Aogami Super is the finest alloy in the Hitachi blue paper steel family - enriched with tungsten, chromium, and vanadium beyond standard Aogami, it achieves a level of edge retention and sharpness that sits at the top of the carbon steel hierarchy. In the Kohetsu AS Western line we specify it hardened to HRC 64 and tested for consistency, clad in stainless steel to protect the flanks and simplify daily maintenance. Kohetsu is a CKTG exclusive brand made in Seki City, Japan - the only place you can purchase this line.
At 240mm this gyuto chef knife features a thinner than average grind that lets the blade pass through food with minimal resistance - a quality that becomes immediately apparent on the first use. The 60/40 asymmetric grind works well for both right- and left-handed cooks. Stainless cladding over the Aogami Super core keeps the flanks protected and simplifies daily care while the carbon edge does the cutting work. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a standard that punches above the price point. Fit and finish are of a high standard throughout.
What Customers Are Saying: Reviewers describe AS steel that sings on the stones and note performance that competes with knives at twice the price. The factory micro-bevel benefits from a quick touchup on quality stones.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping.
At 240mm this gyuto chef knife features a thinner than average grind that lets the blade pass through food with minimal resistance - a quality that becomes immediately apparent on the first use. The 60/40 asymmetric grind works well for both right- and left-handed cooks. Stainless cladding over the Aogami Super core keeps the flanks protected and simplifies daily care while the carbon edge does the cutting work. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a standard that punches above the price point. Fit and finish are of a high standard throughout.
What Customers Are Saying: Reviewers describe AS steel that sings on the stones and note performance that competes with knives at twice the price. The factory micro-bevel benefits from a quick touchup on quality stones.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping.
- Brand: Kohetsu
- Exclusive: CKTG Exclusive - Available Only at CKTG
- Location: Seki City, Japan
- Construction: San Mai
- Edge Steel: Aogami Super (Super Blue) Carbon Steel
- Cladding: Stainless Steel
- HRC: 64
- Edge Grind: 60/40 Asymmetric Double Bevel
- Handle: Mahogany Western - Full Tang
- Bolster: Stainless Steel
- Rivets: 3 Stainless
- Blade Length: 240mm
6 people found this review helpful
I bought this knife almost a year ago and I still love it. It's held it's edge fairly well, though I am now getting to a point where I will need to do a sharpening on it (this is with use 4-5 days a week). I absolutely recommend this knife, and for the price you will not be disappointed.
Was this iews/ssl/images/5-stars.png> very nice
ExcellentPosted By: Sean - verified customer
4 people found this review helpful
Perfect knife! Out of the box sharpness would rate a 8/10. Touched it up a tiny bit on a steel. Cuts through sweet potatos like tofu. A little on the heavy side and handle is a bit short but I have big hands and use a pinch grip so it evens out.
4 people found this review helpful
Perfect knife! Out of the box sharpness would rate a 8/10. Touched it up a tiny bit on a steel. Cuts through sweet potatos like tofu. A little on the heavy side and handle is a bit short but I have big hands and use a pinch grip so it evens out.
Product reviewPosted By: Howard C - verified customer
7 people found this review helpful
I 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.
7 people found this review helpful
I 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.
Excellent KnifePosted By: Chris - verified customer
6 people found this review helpful
I bought this knife almost a year ago and I still love it. It's held it's edge fairly well, though I am now getting to a point where I will need to do a sharpening on it (this is with use 4-5 days a week). I absolutely recommend this knife, and for the price you will not be disappointed.
6 people found this review helpful
I bought this knife almost a year ago and I still love it. It's held it's edge fairly well, though I am now getting to a point where I will need to do a sharpening on it (this is with use 4-5 days a week). I absolutely recommend this knife, and for the price you will not be disappointed.
Outstanding professional knifePosted By: Jsgillis86 - verified customer
4 people found this review helpful
This is one of those knives that begs to be worked and worked hard. Stiff and confident, holds an edge extremely well and muscles her way around a pro setting like she owns the joint. She's thin enough to perform well, has some nice heft backing her to help you power through the tough stuff and absolutely shines on the line. Gorgeous handle too. The tip isn't the most fluid through product, but the up to that down is that it, like the rest of the blade, can take a beating and not blink. All in all, a killer work knife. The steel alone is worth the tag.
4 people found this review helpful
This is one of those knives that begs to be worked and worked hard. Stiff and confident, holds an edge extremely well and muscles her way around a pro setting like she owns the joint. She's thin enough to perform well, has some nice heft backing her to help you power through the tough stuff and absolutely shines on the line. Gorgeous handle too. The tip isn't the most fluid through product, but the up to that down is that it, like the rest of the blade, can take a beating and not blink. All in all, a killer work knife. The steel alone is worth the tag.
