Description
【 Miyazaki Kajiya ｜ Forged Iron Hon-Warikomi Blue Paper No. 2 Water-Quenched Gyuto 25cm 】
Crafted with Aogami 2 (Blue Paper No. 2) steel, water-quenched heat treatment, and a forged iron Hon-Warikomi (core-clad) construction, this professional Japanese Gyuto offers exceptional sharpness, ease of sharpening, and durability. Please note that proper maintenance is required to prevent rust.
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─── Specifications ───
▫️ Rust Resistance: Susceptible to rust (Carbon Steel)
▫️ Size: 25 cm
Thickness: approx. 3.4 mm
Blade Width: approx. 5.5 cm
Weight: approx. 257 g (Weight may vary slightly depending on the handle material)
Handle Material: Sanyin-maki (Multiple options available; random selection if no note is provided)
▫️ Sheath: Custom-made options available
▪️ Various materials to choose from
▪️ Please contact our staff for details~
─── Core Steel ▪️ Blue Paper No. 2 (Aogami 2) ───
Blue Paper No. 2 Chemical Composition:
C: 0.95–1.05% (Ultra-high hardness core)
Cr: 0.2–0.5% (Trace amount for corrosion resistance)
W: 1.0–1.5% (Enhances edge retention and high-temperature hardness)
Mn: 0.1–0.5% (Increases hardenability and strength)
▪️ HRC 61–63 (post-heat treatment); the combination of high carbon and tungsten ensures superior edge longevity.
─── Artisan Soul: The Fusion of Professional Grinding and Materials: Miyazaki Kajiya ───
▸ Miyazaki Kajiya is a workshop located in Goto City, Nagasaki Prefecture, Japan, dedicated to the traditional production of cutlery.
▸ Mr. Haruo Miyazaki began his five-year apprenticeship at the Ooba Forging Factory in Fukuoka in 2004.
▸ He is a disciple of Toshio Ooba, the master of "Hakata Ippon Bocho" and Japan's only manufacturer of "Dohyo-kuwa" (sumo ring hoes).
▸ In 2011, Mr. Haruo Miyazaki established Miyazaki Kajiya in Kishuku, Fukue Island, Goto.
▸ Miyazaki Kajiya pursues cutlery that is user-friendly, durable, and easy to sharpen.
▸ The workshop inherits century-old forging techniques and the spirit of blade making.
─── Knife Model Introduction ▪️ Gyuto ───
▸ The Japanese Gyuto originated in Japan and is a professional chef's knife specialized for handling meat.
▸ Primary uses include: cutting, slicing, and trimming beef and premium Wagyu. ▸ The blade is typically longer, making it easier to complete neat, continuous slices in one motion.
▸ Ideal for processing large cuts of meat, improving the smoothness and aesthetic quality of the cut.
▸ The blade design emphasizes precision cutting, helping to maintain the integrity of the meat.
▸ Particularly suited for culinary scenarios that require fine meat processing.
☆【 Maintenance Precautions 】
Carbon steel is prone to oxidation. After ensuring the surface is thoroughly dry, please apply a thin, even coat of food-grade oil (such as camellia oil or mineral oil) to the blade to block moisture and prevent rust.
▸ Avoid extreme hard objects: Do not hack frozen foods or hard bones, as this may damage the blade structure, cause chipping, or break the edge.
▸ No dishwasher/dryer: Do not use a dishwasher or drying machine; high temperatures and strong detergents will damage the blade and handle.
▸ Standard cleaning procedure: After use, hand wash with warm water, wipe dry immediately with a clean cloth or soft towel, and store in a well-ventilated, dry place.
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☆【 Professional After-Sales Service 】 We offer professional kitchen knife sharpening services to ensure your blade is always in peak condition.
