The “Aogami Super Black Forged Knife” has a blade core of Aogami Super that is sandwiched between two layers of corrosion-resistant soft stainless steel. The laminated blade is decorated with a Tsuchime (“Hammered pattern”) texture and a traditional Japanese Kurouchi (“Literally, “Black-forged”) finish that ads a touch of rustic style. This knife is available with black linen Micarta® handle scales that beautifully match the black and grey tones of the Kurouchi finish or ‘Linen Micarta® is a very practical handle material for kitchen knife because it is very durable, resistant to both water and shrinkage and provides good traction even when it is wet. The handle is carefully contoured by hand to ensure that it can be gripped comfortably and are fitted with a stainless steel bolster for improved durability and blade balance.
The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.
Knife Model: Takeshi Saji Aogami Super Kuriuchi Series Gyuto
Blade Material: Aogami Super Clad
Rockwell Hardness (HRc): 63 to 64
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Linen Micarta Handle with Stainless Steel Bolster
Saya Included: No.
Gyuto 150mm (5.9")
Cutting edge length: 150mm
Total Length: 265mm
Blade Thickness: 2mm
Blade Width: 35mm
Total Weight: 142g
Gyuto 180mm (7")
Cutting edge length: 185mm
Total Length: 310mm
Blade Thickness: 2.4mm
Blade Width: 42mm
Total Weight: 208g
Gyuto 210mm (8.2")
Cutting edge length: 215mm
Total Length: 345mm
Blade Thickness: 2.4mm
Blade Width: 45mm
Handle Length: 130mm
Total Weight: 244g
Gyuto 240mm (9.4")
Cutting edge length: 250mm
Total Length: 390mm
Blade Thickness: 2.4mm
Blade Width: 51mm
Handle Length: 135mm
Total Weight: 302g
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
The knife is sturdy and strong and not as filigran as many other Japanese Knifes. It needed some attention on a fine water stone when it came out of the box but developed an unmatched sharpness. It is in usage almost any day and I can highly recommend this knife made by Takeshi Sami.
Out of the box, this knife is relatively sharp, however as with most knives, anyone who knows how to sharpen well can certainly improve it. I found it easy to develop a very sharp edge, which the knife retains very well. I have a couple of knives from this maker in Aogami Super and I have found the petty knives to be a little hesitant when slicing, due to their somewhat thicker spines and the black hammered finish, which tends to bind a little. Not so with the Gyuto, mostly due to the increased distance between the edge and the top of the spine (less wedge, and chopped material clears the blade before any binding occurs). I have an obsession with Japanese steel chef knives and this is currently my favourite. Not only has it functioned flawlessly, it is also quite a striking looking knife and I have had many comments on it. I have also had several people comment on how sharp it gets and how long it retains the edge - I have to keep an eye on it so that it doesn’t walk out the door at the end of the night. Finally, the knife arrived very quickly and I want to give a big shout out to Koki, who helped me deal with another small issue with one of my knives without hesitation. The level of service offered was beyond anything I have ever experienced. Thank you.
On the advices of a friend, I purchased from Koki's online store this amazing Gyuto knife. It is truly a delight to use this knife. Very different from all the knives I have been using until then. I strongly recommend a visit at Koki's to whoever is interested in an unparalleled kitchen knife
I bought this as a life-time knife for home cooking. I do a lot of that and consider it should become a joy, rather than a chore, so I bought a knife that might transform drudgery to enjoyment. I love this knife. It is a very beautiful, extremely sharp, retains its edge for a long time, can be simply honed with a leather strop and is easy to sharpen with a few passes on a whetstone. It is well balanced, thin in width, and relatively light compared to a Western kitchen knife. Weight is not a problem though as it is so sharp it easily peels pumpkin skin, or slices tomatoes - on a horizontal stroke! It is not brittle either. Lord help me, I often get it out just to admire it, or cut transparent thin slices from a carrot for fun. Highly recommended, it is a work of art and I am in awe of Saji-san’s abilities.
Decent handle, it’s an oval so it’s a little strange to pinch grip. The shape of the blade makes it a little awkward to rock chop like you would a western chef knife or other gyutos. Metal holds an edge like no other carbon steel knife I’ve ever had, but it takes a good 15 minutes to work to a hair popping sharp on my three naniwa stones. The metal core developed a nice patina after the first use and I haven’t had any rust show up. I’m a ***** chef at a moderately upscale restaurant ( 30-60$ entrees, 8-12 components for each dish) and I’ve put this knife through its paces for the last 3-4 weeks. My above comments pretty much spell out my issues with the knife, pretty good, not perfect.