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Takeshi Saji


Takeshi Saji Aogami Super Custom Series Gyuto (150mm to 270mm, 5 sizes, Linen Micarta Handle)

Availability: Normally ships the same day


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
Handle Length:110mm
Total Weight: 142g
Gyuto 180mm (7")
Cutting edge length: 185mm
Total Length: 310mm
Blade Thickness: 2.4mm
Blade Width: 42mm
Handle Length:123mm
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.

Important

This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.

  • Please do not put the knife in the dishwasher machine for cleaning.
  • Please do not leave the knife in water or wet condition for long time.
  • After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in dry place.
  • This is an extremely sharp knife. Please use special cares in using and storing it.
  • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
  • Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
  • We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
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Customer Reviews

4.5 Based on 2 Reviews
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SH
08/15/2019
Stephen H.
Australia Australia
I recommend this product

Takeshi Saji Aogami Super Gyuto

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.

AM
06/16/2019
Andrew M.

Well made, holds its edge very well, BUT

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.

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