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Made exclusively for CKTG by a leading blacksmith in Japan, the Kohetsu AS line of blades are thin, light, and strong. We have specified an HRC rate of 64 to ensure a high level of edge retention and low maintenance requirement. This carbon steel core is reinforced by the use of a stainless steel cladding. Of course the exposed carbon steel will patina with use but this oxidation only serves to enhance the look and protection of the cutting edge.
A nicely shaped and finished ho wood handle with water buffalo horn ferrule gives the knife a light and well balanced feel. This is a simple and elegant knife, a tool made to perform with ease and efficiency.
The Kohetsu Aogami Super Gyuto will find favor in any home or professional setting. A great blade at a great price.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.Weight: 6.8 oz (192 g)
Blade Length: 269 mm
Total Length: 417 mm
Spine Thickness at Base: 2.7 mm
Blade Height: 53.7 mm
Edge Grind: 60/40 Asymmetric (ok for left or right)
A nicely shaped and finished ho wood handle with water buffalo horn ferrule gives the knife a light and well balanced feel. This is a simple and elegant knife, a tool made to perform with ease and efficiency.
The Kohetsu Aogami Super Gyuto will find favor in any home or professional setting. A great blade at a great price.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
Reviews
10 review(s) WRITE A REVIEW (Reviews are subject to approval) Excellent Good product Great knife!Posted By: Christopher Conley - verified customer
1 people found this review helpful
This is a very good chef knife. I also have the 240 with a custom handle, and use both daily at work. They hold an edge very well, and only require a slight honing on my 6000 grit stone every few weeks. Great value!
1 people found this review helpful
This is a very good chef knife. I also have the 240 with a custom handle, and use both daily at work. They hold an edge very well, and only require a slight honing on my 6000 grit stone every few weeks. Great value!
Kohetsu AS gyuto 270 My first quality knifePosted By: Josh - verified customer
1 people found this review helpful
This knife and it surprises me still. It stays super sharp for a long time. I have had it for about 2 years with light home use and have only put it on a 6000 grit wet-stone twice. Just a few hours ago it still amazed me as it fell through a grapefruit like it was hardly there. This is a purchase that I would recommend to anyone. Simply amazing and feels so good to hold in hand. 10/10
1 people found this review helpful
This knife and it surprises me still. It stays super sharp for a long time. I have had it for about 2 years with light home use and have only put it on a 6000 grit wet-stone twice. Just a few hours ago it still amazed me as it fell through a grapefruit like it was hardly there. This is a purchase that I would recommend to anyone. Simply amazing and feels so good to hold in hand. 10/10
One fing awesome knifePosted By: Chef Zeus - verified customer
I am in agreement with many of the other comments here...for the money, this is hands down the best knife I have come across in my 30+ years of cooking! Just love the feel and fit of this blade and its sharpness and ability to hold an edge is out of this world.
I am in agreement with many of the other comments here...for the money, this is hands down the best knife I have come across in my 30+ years of cooking! Just love the feel and fit of this blade and its sharpness and ability to hold an edge is out of this world.
Excellent Job Didn't know a knife could be this good.Posted By: Lawrence Heath - verified customer
Frankly this is the best knife, chef or otherwise, Ive ever used. Now I am not a pro chef but I have worked in a restaurant kitchen or two over the years, I also know how to put a fair to Midland edge on a piece of steel, given that, I was stunned by this knife. Sharp no longer applies to any other kitchen knife Ive ever used compared to this. If others say this knife needs some touchup out of the box, well more power to them if they think that, maybe they know something I dont. I dont know about others but I surely have a new appreciation of the term scary sharp. I never knew how well a truly excellent knife could handle and with such ease, cut not bludgeon you way through things, sub millimeter thin slices of garlic, not a problem even easy. This is one fun knife to use. Ive used this knife a pretty fair bit over the last two weeks or so even for a home chef; I absolutely cannot tell any difference from the day I first used it.So for those other home chefs out there that may balk at the price, dont, this knife is worth every penny and more. I can definitively see that I have wasted a boatload of cash on so called high end consumer knives over the years, and even more in time trying to keep the damn things sharp.Finely I cant imagine why anyone would be disappointed in this knife at this price point.
Frankly this is the best knife, chef or otherwise, Ive ever used. Now I am not a pro chef but I have worked in a restaurant kitchen or two over the years, I also know how to put a fair to Midland edge on a piece of steel, given that, I was stunned by this knife. Sharp no longer applies to any other kitchen knife Ive ever used compared to this. If others say this knife needs some touchup out of the box, well more power to them if they think that, maybe they know something I dont. I dont know about others but I surely have a new appreciation of the term scary sharp. I never knew how well a truly excellent knife could handle and with such ease, cut not bludgeon you way through things, sub millimeter thin slices of garlic, not a problem even easy. This is one fun knife to use. Ive used this knife a pretty fair bit over the last two weeks or so even for a home chef; I absolutely cannot tell any difference from the day I first used it.So for those other home chefs out there that may balk at the price, dont, this knife is worth every penny and more. I can definitively see that I have wasted a boatload of cash on so called high end consumer knives over the years, and even more in time trying to keep the damn things sharp.Finely I cant imagine why anyone would be disappointed in this knife at this price point.
Mac truck and ferrari in one knifePosted By: Chef Peter - verified customer
Great knife i opted to have mark put a custom handle on it . But otherwise this knife is super sharp once you sharpen it and holds an edge for a long ( at least 4-5 day as a pro that's crazy)...and its strong enough for hard veg squash, root veg, even chocolate. would recommend this to anyone, just take care of it
Great knife i opted to have mark put a custom handle on it . But otherwise this knife is super sharp once you sharpen it and holds an edge for a long ( at least 4-5 day as a pro that's crazy)...and its strong enough for hard veg squash, root veg, even chocolate. would recommend this to anyone, just take care of it
Best of both worldsPosted By: RichardRP - verified customer
I like carbon steel blades and get that with the Super Blue core steel while still having a stainless cladding . I'll still coat the edge with Camellia Oil but the rest of the blade won't require as much maintenance . The fit and finish of this knife is excellent and it came out of the box RAZOR sharp (one of the few that have) , It's big but light and thin bladed enough with the right belly curve so you can rock chop, slice, dice, or about any job you want to do . It's blade heavy, with a handle is long and large enough to fit anyones hand too, yet it's not awkward . The blade slopes down to a thin edge for easy cutting , One thing on mine and, doubt it's going to be on all, is the right side of the blade has all the exposed core steel polished with a micro edge . But the left side has a micro edge and a light layer of cladding still over the core . I can see the core steel line under the cladding and if I wanted could polish the thin cladding off but won't . To me that might work as a plus toughening the edge slightly . It is still a thin edge and double beveled to it works well for me . The Super Blue HRc 64 is going to hold that super edge a long time too (I'm a big fan of the Japanese Blue
I like carbon steel blades and get that with the Super Blue core steel while still having a stainless cladding . I'll still coat the edge with Camellia Oil but the rest of the blade won't require as much maintenance . The fit and finish of this knife is excellent and it came out of the box RAZOR sharp (one of the few that have) , It's big but light and thin bladed enough with the right belly curve so you can rock chop, slice, dice, or about any job you want to do . It's blade heavy, with a handle is long and large enough to fit anyones hand too, yet it's not awkward . The blade slopes down to a thin edge for easy cutting , One thing on mine and, doubt it's going to be on all, is the right side of the blade has all the exposed core steel polished with a micro edge . But the left side has a micro edge and a light layer of cladding still over the core . I can see the core steel line under the cladding and if I wanted could polish the thin cladding off but won't . To me that might work as a plus toughening the edge slightly . It is still a thin edge and double beveled to it works well for me . The Super Blue HRc 64 is going to hold that super edge a long time too (I'm a big fan of the Japanese Blue
