage both the edge and the beautiful wooden handle. With proper maintenance, this chef's knife will be a loyal companion in the kitchen for many years.

Key benefits of this chef's knife:

• Made from Aogami steel with 62 HRC hardness for superior sharpness and durability
• Perfect balance of 190g with Rengas wood handle for comfortable handling
• Handcrafted by Japanese knife makers with generations of experience

You are always welcome to contact our customer service at web@hw.dk for further information.

Frequently asked questions

How do I best maintain my Aogami steel knife?
Always wash the knife by hand with mild soap, dry it thoroughly after use, and regularly apply a thin layer of neutral oil on the blade. Avoid cutting through hard materials like bones or frozen foods.

How often should the knife be sharpened?
Depending on usage intensity, the knife may need to be honed on a honing steel weekly and professionally sharpened every 6-12 months to maintain optimal sharpness.

AI has assisted with the text, and therefore errors may occur.