On All Domestic Orders Over $100
- Knife Brands
Knife Brands- Anryu Knives
- CCK Cleavers
- Custom Knives
- Daovua Knives
- Doberman Forge
- Doi Knives
- Ebuchi Knives
- Enjin Knives
- Fujiwara Knives
- Japanese Garden Tools
- Gihei Knives
- Harukaze Knives
- Hatsukokoro
- Hinokuni Knives
- Ishikawa Knives
- Itto-Ryu Knives
- Kajiwara Knives
- Kamo, (Katsuyasu)
- Kamo, (Shiro)
- Kanehide Knives
- Kanjo Knives
- Karaku Knives
- Katayama Knives
- Kato (Yoshimi)
- Kikuichi Knives
- Kitaoka Knives
- Kiwami Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kurosaki Knives
- Kuwabara Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masutani Knives
- Matsubara Knives
- Mikisyo Hamono
- Minamoto Knives
- Misuzu Knives
- Myojin Knives
- Moritaka Knives
- Murata Knives
- Muneyoshi Knives
- Nakagawa Hamono
- Nigara Knives
- Nishida Knives
- Ogata Knives
- Masanobu Okada
- Okeya Knives
- Richmond Knives
- Red Rock Tools
- Saji Knives
- Sakai Knives
- Sakoda Knives
- Shibamasa Knives
- Shibata Knives
- Sukenari Knives
- Tabata Hamono
- Tachikaze Knives
- Tadokoro Knives
- Takamura Knives
- Takayuki Knives
- Takeda Knives
- Tanaka, (Shigeki)
- Tanaka, (Yoshikazu)
- Tani Knives
- Tetsujin Hamono
- Tojiro Knives
- Tsubaki Knives
- Tsunehisa Knives
- Ueda Knives
- Xin Kitchen Knives
- Yahiko Knives
- Yamashin Knives
- Yasunori Knives
- Yauji Knives
- Yoshikane Knives
- Yoshimitsu Knives
- Yoshito Saku Knives
- Yoshizawa Knives
- Yasha Yukawa Knives
- Yusaku Knives
- Shop All
- Knife Types
Knife Types
- Boning Knives
- Bunka Knives
- Bread Knives
- Chef Knives
- Cleavers
- Custom Knives
- Deba Knives
- Fillet Knives
- Folding and Hunting Knives
- Funayukis
- Gyutos
- Hankotsus
- Honesukis
- Japanese Garden Tools
- Kiritsukes
- Kogatanas
- Kurouchi Knives
- Left Handed Knives
- Nakiris
- No Handle Knives
- Oyster Knives
- Paring Knives
- Petty Knives
- Santokus
- Steak Knives
- Sujihikis
- Usubas
- Yanagibas
- Shop All
- Accessories
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
We have become very enamored by knives made from Aogami Super Steel. This high carbon alloy has several additional elements, including tungsten, vanadium, chromium, molybdenum, manganese, phosphorus, sulfur, and silicon. These additives endow the steel with an ability to take a very acute edge angle and hold that edge better than many other popular carbon steels. It also scores highly in the easy-to-sharpen category. Many makers and users regard it as the pinnacle of carbon steels.
Kato-san laminates the core steel with a softer iron to both protect and lighten the inner cutting steel. He gives the outer layer a kurouchi finish which adds a lovely rustic look while aiding in food release and reducing maintenance. This is a carbon knife so it must be cleaned and dried carefully.
The shape and profile are classic gyuto. The edge is about 215mm long, which is a great size for most home and professional users—compact but still capable of taking on virtually any ingredient. The blade height is in the middle of the scale at around 48mm, again a good size for most users. It is ground evenly on both sides. The kurouchi finish gives way to a nice frosted lower face before transitioning to the more polished inner core. Hand-engraved kanji adorns the upper face.
But this is more than good looks. Like all Kato-san knives, it is a performer of the highest standards. It has enough of a flat spot to make push cutters happy, while the nice belly starting about 2/3 along the edge will please rockers too. An oval rosewood and black pakka wood handle completes this very well-conceived package.Maker: Hiroshi Kato
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super Steel
Finish: Kurouchi
Handle: Rosewood Oval
Ferrule: Black Pakka Wood
Edge: Even (See Choil Photo)
Engraving: Hand Engraved
Weight: 5.6 ounces
Blade Length: 215 mm
Total Length: 360 mm
Spine Thickness at Base: 2.6 mm
Blade Height: 47.3 mm
Kato-san laminates the core steel with a softer iron to both protect and lighten the inner cutting steel. He gives the outer layer a kurouchi finish which adds a lovely rustic look while aiding in food release and reducing maintenance. This is a carbon knife so it must be cleaned and dried carefully.
The shape and profile are classic gyuto. The edge is about 215mm long, which is a great size for most home and professional users—compact but still capable of taking on virtually any ingredient. The blade height is in the middle of the scale at around 48mm, again a good size for most users. It is ground evenly on both sides. The kurouchi finish gives way to a nice frosted lower face before transitioning to the more polished inner core. Hand-engraved kanji adorns the upper face.
But this is more than good looks. Like all Kato-san knives, it is a performer of the highest standards. It has enough of a flat spot to make push cutters happy, while the nice belly starting about 2/3 along the edge will please rockers too. An oval rosewood and black pakka wood handle completes this very well-conceived package.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Good value, January 8, 2020Posted By: Jose glez - verified customer
1 people found this review helpful
I have been wanting to buy an Aogami super steel knife for some time, the Takeda Classic been proven difficult to find and I didn't want the stainless clad so after much thought I decided to buy this one, can't really rate sharpness out of the box because I ordered the sharpening finish service on it ( which made the knife razor sharp) handle is fantastic not only the fit but the finish as well, it's gotta be one of the most comfortable handles on any knife I used ( I work in a professional set up so I used several knives in the last decade) the blade itself is great, goes through veggies as easy as it goes through meat, it's just about the right weight so it doesn't ever feel to heavy but it's not too light either, the only reason I'm giving a 4 star rating is because during the first week part of the iron cladding on the left side of the blade chipped, which in turn made a small part of the tip break off, I don't know if this is common for this knife or not, it's not a deal breaker and the knife is being used almost daily, bottom line is if you want a very competitive priced Aogami super steel knife give this one a try!
1 people found this review helpful
I have been wanting to buy an Aogami super steel knife for some time, the Takeda Classic been proven difficult to find and I didn't want the stainless clad so after much thought I decided to buy this one, can't really rate sharpness out of the box because I ordered the sharpening finish service on it ( which made the knife razor sharp) handle is fantastic not only the fit but the finish as well, it's gotta be one of the most comfortable handles on any knife I used ( I work in a professional set up so I used several knives in the last decade) the blade itself is great, goes through veggies as easy as it goes through meat, it's just about the right weight so it doesn't ever feel to heavy but it's not too light either, the only reason I'm giving a 4 star rating is because during the first week part of the iron cladding on the left side of the blade chipped, which in turn made a small part of the tip break off, I don't know if this is common for this knife or not, it's not a deal breaker and the knife is being used almost daily, bottom line is if you want a very competitive priced Aogami super steel knife give this one a try!
