Average rating is 4.9
By: DillardVero Beach, FL
I purchased this Gyuto recently and couldn't be happier! The kuro-uchi finish is nice and even but still rough enough that food does not stick. The Aogami Super blade takes an excellent edge and keeps it through hours of use. The blade has an excellent geometry and very flat blade profile which I prefer.0.3
The customer service was second to none also. My order was processed right away and arrived 3 days later.
By: EvangelosBerkeley, CA
Beautiful, sharp, and great steel quality. Highly recommended.0.3
By: Omen EaglePortland, ME
Love this knife, I use it every day and take it to bed with me every night! Worth every penny!! 0.3
By: ShermsPerth, WA
This knife is beautifully crafted and very hefty. I bought for two reasons- I was looking for an extremely trusty workhorse knife, and because the Kurouchi look just captivated me. (They say when you buy a knife, you're taking a piece of the craftsman's soul with you. If you don't feel it, it's not the knife for you)0.3
It's great for cutting large cuts of meat and for chopping stuff to a powder. You'll find that the tip will remain incredibly sharp.
But I gave it 4 stars for the following reasons-
Working in Rockpool Bar and Grill (one of Australia's best restaurants) where presentation is crucial, this knife imparts stains on the foods that are (sadly) crucial to the restaurant.
These two food just happen to be lemons and spanish onions...Carbon steel's worst enemies lol.
The finish on my knife began to get eaten through as the acids began to take it off. Cut 2mm slices of 40 spanish onions a day and wait for about 30mins and you will notice that the onions turn navy blue/black. The same thing happens for lemons.
Sharpening wise, I put my own bevels- 13degree secondary bevels.
This knife already comes with an extremely large bevel (you WILL see it) and it is advised that you first learn to sharpen knives with such high shinogi lines before you custom sharpen.
One thing I did learn was that this knife does not need microbeveling. It made my herb chopping and chiffonades go to sh** when I added microbevels and all my herbs ended up bruised instead of CUT cleanly.
Using a 1000grit stone took about 45mins of dedicated trial and error to get a proper edge back. I then finished it with a 4000grit JCK stone and a 5000 shapton which brought out a beautiful "honyaki" wave-like polish which was pretty much an indication that I had hit that right sharpness.
A quick test on my arm hair and a couple of knicks on my fingers proved me right.
All in all, know what you are looking for before investing in a knife like this :)
By: Mike HRaleigh, NC
An absolutely wonderful knife. The flat blade profile and "gentle roughness" finish makes this my everyday go-to knife in my kitchen.0.3
By: ErikLos Angeles, CA
this knife is truly amazing. Both in workmanship and utility. I like this size and it's ridiculously sharp. I had the Deba by Moritaka and had to order this... this one I like even more! It's extremely wieldy despite being a large chefs knife..0.3
By: mario perezPebble Beach, CA
amazing knife!razor sharp. so light for such a big knife. cutting meat, dicing veg, fileting fish. knife does it all. also own Moritaka deba.0.3