A Japanese chef’s knife, gyuto, with a 210 mm edge length. The core steel is Aogami #1, wrapped in multiple layers of iron—known as damascus steel. The handle is octagonal and made from quince wood, with a ferrule of light-colored buffalo horn.

Komorebi is one of our favorites here at Cleancut. Everyone at the shop has held it and shared the same reaction: “This is the knife.”
That said, it’s not for everyone. It falls into the “workhorse” category—hefty, with a solid and sturdy blade. The knife features a traditional Japanese hamaguri grind—a convex edge that offers outstanding cutting performance. Despite having more mass than the average Japanese knife, it glides smoothly through ingredients.

The design follows the classic Sanjo-style forging, with rounded forms, a thick spine, and elegant tapering.
Komorebi is hand-forged from Aogami #1 carbon steel, clad in beautifully patterned iron damascus. The finish on the damascus blade is glossy yet silky—like a lightly fogged mirror. You can see your reflection in it, although it’s a bit too misty to be called a true mirror finish. It’s best described as a high-gloss kasumi.

Steel: Aogami #1 with iron damascus cladding (not stainless), HRC 63–64
Weight: 221 grams
Blade height: 54 mm
Edge length (heel to tip): 210 mm
Spine thickness at heel: 4 mm
Spine thickness at midpoint: 2.5 mm