Introducing the Kohetsu Aogami Super stainless clad gyuto. This is one of the top values on the site. Aogami super is one of the best carbon steels on the market today and this one comes with impeccable heat treatment for a long lasting edge that will out perform most knives on our massive site. If you're looking for a Hiromoto with a wa handle this is the ticket. These knives are made exclusively for CKTG and feature stainless steel cladding for easy care. Only the edge will oxidize. The grinds are very thin on this knife with good convexing for less stiction. The handles are made of ho wood with octagonal shapes and buffalo horn ferrules. If you're looking for a great wa handled gyuto at a very good price you have found our favorite in this knife.
I was looking for a hiromoto with a Japanese handle and this knife uses the same exact steel with stainless steel cladding. So far it’s been a fantastic knife! Thanks!
By: Aaron Gibson
Damn impressive. Decent box edge and I’m calling this thing a laser period. Like I said if I had my way I’d go thinner and longer on the handle but I don’t have bear paws lol. Edge retention is good as usual. All and all one hell of a knife. I took the edge down to my normal 10 degrees and finished up from 220 pro,1k natural and the yaganoshima. BITCHING. Still push cutting paper after all day beating on poly. You knocked this one out of the ball park Mark.
I got one of these recently,too. Awesome performance!! Took it up on the J Nats to the Yaginoshima Asagi and stropped it in bare leather. It is still cleanly slicing hanging paper towels after a little over a week of use at home. Grinds are fantastic; sweet potatoes are no problem for this knife! Incredibly light weight and nimble and cuts very very well,like a laser should. Rare to see a clad Laser type knife,but this is one of them! Handle width/height are great for me,but I would like to see the handle a touch longer,felt/looks a bit short to me,but I prefer longer handles in general.
Great grinds,awesome HT,great cutting performance and great price. What more do people need??
Amazing F&F very thin behind the edge,For the price there is nothing else in its league. It will not disappoint,every time i pick it up for prep I’am truly impressed with the quality and grind. For <$200 i have absolutely no complaints. Very professional service from the wonderfully kind team at CKTG,and fast international shipping. Mark made a winner here. If your on the line about this knife,pull the trigger and don’t regret anything. The profile alone is worth it...
By: Andrew M
i bought the kohetsu aogami super stainless clad 210mm gyuto after alot of researching. I work at a local restaraunt and i do TONS of vegetable prep. I was looking for a nice light knife that was easy on the hands and held its edge better than anything ive touched(longest through hard use was 3 days tops). When I use this knife I always run it over a couple higher grit(2000 up) hones(steels whatever) after everytime I use it. I have had this knife for aboit 2 months and I am STILL SHAVING MY ARMHAIR WITH IT. I have to say I am more than impressed with this steel and the patina conrrasting with the stainless is a great look. Everyone says this knife is absolutely the sharpest in the kitchen. Easy to sharpen,holds its edge great,the magnolia handle is alot more stain/wear resistant than I had guessed which is a plus. Doesnt do amazingly well with heavy meats like prosciutto or slab cured bacon. Stay away from frozen items and hard vwgetables using a chopping motion. Get this Knife if your budgets around 160.