Posted By: Howard C
- verified customerI bought this knife to augment my Masahiro 210 carbon steel gyuto, which is smallish and too delicate for some tasks. This knife needed to be longer and more robust than the 210, and the Kohetsu 240 Aogomi Super Steel checks all the boxes. The factory edge (micro-bevel) was not the best, but after a few minutes on the stones that AS really sings. Note that the high HRC core has entirely different feedback on the stones than softer steels. I initially took it to a 6000 grit polish, but found it needed more bite so I went back down to 1000 grit and that works great. I could not be more pleased with the performance. It can do a chiffonade on fresh basil one minute, and the next minute split a butternut squash like a champ. Food release is pretty good, not the greatest, but totally acceptable to me. Even though its a 240 mm knife it doesnt feel any less nimble than the 210. Overall, its a great knife, and I would certainly buy it again.
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