A Japanese chef’s knife, gyuto, with a 210 mm edge length. The core steel is Aogami #1, clad in multiple layers of iron known as damascus steel.

The handle is octagonal and made from red sandelwood with a ferrule of black pakkawood.
The finish on the damascus blade is silky smooth, like satin.

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. 

Steel: Aogami #1 with iron damascus cladding (not stainless), HRC 63–64
Weight: 206 grams
Blade height: 52 mm
Edge length (heel to tip): 214 mm
Spine thickness at heel: 4 mm
Spine thickness at midpoint: 2.5 mm