Imai AS Kurouchi USA Gyuto 220mm with Sanjo Walnut Handle

From the maker

Overview

The Imai AS Kurouchi USA Gyuto 220mm is a tall, powerful Japanese chef knife built for cooks who want carbon steel edge performance, excellent board presence, and a rustic forged look. With a 221mm blade length, 61.5mm heel height, and 177g weight, this gyuto offers excellent knuckle clearance, confident food contact, and a balanced feel for daily prep.

At the core is Aogami Super, also known as Blue Super steel, one of the most respected high-carbon steels used in Japanese kitchen knives. It is known for excellent edge retention, strong sharpening response, and the ability to take a very refined edge. The kurouchi finish gives the blade a traditional forged appearance while adding rustic character above the cutting edge.

This knife is paired with a Sanjo walnut octagonal handle with a maple stripe, giving it a comfortable, natural feel with a clean custom look. The 220mm size sits between a classic 210mm gyuto and a full 240mm workhorse, making it a strong all-around choice for cooks who want extra cutting room without stepping into an oversized blade.

Meet the Maker: Shotaro Imai

Shotaro Imai is a Japanese blacksmith working in the forge at Kamo To Uchi Hamono Co., Ltd. in Fukui Prefecture. He has spent 13 years in the knife industry. The USA Gyuto began when his sharpening partner suggested a knife for cutting meat at a barbecue; Imai designed it that same day for spacious kitchens and larger cooks applying downward pressure from above. Read our direct interview with Shotaro Imai for the complete story, his preferred steel and finish, and his own care advice.

Common Questions

Q: Is the Imai AS Kurouchi Gyuto 220mm good for home cooks?

A: Yes. The 221mm blade gives home cooks more cutting power than a typical 210mm gyuto while staying easier to manage than many 240mm knives. The tall 61.5mm heel height also gives excellent knuckle clearance and confidence during prep.

Q: What is Aogami Super steel best known for?

A: Aogami Super is best known for excellent edge retention, high sharpness potential, and a satisfying sharpening feel. It is a carbon steel, so it should be washed and dried carefully after use.

Q: How should I care for this kurouchi carbon steel knife?

A: Do not leave it wet or dirty on the board. Wash by hand, dry immediately, and avoid the dishwasher. For longer storage, a light coat of food-safe knife oil such as Tsubaki oil can help protect the carbon steel from rust. Use a knife-friendly board like a Hasegawa Pro cutting board to help preserve the edge.

Q: Who is this knife best for?

A: This knife is best for cooks who want a high-performance Japanese gyuto with a traditional forged look, strong edge life, extra heel height, and more cutting length than a standard 210mm chef knife. It is not ideal for users who want a fully stainless, low-maintenance blade.