Overview

The Isamitsu Stainless Clad Aogami Super Kurouchi Tsuchime Gyuto 240mm is a hand-forged Japanese chef knife blade built for cooks who want exceptional carbon-steel performance and the freedom to choose their own handle. Made in Ibaraki, Japan, this blade combines a highly regarded Aogami Super (Blue Super) carbon-steel core with easier-care stainless cladding, a dark kurouchi finish, and expressive hand-hammered tsuchime texture.

At a measured 242mm along the cutting edge and 52.9mm tall at the heel, this gyuto offers generous board clearance and enough length for efficient prep, clean protein slicing, and large produce. The spine tapers from 2.6mm at the heel to 0.8mm near the tip, while the photographed choil reveals a thin, performance-focused grind behind the edge. At only 160g without a handle, the blade gives you flexibility to tune the finished balance with the wa handle of your choice.

Isamitsu Hamono works in Ibaraki with a lineage connected to training under Teruyasu Fujiwara. The workshop is especially sought after for high-performance carbon-steel heat treatment, keen edge formation, and handcrafted geometry. Every blade is individually forged, so subtle variations in hammer marks, kurouchi tone, profile, and measurements are part of its character.

Why Choose This Isamitsu Gyuto?

This is a compelling choice for an enthusiast or professional who wants long edge life, excellent sharpening response, and a tall, versatile 240mm profile. Stainless cladding protects most of the blade face, while the exposed Aogami Super edge develops a natural patina with use. The blade-only format is ideal for a custom build, allowing you to select the handle material, length, and weight that best suit your grip and balance preference.

Common Questions

Q: What does blade only mean?

A: No handle is installed. The tang is exposed so you or a professional installer can fit a compatible wa handle. The knife must not be used until a secure handle has been installed.

Q: Is this Isamitsu gyuto fully stainless?

A: No. The outer cladding is stainless, but the Aogami Super cutting edge is reactive carbon steel. Wash by hand, wipe it dry immediately, and never place it in a dishwasher. For longer storage or humid conditions, a light coat of pure tsubaki knife oil can help protect the exposed core.

Q: What is a 240mm gyuto best used for?

A: A 240mm gyuto is an all-purpose chef knife suited to vegetables, boneless meats, fish, herbs, and larger prep jobs. Its length improves slicing efficiency, while the pointed tip supports precision work. Avoid bones, frozen food, twisting cuts, and hard glass or ceramic cutting surfaces.

Q: How should I maintain the edge?

A: Use whetstones and light pressure appropriate for a hard Japanese edge. Between sharpenings, gentle stropping on a Tokushu Knife buffalo leather strop can help refine and realign the apex. A knife-friendly board such as a Hasegawa Pro cutting board will also help preserve sharpness.

Specifications

Brand: Isamitsu Hamono

Knife Type: Gyuto / Japanese Chef Knife

Format: Blade only; handle not included

Core Steel: Aogami Super (Blue Super) carbon steel

Cladding: Soft stainless steel

Finish: Kurouchi with tsuchime hammering

Blade Construction: San-mai, double bevel

Edge Length: 242mm

Overall Length: 348mm

Height at Heel: 52.9mm

Spine Thickness at Heel: 2.6mm

Spine Thickness at Mid-Blade: 2.2mm

Spine Thickness Near Tip: 0.8mm

Weight: 160g

Hardness: Approximately 63–65 HRC

Handle: Not included

Hand Orientation: Ambidextrous

Country of Origin: Japan

Because this knife is forged and finished by hand, the exact kurouchi pattern, hammer texture, profile, and measurements may vary slightly from blade to blade.