The Takayuki Iwai Aogami No.2 Kurouchi RS series of knives stands out in the culinary world for its exceptional craftsmanship and quality. Here are some key features and aspects of this series:

Blade Material

The knives in this series are forged using Blue Paper (Aogami) No.2 Steel, known for its superior hardness and excellent edge retention. This type of steel is highly regarded for its ability to maintain a sharp edge over prolonged use.

Kurouchi Finish

The series features a distinctive KUROUCHI (Black finished) texture. This not only adds to the aesthetic appeal of the knife but also contributes to its functionality.

Craftsmanship

Each knife in this series is hand-forged by the skilled blacksmiths Takeshi and Takayuki Iwai. The Iwai family has a notable history in knife making, and their dedication to traditional hand-made processes is evident in the quality of these knives.

Handle Material

The handles are made from Red Sandalwood, known for its beauty and durability. The use of this wood contributes to the luxurious feel of the knives.

Variety in the Series

The series includes different types of knives like the Yanagiba (Sashimi) knife, Kiritsuke-Yanagiba, and others, catering to various culinary needs. Each type of knife is designed for specific tasks, enhancing the art of cooking for professional chefs.

Price Point

The knives are priced within a range that reflects their quality and craftsmanship. While they may be on the higher end of the price spectrum, they offer value for money considering their durability and performance.

Recommendation

These knives are highly recommended for professional chefs to enhance their culinary art. They also make for a perfect gift due to their exquisite craftsmanship and functionality.

In essence, the Takayuki Iwai Aogami No.2 Kurouchi RS series offers a blend of traditional craftsmanship, high-quality materials, and functional design, making them a prized possession for any professional chef or culinary enthusiast​​​​​​​​.