These knives have a factory defect: there is a small dent below the kanji that does not affect use or performance. The reason it's there is during the process of making bolster, the factory cuts the end, where contacts the mahogany scale, straight. While doing this, the blade itself has to be set not to move and the jig has a small projection or a dot to hold it firm & tight. Usually, they get polished out.
The Kohetsu Aogami Super Gyuto
270mm is the longest knife in this exclusive line of CKTG kitchen knives. It is a knife fit for tackling big cuts of protein and working through the sacks of vegetables that pro chefs are faced with on a daily basis. Of course a knife of this size requires a big cutting board and lots of counter space. But given those criteria, this blade will outperform any smaller chef style knives with ease and efficiency.
While it boasts a long cutting edge, the knife is not super tall at just 52.4mm. Because of this, the profile is fairly flat all the way to the slim tip. It is also quite thin but no laser for sure. Its lower height relative to other 270mm gyutos make it a nimble and easy to handle knife. It is also easy to keep sharp and maintain given its fully stainless steel cladding over the core of Aogami Super steel.
The blade is coupled to a really comfortable Western style mahogany handle with stainless bolster and rivets. Fit and finish are of an extremely high standard and the package looks and feels like the fine implement that it is.
We thoroughly recommend you take a good look at this great line of kitchen knives, which combines great materials, good fit and finish, and a truly professional feel. The Kohetsu AS Western gyuto
is an easy choice for chefs looking for a big knife at a less than big price.
Weight: 9.7 oz (276 g)
Blade Length: 263 mm
Total Length: 399 mm
Spine Thickness at Base: 2.5 mm
Blade Height: 52.9 mm
Steel: Aogami Super clad with stainless steel
Handle: Mahogany Western