Aoi Gyuto 210mm 67 Layer Japanese Damascus
Aoi Gyuto 210mm 67 Layer Japanese Damascus
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Make your mark with custom engraving, adding a personal touch to your knives.
Effortless slicing. Elegant design.
The Aoi Gyuto is your everyday workhorse—crafted with 67 layers of Japanese Damascus steel for long-lasting sharpness, incredible edge retention, and a ripple finish that’s all class. The 210mm blade length makes it perfect for slicing, dicing, and precision prep across meat, fish, and vegetables.
With a clean silhouette and well-balanced weight, it feels just right from the first chop to the final slice.
- 210mm Gyuto chef’s knife
- 67-layer Damascus for strength and beauty
- Razor-sharp edge with hand-polished finish
- Balanced for comfort and control
- Built for all-purpose use in any kitchen
Simple. Sleek. Seriously sharp.
Shipping
Shipping
United States: 3-7 Days
Australia: 5-10 Days
New Zealand: 5-10 Days
United Kingdom: 5-15 Days
Rest of World: 10-20 Days
The difference in shipping time frames is due to custom clearance. These are average timeframes outside of any delays.
Maintenance
Maintenance
At Tedzukuri Knives, we are dedicated to crafting premium blades designed for optimal performance in specific culinary tasks. To ensure the longevity and quality of your knives, please adhere to the following usage guidelines:
Intended Use
- Meat Preparation: Tedzukuri Knives are crafted to excel at slicing through slabs of meat. However, they are not designed for cutting through bones, frozen foods, or other extremely hard materials.
- Vegetable Preparation: These knives are ideal for cutting external parts of vegetables. Avoid using them on hard cores, seeds, or tough external shells that may compromise the blade's edge.
- Proper Handling
Prohibited Uses
- Do not use the knives as tools for prying, scraping, or chopping excessively hard materials like nuts, bones, or frozen items.
- Avoid any use that requires extreme force or torque on the blade, as this may lead to damage or breakage.
Proper care and maintenance are essential to preserving the performance and longevity of your Tedzukuri Knives. Follow these guidelines to keep your knives in excellent condition:
Cleaning
- Hand Wash Only: Clean your knives immediately after use with warm water, mild detergent, and a soft sponge. Avoid abrasive scrubbers that can damage the blade or handle.
- Dry Thoroughly: Use a soft, lint-free cloth to dry the knife immediately after washing. Do not leave your knives wet, as moisture can lead to rust or staining.
Sharpening
- Regular Honing: Hone your knife with a honing rod or steel to maintain the edge between sharpenings. This realigns the blade for peak performance.
- Periodic Sharpening: Sharpen your knife with a whetstone or seek professional sharpening services as needed to restore its edge. Avoid using electric sharpeners, as they may damage the blade.
Storage
- Safe Storage: Store your knives in a knife block, magnetic strip, or protective sheath to prevent dulling and accidental injury. Avoid tossing knives in a drawer.
- Separate Storage: Keep knives separate from other utensils to maintain their edge and avoid potential damage.
General Tips
- Avoid cutting on hard surfaces like glass, marble, or granite. Always use a wooden or plastic cutting board.
- Refrain from twisting or applying sideways pressure to the blade to prevent chipping or breakage.
- Periodically inspect your knife for any signs of wear or damage and address issues promptly to extend its lifespan.
By following these guidelines, you can ensure that your Tedzukuri Knives remain a reliable and durable tool in your kitchen for years to come.
By following these guidelines, you will preserve the precision and craftsmanship of your Tedzukuri Knives, ensuring they remain an essential tool in your culinary endeavors for years to come. Thank you for choosing Tedzukuri—crafted with care, designed for excellence.
