Imai Stainless Clad Aogami Super Kurouchi Gyuto 218mm with Sanjo Walnut & Maple Handle

Overview

The Imai Stainless Clad Aogami Super Kurouchi Gyuto 218mm is forged by Shotaro Imai, 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.

Imai 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 Sanjo Walnut Wa Handle with Maple Stripe. 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.

Meet the Maker: Shotaro Imai

Shotaro Imai 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.

Imai prioritizes durability, cutting performance, maintainability, and particularly precise tip work. Read our direct interview with Shotaro Imai 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.

Aogami Super Performance with Stainless Cladding

The core is forged from Aogami Super, also known as Blue Super steel. 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.

Stainless 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.

218mm Gyuto Geometry

The 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.

The blade measures 47mm tall at the heel, providing useful knuckle clearance without becoming excessively tall. The spine begins at 3.14mm over the heel, measures 2.4mm at mid-blade, and tapers to 0.82mm approximately 10mm from the tip. This taper gives the knife stability through the heel and midsection while keeping the tip precise for onions, garlic, trimming, and detailed cuts.

At 186g with its installed handle, this Gyuto has enough presence to feel secure while remaining agile during extended prep sessions.

Kurouchi Finish and In-House Handle Installation

The traditional Kurouchi finish 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.

Tokushu 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.

Common Questions

Q: Who is Shotaro Imai?

A: 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.

Q: What does Shotaro Imai prioritize in a knife?

A: 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.

Q: Is this Gyuto suitable for home cooks?

A: 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.

Q: What is this knife best used for?

A: 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.

Care and Maintenance

Hand 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.

For humid storage conditions or longer periods between uses, apply a light coat of Tsubaki camellia oil to the exposed carbon steel edge. A Hasegawa Pro Cutting Board will help protect the fine edge, and regular light maintenance on the Tokushu Knife Premium XL Buffalo Leather Strop can extend the time between sharpenings. Our professional knife sharpening service is available for customers who want an enhanced out-of-the-box edge.

Specifications

• Brand: Imai
• Blacksmith: Shotaro Imai
• Knife Type: Gyuto
• Core Steel: Aogami Super (Blue Super)
• Construction: Stainless Clad
• Finish: Kurouchi
• Blade Length: 218 mm
• Overall Length: 367 mm
• Blade Height: 47 mm
• Spine Thickness at Heel: 3.14 mm
• Spine Thickness at Mid-Blade: 2.4 mm
• Spine Thickness 10 mm from Tip: 0.82 mm
• Weight: 186 g
• Handle: Tokushu Knife Sanjo Walnut with Maple Stripe Wa Handle
• Handle Installation: Installed in-house by Tokushu Knife
• Edge: Double Bevel