Imai Stainless Clad Aogami Super Kurouchi Gyuto 210mm with Sanjo Walnut Handle

Overview

The Imai Stainless Clad Aogami Super Kurouchi Gyuto 210mm is a versatile, full-size Japanese chef knife forged and ground by Shotaro Imai in Echizen. The measured 218mm edge gives it slightly more cutting room than a conventional 210mm gyuto while remaining controlled for everyday prep.

Aogami Super (Blue Super) forms the cutting core, offering excellent edge retention, high sharpness potential and a satisfying response on whetstones. Stainless cladding covers most of the blade, reducing maintenance while leaving the exposed carbon-steel edge reactive. The kurouchi finish preserves its forged character and contrasts with the polished bevel.

This knife is fitted with a Sanjo walnut octagonal wa handle with a maple stripe. The natural walnut provides a comfortable, secure feel, while the maple accent gives the knife a clean custom finish.

Blade geometry

The blade is 47mm tall at the heel, with a spine measuring 3.14mm over the heel, 2.4mm at mid-blade and approximately 0.82mm 10mm from the tip. This gives the heel useful stability while allowing the tip to remain precise for onions, garlic and detail work.

Who it suits

A strong choice for professional chefs, enthusiasts and home cooks who want carbon-steel performance in a ready-to-use gyuto with a comfortable wa handle. It is suited to vegetables, herbs, boneless meat, poultry and fish.

Specifications

• Blacksmith: Shotaro Imai
• Knife type: Gyuto
• Core steel: Aogami Super / Blue Super
• Cladding: Stainless
• Finish: Kurouchi
• Nominal size: 210mm
• Measured blade length: 218mm
• Blade height at heel: 47mm
• Spine thickness at heel: 3.14mm
• Spine thickness at mid-blade: 2.4mm
• Spine thickness 10mm from tip: 0.82mm
• Edge: Double bevel
• Handle: Sanjo walnut octagonal wa handle with maple stripe
• Packaging: Maker box included
• Made in: Japan

Care

Only the cladding is stainless. Hand wash, dry immediately and never use a dishwasher. Avoid bones, frozen food and glass, stone or ceramic boards. For humid storage or longer periods between uses, protect the exposed carbon-steel edge with a light coat of food-safe knife oil.