Posted By: Michael
- verified customerThis is my first Japanese knife, and it has been a joy to use. I'm a home cook who has professional chef friends, and those friends have been begging me to get a "real" knife for ages, bemoaning my European-style kitchen knife. I wanted something that I had to consciously take care of, because it's a professional tool after all, but I also wanted a tool that wouldn't start rust on me if I somehow failed to completely dry it after washing it off. The Aogami Super steel with stainless steel cladding was exactly what I was looking for. I'm not a flashy person, so I appreciate the understated and almost utilitarian looks of the construction. I opted to have the CKTG finishing service done, and it was super sharp when I took it out of the box. It's held its edge for the last month, and I'm very pleased with how easy it is to cut through firm root vegetables and make even cuts on proteins. When I'm shopping for my replacement for my old European-style utility/petty knife, I'll definitely be looking at the Kato family of knives.
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