Posted By: John Potter
- verified customerI have several Japanese knives, but this is the first made of Aogami Super steel. The blade is clad with stainless steel, so only a few millimeters of the AS steel is exposed. With regular use, that portion has developed a lovely patina. The rosewood handle is attractive, as well. My other Japanese knives (a santoku made with White #1, and a petty knife made with Blue #2) have traditional wa handles, but I selected this Kohetsu brand knife with a western handle because my wife prefers the western style.
Although the knife has a double bevel, it arrived with about a 70:30 bevel, so I reshaped it to a 50:50 bevel. I am left-handed and my wife is right-handed.
According to the knife description at CKTG, the steel has a hardness of 64, and I believe it. One reason I wanted AS steel is that it can be given heat treatment to a high hardness. I have seen VG-10 knives get chips and nicks in the edge even when they are used by chefs who know how to use a knife properly. I wanted to see if the Aogami Super steel was more resistant to chipping. So far, so good - no damage after several months of regular use.
I wish we could put pictures into our reviews so that you could see the patina. However, if you search for Nashville Knife Sharpening, you will find my website where I intend to post photos of this beautiful and functional knife.
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