Kaiden AX Indigo 240mm Gyuto

Kaiden AX Aosuper 240mm Chef Knife

Too often knife makers beef up the 240 gyuto with added weight so it feels like part of a different range. With the Kaiden AX this is not the case. The larger gyuto still feels light and agile and has all the appeal of the 210mm, only bigger.

Kaiden knives

Each and every Kaiden knife is designed with the professional chef in mind. Quality materials are blended with Japanese craftsmanship to create blades that have gained reputation amongst the kitchen elite.

AX series featuring Aosuper steel

The AX series from Kaiden is made from Super Blue carbon steel. Super Blue (Aosuper) has an even higher carbon content than Blue #1 with added tungsten for hardness, molybdenum for toughness and vanadium for wear resistance. The blades are clad in stainless steel for torsional strength and to make them easier to care for than fully carbon steel.

The impressive thing about these knives isn’t just the overall thinness of the blade but how thin they are at the edge and just behind the edge. This gives them good kireaji (cutting taste) and excellent resharpening ability.

The exposed edge on these blades will patina (change colour) which is natural for Aosuper carbon steel, but with you will get is a knife with fantastic edge retention and cutting performance.

Handle is made from toasted oak with indigo urushi accents.

Please note:

• For best results use a slicing style cut as opposed to a push cut.
• These knives feature a super-fine edge that can be easily damaged by cutting super hard foods or by rough chopping or handling.
• The core material is made from carbon steel so care should be taken to keep the edge dry after use to prevent rust.
• The blades are coated in a very light layer of lacquer in the factory to protect from rust during transport. This can easily be removed with paper towel and methylated spirits.

Knife care for carbon steel stainless clad knives

• Never put in the dishwasher.
• The knife is clad in stainless steel to protect against rust however the exposed carbon steel core (at the cutting edge) is susceptible to rust.
• Do not leave wet overnight or the knife may rust. Dry thoroughly after washing and do not store unless fully dry.
• A grey/black patina will form on the edge. This is totally normal for carbon steel and aids in protecting against rust.
• Do not cut through bones, frozen foods or extremely dense items.
• Always cut with a smooth action and never twist the blade, sideways pressure will damage the blade.
• Use Japanese waterstones to sharpen your knife.
• We highly recommend camellia oil and rust cleaner for maintenance.

For detailed knife care instructions read the care notes in the package or click here.