A Japanese chef's knife, Gyuto, with a 210 mm long blade.

The Komorebi series is one of our absolute favorites here at Cleancut. Everyone at the workshop has held it in their hands with a clear sense of "this is the knife." We highly recommend it!

It features the classic Sanjo forging with rounded shapes and a robust spine with tapering. Komorebi is hand-forged in Aogami#1 carbon steel, cladded with beautiful damascus steel in iron. The finish on the beautiful damascus blade is relatively polished. You can see your reflection in the blade without any problem, even though it is too hazy to be called mirror-polished. It's simply a glossy kasumi.

The handle is octagonal and made of ho wood with a bolster in black buffalo horn.

Steel: Aogami#1 with damascus steel cladding. HRC 63-64 (Non-stainless)
Weight: 201 grams
Blade height: 54 mm
Blade length tip to heel: 215 mm
Thickness at the base of the blade: 3,7 mm
Thickness in the middle: 2.5 mm