{"title":"Shotaro Imai Knives | Japanese Blacksmith Profile","description":"\u003ch2\u003eShotaro Imai: A Japanese Blacksmith in Echizen\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003eThis profile is based on answers provided directly by Shotaro Imai to Tokushu Knife. It is a primary-source account of his background, working methods, design philosophy, and knife care advice.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShotaro Imai\u003c\/strong\u003e works in the forge at \u003cstrong\u003eKamo To Uchi Hamono Co., Ltd.\u003c\/strong\u003e in Fukui Prefecture, Japan. He has spent \u003cstrong\u003e13 years\u003c\/strong\u003e in the knife industry, developing his craft through repeated practice, close observation, and the guidance of experienced craftspeople around him.\u003c\/p\u003e\n\u003cp\u003eImai did not begin his education in metalwork. At university, he studied pottery and was already drawn to craft and making things by hand. When he learned about a traditional-craft internship in Fukui Prefecture, he saw it as the opportunity he had been waiting for. He applied, entered the world of traditional Japanese crafts, and went on to build his career in kitchen knives.\u003c\/p\u003e\n\u003ch2\u003eHow Shotaro Imai Learned to Make Knives\u003c\/h2\u003e\n\u003cp\u003eImai has a master who taught him the overall sequence of making a knife, but very little of the detailed technique was explained step by step. His training was practical: he was told to try, he failed, and he was corrected. Each failure created a new question—\u003cem\u003ewhy did that happen?\u003c\/em\u003e—and he learned the answer from the craftspeople around him, building his skills one lesson at a time.\u003c\/p\u003e\n\u003cp\u003eHe is especially grateful to \u003cstrong\u003eMr. Ikeda of Adachi Uchihamono\u003c\/strong\u003e and \u003cstrong\u003eMr. Kurosaki of Kurosaki Hamono\u003c\/strong\u003e for the help they gave him while he was developing his craft.\u003c\/p\u003e\n\u003cblockquote\u003e\u003cp\u003e“Every failure made me ask why. By learning the answer from the craftspeople around me, I acquired each technique one by one.”\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003ch2\u003eHis Philosophy: Enjoy the Work, Then Share That Feeling\u003c\/h2\u003e\n\u003cp\u003eFor Imai, making things has little meaning if the maker is not enjoying the process. He wants to enjoy forging knives first, then communicate that energy and appeal to the people who use them.\u003c\/p\u003e\n\u003cp\u003eHe wants an Imai knife to feel straightforward and easy to use while still revealing something distinctive—an intentionally sharpened character within the simplicity. The \u003cstrong\u003etip\u003c\/strong\u003e is particularly important to him, and he wants cooks to feel that difference in actual use.\u003c\/p\u003e\n\u003ch2\u003eWhat Defines an Imai Knife?\u003c\/h2\u003e\n\u003cp\u003eImai prioritizes three qualities because he wants his knives to be used often: \u003cstrong\u003edurability, cutting performance, and maintainability\u003c\/strong\u003e. He finishes the tip keenly for delicate work, but gives it a subtle curve to preserve strength.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePurposeful tip geometry:\u003c\/strong\u003e Fine enough for precise work, with a small amount of curvature for durability.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePractical performance:\u003c\/strong\u003e Designed for frequent use rather than display alone.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBalanced ownership:\u003c\/strong\u003e Strong cutting performance with maintenance kept in mind.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVisible handwork:\u003c\/strong\u003e Forging choices are made with the completed knife already in view.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePreferred Steel: Stainless-Clad Aogami Super\u003c\/h2\u003e\n\u003cp\u003eImai’s favorite material is \u003cstrong\u003estainless-clad Aogami Super\u003c\/strong\u003e, often abbreviated as AS or Blue Super. It is not an easy material for a blacksmith, but he believes the extra work is worthwhile. The stainless cladding improves day-to-day maintenance, while the Aogami Super core allows him to carry responsibility for the knife through heat treatment and finishing.\u003c\/p\u003e\n\u003cp\u003eThe exposed carbon-steel edge is still reactive and should be washed and dried promptly. The stainless outer layers make the blade easier to live with than a fully reactive carbon-steel knife, while preserving the sharpening response and edge performance enthusiasts seek from Aogami Super.\u003c\/p\u003e\n\u003ch2\u003ePreferred Finish: Nashiji and the Evidence of Forging\u003c\/h2\u003e\n\u003cp\u003eImai favors a \u003cstrong\u003eNashiji finish\u003c\/strong\u003e that does not grind away too much of the blade’s surface. Because the knife is formed by striking iron while it is red hot, he wants the traces of that process to remain visible so the owner can sense how the steel moved under the hammer.\u003c\/p\u003e\n\u003cp\u003eThose marks are not left carelessly. He works to make them as beautiful as possible, imagining the finished knife from the fire-forging stage onward. That makes the process deeply rewarding—and gives every hammer blow a degree of tension and responsibility.\u003c\/p\u003e\n\u003ch2\u003eThe Most Demanding Part of Forging\u003c\/h2\u003e\n\u003cp\u003eThe process that requires the most attention is not a single dramatic step but \u003cstrong\u003etemperature control throughout production\u003c\/strong\u003e. Conditions change subtly with the seasons, so even years of experience do not allow a blacksmith to become careless.\u003c\/p\u003e\n\u003ch2\u003eThe Story Behind the Imai USA Gyuto\u003c\/h2\u003e\n\u003cp\u003eThe knife Imai remembers most clearly is the \u003cstrong\u003eUSA Gyuto\u003c\/strong\u003e. When he was beginning to make knives under his own direction, he and his sharpening partner were unsure which path to take. One day, his partner suggested making a knife for cutting meat at a barbecue. Imai was delighted by the idea, designed it that same day, and immediately began production. American barbecue was also attracting attention on X at the time, and it looked extremely appealing to him.\u003c\/p\u003e\n\u003cp\u003eSantoku and conventional gyuto shapes already have many established forms, so Imai deliberately chose to change the silhouette more boldly. The USA pattern asks a specific question: \u003cem\u003eWhat would a knife made for overseas cooks look like when interpreted through Imai’s forging technique?\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eRather than designing for a compact Japanese kitchen or smaller hands, he imagined a spacious kitchen and a physically larger cook using downward pressure from above. The result is a tall, confident gyuto with generous board presence and a character distinct from a conventional Japanese gyuto.\u003c\/p\u003e\n\u003ch2\u003eWhat Imai Wants Owners to Experience\u003c\/h2\u003e\n\u003cp\u003eAbove all, Imai believes a kitchen knife must cut well. Every knife is carefully forged and finished by hand, and that performance also makes it a precise tool rather than an indestructible one. He hopes overseas customers will understand that sensitivity as part of the value of Japanese handwork.\u003c\/p\u003e\n\u003cblockquote\u003e\u003cp\u003e“I want you to feel something distinctive within its simple ease of use—especially at the tip.”\u003c\/p\u003e\u003c\/blockquote\u003e\n\u003ch2\u003eCare Advice Directly from Shotaro Imai\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDo not cut frozen food or fish bones.\u003c\/strong\u003e Hard ingredients can chip or damage the fine edge.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDry the knife immediately after washing.\u003c\/strong\u003e The exposed carbon-steel edge can rust if left wet.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNever use a dishwasher.\u003c\/strong\u003e Heat, detergent, and moisture can damage the handle and the blade.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand wash only.\u003c\/strong\u003e Use mild soap, then dry the blade and handle thoroughly.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat Does Shotaro Imai Like to Cook?\u003c\/h2\u003e\n\u003cp\u003eImai modestly says he is not sure it counts as cooking, but he enjoys chopping cucumbers and napa cabbage to make pickles. For him, cutting those vegetables is one of the clearest ways to feel a knife’s sharpness.\u003c\/p\u003e\n\u003ch2\u003eWhat Comes Next?\u003c\/h2\u003e\n\u003cp\u003eImai is not pursuing a dramatic change in shape simply for novelty. His goal is quieter and more demanding: to continue making each knife even slightly better than the one before it.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWho is Shotaro Imai?\u003c\/strong\u003e\u003cbr\u003eShotaro Imai is a Japanese kitchen-knife blacksmith working in the forge at Kamo To Uchi Hamono Co., Ltd. in Fukui Prefecture. He has 13 years of experience in the knife industry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat steel does Shotaro Imai prefer?\u003c\/strong\u003e\u003cbr\u003eHis favorite is stainless-clad Aogami Super, which combines a high-performance carbon-steel core with easier-maintenance stainless outer layers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is special about an Imai knife?\u003c\/strong\u003e\u003cbr\u003eImai emphasizes cutting performance, durability, maintainability, and precise tip work. His knives are intended to feel simple and intuitive while retaining a distinctive edge and forged character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the Imai USA Gyuto?\u003c\/strong\u003e\u003cbr\u003eIt is Imai’s interpretation of a gyuto for overseas cooks and larger workspaces, inspired by American barbecue. Its taller, more assertive geometry differs from a conventional Japanese gyuto.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should I care for an Imai knife?\u003c\/strong\u003e\u003cbr\u003eHand wash it, dry it immediately, and never use it on frozen food, bones, glass, stone, or ceramic. Do not place it in a dishwasher.\u003c\/p\u003e\n\u003cp\u003eExplore the \u003cstrong\u003eShotaro Imai knives\u003c\/strong\u003e currently available from Tokushu Knife below. This collection updates automatically as new Imai knives are added.\u003c\/p\u003e","products":[{"product_id":"imai-as-kurouchi-usa-gyuto-220mm-with-sanjo-walnut-handle","title":"Imai AS Kurouchi USA Gyuto 220mm with Sanjo Walnut Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eAt 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.\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003ch2\u003eMeet the Maker: Shotaro Imai\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eShotaro Imai\u003c\/strong\u003e 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. \u003ca href=\"https:\/\/tokushuknife.com\/collections\/shotaro-imai\" title=\"Shotaro Imai Japanese blacksmith profile\"\u003eRead our direct interview with Shotaro Imai\u003c\/a\u003e for the complete story, his preferred steel and finish, and his own care advice.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is the Imai AS Kurouchi Gyuto 220mm good for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is Aogami Super steel best known for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How should I care for this kurouchi carbon steel knife?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e 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 \u003ca href=\"https:\/\/tokushuknife.com\/products\/100-pure-tsubaki-japanese-knife-maintenance-camellia-oil-3-4-oz\"\u003eTsubaki oil\u003c\/a\u003e can help protect the carbon steel from rust. Use a knife-friendly board like a \u003ca href=\"https:\/\/tokushuknife.com\/collections\/hasegawa-cutting-board\"\u003eHasegawa Pro cutting board\u003c\/a\u003e to help preserve the edge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Who is this knife best for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Aogami Super \/ Blue Super carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Stainless clad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 221mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 369mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeight at Heel:\u003c\/strong\u003e 61.5mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Heel):\u003c\/strong\u003e 3.1mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Mid):\u003c\/strong\u003e 1.95mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Tip):\u003c\/strong\u003e 0.84mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 177g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Sanjo walnut octagonal handle with maple stripe\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness (HRC):\u003c\/strong\u003e Approximately 64-65 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Grind:\u003c\/strong\u003e Double bevel\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Imai","offers":[{"title":"Default Title","offer_id":52978579308768,"sku":null,"price":269.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/6720\/0736\/files\/imai-as-kurouchi-usa-gyuto-220mm-02.jpg?v=1780682395"},{"product_id":"imai-stainless-clad-aogami-super-kurouchi-bunka-183mm-with-sanjo-walnut-maple-handle","title":"Imai Stainless Clad Aogami Super Kurouchi Bunka 183mm with Sanjo Walnut \u0026 Maple Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eImai Stainless Clad Aogami Super Kurouchi Bunka 183mm\u003c\/strong\u003e introduces the work of \u003cstrong\u003eShotaro Imai\u003c\/strong\u003e, a Japanese blacksmith with 13 years in the knife industry who works in the forge at Kamo To Uchi Hamono Co., Ltd. Imai learned the overall knife-making process from his master and developed the detailed techniques through practice and guidance from the craftspeople around him. \u003ca href=\"https:\/\/tokushuknife.com\/collections\/shotaro-imai\" title=\"Shotaro Imai Japanese blacksmith profile\"\u003eRead our direct interview with Shotaro Imai\u003c\/a\u003e for his background, design philosophy, preferred steel and finish, and personal knife-care advice.\u003c\/p\u003e\n\u003cp\u003eAt Tokushu Knife, we complete each blade in-house with our \u003cstrong\u003eSanjo Walnut Wa Handle with Maple Stripe\u003c\/strong\u003e. The warm walnut, contrasting maple detail, and traditional octagonal profile look exceptional against the rugged Kurouchi finish. More importantly, the lightweight handle preserves the knife's nimble balance and gives this exclusive Tokushu configuration a refined, purposeful feel in hand.\u003c\/p\u003e\n\u003ch2\u003eAogami Super Performance with Easier Maintenance\u003c\/h2\u003e\n\u003cp\u003eThe core is forged from \u003cstrong\u003eAogami Super, also called Blue Super steel\u003c\/strong\u003e, a premium Japanese carbon steel known for excellent edge retention, a refined cutting edge, and strong performance at acute sharpening angles. Stainless cladding covers most of the blade, reducing the maintenance normally associated with carbon steel while leaving the exposed core near the edge reactive.\u003c\/p\u003e\n\u003cp\u003eThis construction is ideal for cooks who want the sharpness and edge life of a high-end carbon steel Japanese knife without maintaining a fully reactive blade. A natural patina will gradually form along the exposed cutting edge, while the stainless outer layers remain comparatively easy to care for.\u003c\/p\u003e\n\u003ch2\u003eVersatile 183mm Bunka Geometry\u003c\/h2\u003e\n\u003cp\u003eAt 183mm, this Bunka offers more cutting capacity than many compact all-purpose knives while remaining agile and easy to control. The relatively flat edge profile works well for push cutting vegetables, herbs, and boneless proteins, while the pointed K-tip is useful for onions, shallots, garlic, trimming, and precise detail work.\u003c\/p\u003e\n\u003cp\u003eThe blade measures 44mm tall at the heel and weighs only 132g with its installed handle. A 2.8mm spine at the heel tapers to 2.0mm at mid-blade and just 0.51mm approximately 10mm behind the tip. That distal taper gives the knife a stable feel near the heel with a fine, precise tip for detailed cuts.\u003c\/p\u003e\n\u003ch2\u003eKurouchi Finish and In-House Handle Installation\u003c\/h2\u003e\n\u003cp\u003eThe dark \u003cstrong\u003eKurouchi finish\u003c\/strong\u003e preserves the forged character of the blade and creates a striking contrast with the polished bevel and exposed Aogami Super edge. Natural variations in the finish are part of the handmade character of each knife.\u003c\/p\u003e\n\u003cp\u003eWe install the Sanjo Walnut and Maple Stripe handle in-house because the combination looks fantastic and gives the blade the balance it deserves. The octagonal Wa handle is comfortable for both right- and left-handed users and provides excellent control without adding unnecessary weight.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ: Is this Imai Bunka suitable for home cooks?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes. It offers professional-level cutting performance, but the stainless cladding makes it more approachable than a fully reactive carbon steel knife. It is best suited to cooks who are comfortable hand washing and drying a knife immediately after use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ: What is a 183mm Bunka best used for?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e This Bunka is an excellent all-purpose knife for vegetables, herbs, boneless meats, poultry, and fish. The flatter edge supports push cutting and chopping, while the K-tip provides more precision than a rounded chef knife tip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ: Does Aogami Super rust?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e The exposed carbon steel edge can react with moisture and acidic foods. Wipe and dry the knife promptly after use. For longer-term storage or humid environments, a light coat of \u003ca href=\"https:\/\/tokushuknife.com\/products\/100-pure-tsubaki-japanese-knife-maintenance-camellia-oil-3-4-oz\"\u003eTsubaki camellia oil\u003c\/a\u003e can help protect the edge.\u003c\/p\u003e\n\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\n\u003cp\u003eHand wash the knife with mild soap and dry it immediately. Do not place it in a dishwasher, leave it soaking, or use it on bones, frozen food, glass, stone, or ceramic surfaces. A knife-friendly board such as a \u003ca href=\"https:\/\/tokushuknife.com\/collections\/hasegawa-cutting-board\"\u003eHasegawa Pro Cutting Board\u003c\/a\u003e will help protect the fine edge.\u003c\/p\u003e\n\u003cp\u003eRegular light stropping on the \u003ca href=\"https:\/\/tokushuknife.com\/products\/leather-strop-tokushu-knife-premium-xl-buffalo-strop\"\u003eTokushu Knife Premium XL Buffalo Leather Strop\u003c\/a\u003e can help maintain sharpness between full sharpening sessions. For customers who want exceptional out-of-the-box sharpness, our \u003ca href=\"https:\/\/tokushuknife.com\/products\/knife-sharpening-service\"\u003eprofessional knife sharpening service\u003c\/a\u003e can be added before shipment.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Imai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Shotaro Imai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Bunka\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Aogami Super (Blue Super)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Stainless Clad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 183 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 311 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height:\u003c\/strong\u003e 44 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 2.8 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Mid-Blade:\u003c\/strong\u003e 2.0 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness 10 mm from Tip:\u003c\/strong\u003e 0.51 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 132 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Tokushu Knife Sanjo Walnut with Maple Stripe Wa Handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Installation:\u003c\/strong\u003e Installed in-house by Tokushu Knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double Bevel\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Imai","offers":[{"title":"Default Title","offer_id":53372495593696,"sku":null,"price":245.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/6720\/0736\/files\/imai-aogami-super-kurouchi-bunka-183mm-three-quarter-rear_1de9e079-6188-4ea8-bfe4-38f3dc1249a2.jpg?v=1783927556"},{"product_id":"imai-stainless-clad-aogami-super-kurouchi-gyuto-218mm-with-sanjo-walnut-maple-handle","title":"Imai Stainless Clad Aogami Super Kurouchi Gyuto 218mm with Sanjo Walnut \u0026 Maple Handle","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\u003cp\u003eThe \u003cstrong\u003eImai Stainless Clad Aogami Super Kurouchi Gyuto 218mm\u003c\/strong\u003e is forged by \u003cstrong\u003eShotaro Imai\u003c\/strong\u003e, a Japanese blacksmith with 13 years in the knife industry who works in the forge at Kamo To Uchi Hamono Co., Ltd. Imai learned the overall knife-making process from his master and built the detailed techniques through repeated practice and guidance from experienced craftspeople around him.\u003c\/p\u003e\u003cp\u003eImai favors stainless-clad Aogami Super because it rewards the extra forging work, offers easier maintenance, and allows him to carry responsibility through his own heat treatment. At Tokushu Knife, we complete each blade in-house with our \u003cstrong\u003eSanjo Walnut Wa Handle with Maple Stripe\u003c\/strong\u003e. The warm walnut, pale maple accent, and octagonal profile pair exceptionally well with the rustic Kurouchi finish while preserving the nimble balance expected from a Japanese chef knife.\u003c\/p\u003e\u003ch2\u003eMeet the Maker: Shotaro Imai\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eShotaro Imai\u003c\/strong\u003e works in the forge at Kamo To Uchi Hamono Co., Ltd. in Fukui Prefecture and has spent 13 years in the knife industry. He first studied pottery at university, then entered Japanese bladesmithing through a traditional-craft internship in Fukui.\u003c\/p\u003e\u003cp\u003eImai prioritizes durability, cutting performance, maintainability, and particularly precise tip work. \u003ca href=\"https:\/\/tokushuknife.com\/collections\/shotaro-imai\" title=\"Shotaro Imai Japanese blacksmith profile\"\u003eRead our direct interview with Shotaro Imai\u003c\/a\u003e to learn how he trained, why he prefers stainless-clad Aogami Super, how the USA Gyuto began, and what he wants owners to feel in use.\u003c\/p\u003e\u003ch2\u003eAogami Super Performance with Stainless Cladding\u003c\/h2\u003e\u003cp\u003eThe core is forged from \u003cstrong\u003eAogami Super, also known as Blue Super steel\u003c\/strong\u003e. This premium Japanese carbon steel is valued for excellent edge retention, high wear resistance, and the ability to take a very refined cutting edge. It is well suited to cooks who want long-lasting sharpness and are comfortable maintaining a carbon steel edge.\u003c\/p\u003e\u003cp\u003eStainless cladding covers most of the blade, making the knife easier to maintain than a fully reactive carbon steel Gyuto. Only the exposed core near the cutting edge remains reactive and will gradually develop a patina. Wash and dry the knife promptly after use, especially after cutting acidic ingredients.\u003c\/p\u003e\u003ch2\u003e218mm Gyuto Geometry\u003c\/h2\u003e\u003cp\u003eThe 218mm edge provides the cutting capacity of a full-size Japanese chef knife without feeling oversized. It is long enough for slicing proteins, portioning larger vegetables, and handling broad prep work, while remaining controlled for everyday board use.\u003c\/p\u003e\u003cp\u003eThe blade measures \u003cstrong\u003e47mm tall at the heel\u003c\/strong\u003e, providing useful knuckle clearance without becoming excessively tall. The spine begins at \u003cstrong\u003e3.14mm over the heel\u003c\/strong\u003e, measures \u003cstrong\u003e2.4mm at mid-blade\u003c\/strong\u003e, and tapers to \u003cstrong\u003e0.82mm approximately 10mm from the tip\u003c\/strong\u003e. This taper gives the knife stability through the heel and midsection while keeping the tip precise for onions, garlic, trimming, and detailed cuts.\u003c\/p\u003e\u003cp\u003eAt \u003cstrong\u003e186g\u003c\/strong\u003e with its installed handle, this Gyuto has enough presence to feel secure while remaining agile during extended prep sessions.\u003c\/p\u003e\u003ch2\u003eKurouchi Finish and In-House Handle Installation\u003c\/h2\u003e\u003cp\u003eThe traditional \u003cstrong\u003eKurouchi finish\u003c\/strong\u003e preserves the dark forged surface of the blade and gives each knife subtle visual variation. It also creates a strong contrast with the polished bevel and exposed Aogami Super edge.\u003c\/p\u003e\u003cp\u003eTokushu Knife installs the Sanjo Walnut and Maple Stripe Wa handle in-house because the pairing suits the blade particularly well. The octagonal shape is comfortable for right- and left-handed users, while the walnut and maple construction gives this version a distinctive appearance not found on a standard factory configuration.\u003c\/p\u003e\u003ch2\u003eCommon Questions\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eQ: Who is Shotaro Imai?\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Shotaro Imai is a Japanese kitchen-knife blacksmith working in the forge at Kamo To Uchi Hamono Co., Ltd. in Fukui Prefecture. He has 13 years of experience in the knife industry.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQ: What does Shotaro Imai prioritize in a knife?\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Imai prioritizes durability, cutting performance, and maintainability. He pays particular attention to a keen tip that supports delicate work while retaining strength through a subtle curve.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQ: Is this Gyuto suitable for home cooks?\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes, provided the user is comfortable with basic carbon steel care. Stainless cladding reduces maintenance, while the 218mm size offers enough length for serious prep without becoming difficult to control.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQ: What is this knife best used for?\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e This is an all-purpose Japanese chef knife for vegetables, herbs, boneless meats, poultry, and fish. The long edge is useful for slicing, while the tapered tip supports precision work.\u003c\/p\u003e\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\u003cp\u003eHand wash the knife with mild soap and dry it immediately. Do not place it in a dishwasher or leave it soaking. Avoid bones, frozen food, glass, stone, and ceramic cutting surfaces.\u003c\/p\u003e\u003cp\u003eFor humid storage conditions or longer periods between uses, apply a light coat of \u003ca href=\"https:\/\/tokushuknife.com\/products\/100-pure-tsubaki-japanese-knife-maintenance-camellia-oil-3-4-oz\"\u003eTsubaki camellia oil\u003c\/a\u003e to the exposed carbon steel edge. A \u003ca href=\"https:\/\/tokushuknife.com\/collections\/hasegawa-cutting-board\"\u003eHasegawa Pro Cutting Board\u003c\/a\u003e will help protect the fine edge, and regular light maintenance on the \u003ca href=\"https:\/\/tokushuknife.com\/products\/leather-strop-tokushu-knife-premium-xl-buffalo-strop\"\u003eTokushu Knife Premium XL Buffalo Leather Strop\u003c\/a\u003e can extend the time between sharpenings. Our \u003ca href=\"https:\/\/tokushuknife.com\/products\/knife-sharpening-service\"\u003eprofessional knife sharpening service\u003c\/a\u003e is available for customers who want an enhanced out-of-the-box edge.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Imai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Shotaro Imai\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Aogami Super (Blue Super)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Stainless Clad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kurouchi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 218 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 367 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height:\u003c\/strong\u003e 47 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e 3.14 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Mid-Blade:\u003c\/strong\u003e 2.4 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness 10 mm from Tip:\u003c\/strong\u003e 0.82 mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 186 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Tokushu Knife Sanjo Walnut with Maple Stripe Wa Handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Installation:\u003c\/strong\u003e Installed in-house by Tokushu Knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double Bevel\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Imai","offers":[{"title":"Default Title","offer_id":53373276848352,"sku":null,"price":269.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/6720\/0736\/files\/shotaro-imai-aogami-super-gyuto-218mm-blade-detail_4a476d26-af85-46a7-99bd-c31a08ef8ea5.jpg?v=1783941856"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/6720\/0736\/collections\/shotaro-imai-aogami-super-gyuto-218mm-makers-mark_e8bca95f-f23d-4260-805c-13f5bdf2b0a0.jpg?v=1785403202","url":"https:\/\/tokushuknife.com\/es\/collections\/shotaro-imai.oembed","provider":"Tokushu Knife","version":"1.0","type":"link"}