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The 210mm gyuto is the perfect blade size for most home kitchens where space is at a premium. This all purpose blade is the Japanese equivalent of the western chef knife.
This gyuto is one of the top values on the CKTG site. Aogami Super is among the best carbon steels on the market today. This interpretation comes with impeccable heat treatment for a long lasting edge that will outperform most knives in or above this price range.
These knives are made exclusively for CKTG and feature stainless steel cladding for easy care and added strength. Only the edge will oxidize over time. The grinds are very thin on this knife with good convexing for less stiction. It has a nice progressive grind which Mr. Tsukahara grinds more on the right side than the left and he feathers and thins out the tip for nice cutting performance that will work well for left and right-handed users. I shot a video of him sharpening these knives that you can view at the bottom of this page.
The handles are made of ho wood with an octagonal shape and buffalo horn ferrule. If you're looking for a great wa-handled gyuto at a very affordable price, you have found one of our favorites.
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.Brand: Kohetsu
Location: Seki, Japan
Construction: San Mai, Laser Cut
Cladding: Stainless Steel
Edge Steel: Aogami Super Steel
Edge Grind: Asymmetric 60/40 (okay for left and right users)
HRC: 63-64
Handle: Ho Wood Octagonal
Ferrule: Buffalo Horn
Weight: 4.2 oz (118 g)
Blade Length: 214 mm
Total Length: 350 mm
Spine Thickness at Base: 2.2 mm
Blade Height: 45.7 mm
This gyuto is one of the top values on the CKTG site. Aogami Super is among the best carbon steels on the market today. This interpretation comes with impeccable heat treatment for a long lasting edge that will outperform most knives in or above this price range.
These knives are made exclusively for CKTG and feature stainless steel cladding for easy care and added strength. Only the edge will oxidize over time. The grinds are very thin on this knife with good convexing for less stiction. It has a nice progressive grind which Mr. Tsukahara grinds more on the right side than the left and he feathers and thins out the tip for nice cutting performance that will work well for left and right-handed users. I shot a video of him sharpening these knives that you can view at the bottom of this page.
The handles are made of ho wood with an octagonal shape and buffalo horn ferrule. If you're looking for a great wa-handled gyuto at a very affordable price, you have found one of our favorites.
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
29 review(s) WRITE A REVIEW (Reviews are subject to approval) Awesome , March 17, 2023Posted By: Randy
I bought this 🔪 from CKTG about 12 years ago. I believe you may have just launched it. I've got my knife stolen recently and have a higher budget to buy a new one. I've studied Japanese knives and with the knowledge and money I'm still f'n buying this knife again. Best feel ever, and bang for your buck.
THANK YOU CKTG FOR BEING THE BEST AT WHAT YOU DO. MUCH LOVE.
I bought this 🔪 from CKTG about 12 years ago. I believe you may have just launched it. I've got my knife stolen recently and have a higher budget to buy a new one. I've studied Japanese knives and with the knowledge and money I'm still f'n buying this knife again. Best feel ever, and bang for your buck.
THANK YOU CKTG FOR BEING THE BEST AT WHAT YOU DO. MUCH LOVE.
Recent Purchase, January 8, 2023Posted By: Rane Robinson
2 people found this review helpful
I will let you know straight away the blade is amazing. Fit and finish kinda make me regret paying $200. The glue that holds the tang to the blade was heavy handed. The wood is naked, so make sure you wax or plan to finish it, I am actually going to seal it today. You wax all you want, but naked wood under heavy use is going to be a problem. Also, I used it for veggies a few times and the blade is really stained?! I know some level of blade stain is expected, but it seems excessive. I take great care of my knives, so please don’t think that you can write me off, just trying to save you money and be honest. Good luck.
2 people found this review helpful
I will let you know straight away the blade is amazing. Fit and finish kinda make me regret paying $200. The glue that holds the tang to the blade was heavy handed. The wood is naked, so make sure you wax or plan to finish it, I am actually going to seal it today. You wax all you want, but naked wood under heavy use is going to be a problem. Also, I used it for veggies a few times and the blade is really stained?! I know some level of blade stain is expected, but it seems excessive. I take great care of my knives, so please don’t think that you can write me off, just trying to save you money and be honest. Good luck.
Amazing Chef Knife Great knife Performance + Beauty!;Posted By: Wim - verified customer
No need to repeat others' positive comments- I second them all. Mine weighs in at 4.3oz...same as my little 170mm Daovua leaf spring Bunka (also a joy to use.) And, mine came sharpened at least 70/30 which I will maintain. What I haven't seen mentioned is the contrast between the stainless cladding and the aogami steel edge patina. Really gorgeous.
Thanks as always for great products and outstanding service.
No need to repeat others' positive comments- I second them all. Mine weighs in at 4.3oz...same as my little 170mm Daovua leaf spring Bunka (also a joy to use.) And, mine came sharpened at least 70/30 which I will maintain. What I haven't seen mentioned is the contrast between the stainless cladding and the aogami steel edge patina. Really gorgeous.
Thanks as always for great products and outstanding service.
Knife Kohetsu Aogami SuperPosted By: Joseph Lee
1 people found this review helpful
This is my 2nd Kohetsu AS. I retired my first after 2 years of professional use.
Super lightweight, sharpens easy, retains its edge for a long time and is a real workhorse.
This is a very hard knife to beat at any price. Contemplating buying a 3rd as a back up. Absolutely love this knife!
1 people found this review helpful
This is my 2nd Kohetsu AS. I retired my first after 2 years of professional use.
Super lightweight, sharpens easy, retains its edge for a long time and is a real workhorse.
This is a very hard knife to beat at any price. Contemplating buying a 3rd as a back up. Absolutely love this knife!
Magic WandPosted By: Zach
I bought this knife from CKTG a little over a year ago and it has been my go-to ever since. Only had to sharpen on stones after I accidentally chipped the belly of the blade on the edge of the sink. AS seems to love stropping so I do that with all of my AS knives. The octagonal handle is perfection in the hand and it does not make me cramp up after 2 hours of prep. Don't think twice on this knife, it will not disappoint.
I bought this knife from CKTG a little over a year ago and it has been my go-to ever since. Only had to sharpen on stones after I accidentally chipped the belly of the blade on the edge of the sink. AS seems to love stropping so I do that with all of my AS knives. The octagonal handle is perfection in the hand and it does not make me cramp up after 2 hours of prep. Don't think twice on this knife, it will not disappoint.
Kohetsu Super SharpPosted By: S Clark
Of the several Japanese knives I have, the Kohetsu AS 210 is, by far, the sharpest OOTB knife I've ever received. The asymmetric edge on my knife is probably close to 80/20 compared to the listed 60/40, but that isn't a negative, just the grind of this knife. The grind is very even, varying just a bit on the narrow grind side. Thanks to Mark for quickly responding with a 10* 13* sharpening recommendation for those that wish to keep the original angles..
Of the several Japanese knives I have, the Kohetsu AS 210 is, by far, the sharpest OOTB knife I've ever received. The asymmetric edge on my knife is probably close to 80/20 compared to the listed 60/40, but that isn't a negative, just the grind of this knife. The grind is very even, varying just a bit on the narrow grind side. Thanks to Mark for quickly responding with a 10* 13* sharpening recommendation for those that wish to keep the original angles..
Great knife. Thanks kohetsu Excellent knife The One Knife!!!!Posted By: Patrick Balcom - verified customer
I have had this knife for 2 months and have not had to take it to the stones yet!!! I am a sous chef in a fine dining restaurant and I do knife work all day on poly boards. This knife is by far the best I've used. Also the lightest knife I've ever held. My only gripe is the steel that wraps the core gets caught up on vegetables when slicing. I think the finish of the exterior steel increases resistance and can sometimes make the knife seem dull because you have to push alittle extra. It is very strange, and difficult to explain. If you were able to take it to a micro fiber polishing wheel and buff the outter steel this knife would be the best chefs knife in production for professional use.
I have had this knife for 2 months and have not had to take it to the stones yet!!! I am a sous chef in a fine dining restaurant and I do knife work all day on poly boards. This knife is by far the best I've used. Also the lightest knife I've ever held. My only gripe is the steel that wraps the core gets caught up on vegetables when slicing. I think the finish of the exterior steel increases resistance and can sometimes make the knife seem dull because you have to push alittle extra. It is very strange, and difficult to explain. If you were able to take it to a micro fiber polishing wheel and buff the outter steel this knife would be the best chefs knife in production for professional use.
Good knifePosted By: Chip - verified customer
Got this knife after buying a few other AS knives and because i didn't have a 70/30 bevel. I have to say im a little bummed about this knife. it gets dull faster than my other AS knives. BUT when it is freshly sharpened it is ridiculous.
Got this knife after buying a few other AS knives and because i didn't have a 70/30 bevel. I have to say im a little bummed about this knife. it gets dull faster than my other AS knives. BUT when it is freshly sharpened it is ridiculous.
Wow! This is now my favorite kitchen knife.Posted By: David - verified customer
Like most people who cook every day, I have an impressive collection of kitchen knives, including Akifusa, Miyabi, Shun, Takeda, and Tojiro. These are all very fine knives and have given me many years of service. What is it about the Kohetsu that I love? The size, weight, balance and geometry are perfect for prepping veggies. It's nimble, razor sharp and a pleasure to work with. Whoever designed this knife knew what they were doing. And the quality of construction is superb. No frills. This isn't a trophy knife. It's a professional tool that's meant to be used every day.
Like most people who cook every day, I have an impressive collection of kitchen knives, including Akifusa, Miyabi, Shun, Takeda, and Tojiro. These are all very fine knives and have given me many years of service. What is it about the Kohetsu that I love? The size, weight, balance and geometry are perfect for prepping veggies. It's nimble, razor sharp and a pleasure to work with. Whoever designed this knife knew what they were doing. And the quality of construction is superb. No frills. This isn't a trophy knife. It's a professional tool that's meant to be used every day.
kevin solsten cabinetsPosted By: Kevin Solsten - verified customer
I have been sharpening plane blades and chisels for many years, but also sharpen my own kitchen knives at my cabinet shop, located 20 ft from my house. I have offered to sharpen kitchen knives for my customers for about two years. There knives are usually of German make and very dull. Some are worse than dull....almost wrecked, possibly from gardening tasks, but I don't ask, or comment. I havelearned a lot about repairing and straightening these knives. Of course this seemed to kindle a desire to find out about Japanese blades and learn about the various steels and Rockwell Hardness used by these exceptional blade makers. I have used a couple of Japanese chisels in my shop, and love them, but I live so close to Lie-Neilsen Toolworks (on the Maine coast) that I feel obligated to buy my tools from this great local maker. Much of the woodworking world, and I mean World) feels the same way. At any rate, I really fell for the white steels, 1 and 2 and can't believe how quickly my kitchen knives sharpen and the degree of sharpness. This led me to wondering about the blue steels and when I could afford another knife from CKTG. When I could afford it I did my research and picked the KohetsuAugami Super. This knife is beautiful, light, thin and sharp. I tested the sharpness by trying a push cut on glossy, thin paper from one of my woodworking catalogs...good slice cut, but not push cut. I stropped it lightly and returned to the paper......excellent push cut. I used it for a week, then sharpened on 500 gritShapton, 2000 grit Green Brick of Joy, and 6000 grit Shapton Glass. It sharpened to a push cut veryquickly. It is a joy to use for vegetable prep. I love this steel, this nice light, thin knife and the service from CKTG is superb. Thank You
I have been sharpening plane blades and chisels for many years, but also sharpen my own kitchen knives at my cabinet shop, located 20 ft from my house. I have offered to sharpen kitchen knives for my customers for about two years. There knives are usually of German make and very dull. Some are worse than dull....almost wrecked, possibly from gardening tasks, but I don't ask, or comment. I havelearned a lot about repairing and straightening these knives. Of course this seemed to kindle a desire to find out about Japanese blades and learn about the various steels and Rockwell Hardness used by these exceptional blade makers. I have used a couple of Japanese chisels in my shop, and love them, but I live so close to Lie-Neilsen Toolworks (on the Maine coast) that I feel obligated to buy my tools from this great local maker. Much of the woodworking world, and I mean World) feels the same way. At any rate, I really fell for the white steels, 1 and 2 and can't believe how quickly my kitchen knives sharpen and the degree of sharpness. This led me to wondering about the blue steels and when I could afford another knife from CKTG. When I could afford it I did my research and picked the KohetsuAugami Super. This knife is beautiful, light, thin and sharp. I tested the sharpness by trying a push cut on glossy, thin paper from one of my woodworking catalogs...good slice cut, but not push cut. I stropped it lightly and returned to the paper......excellent push cut. I used it for a week, then sharpened on 500 gritShapton, 2000 grit Green Brick of Joy, and 6000 grit Shapton Glass. It sharpened to a push cut veryquickly. It is a joy to use for vegetable prep. I love this steel, this nice light, thin knife and the service from CKTG is superb. Thank You
Wonderful KnifePosted By: Dylan Montanio - verified customer
1 people found this review helpful
Used this knife for four years of heavy heavy service. Cant speak highly enough of the knife or the quality for the price point. The edge wound up wearing down into the stainless cladding a lot quicker than i would have expected given the RC hardness. However- I think that is more due to my being more familiar with powdered steels in terms of actual use on the line or for banquets. All in all its a total no bullshit workhorse knife.
1 people found this review helpful
Used this knife for four years of heavy heavy service. Cant speak highly enough of the knife or the quality for the price point. The edge wound up wearing down into the stainless cladding a lot quicker than i would have expected given the RC hardness. However- I think that is more due to my being more familiar with powdered steels in terms of actual use on the line or for banquets. All in all its a total no bullshit workhorse knife.
very solid knifePosted By: Carol T. - verified customer
This is a very solidly built knife, with excellent fit and finish. I find the AS a bit challenging to sharpen, which is not surprising given the wear resistance and hardness, but it gets extremely sharp. The feel and balance is very good, though the up-curve in the blade make the handle angle high for me, especially when making vertical cuts in dices. However, it cuts very well, and is a joy to use in general.Also, the buying experience from CKtG is always smooth and competent. Great website, great service, and fast shipping! :)
This is a very solidly built knife, with excellent fit and finish. I find the AS a bit challenging to sharpen, which is not surprising given the wear resistance and hardness, but it gets extremely sharp. The feel and balance is very good, though the up-curve in the blade make the handle angle high for me, especially when making vertical cuts in dices. However, it cuts very well, and is a joy to use in general.Also, the buying experience from CKtG is always smooth and competent. Great website, great service, and fast shipping! :)
Product ReviewPosted By: Matt - verified customer
I own a set of Wusthof knives & This is my 1st Japanase knife. This is the sharpest knife ootb I've ever touched. It's very light & great for long prep hours. I don't think I'm going to take it up on the line yet but it's feather light and very comfortable in your hand.
I own a set of Wusthof knives & This is my 1st Japanase knife. This is the sharpest knife ootb I've ever touched. It's very light & great for long prep hours. I don't think I'm going to take it up on the line yet but it's feather light and very comfortable in your hand.
Product ReviewPosted By: Niko K - verified customer
Basic look, but the edge gets crazy sharp, good overall feeling working with it. Very good edge retention too, in fact the best I own. But what makes me really love this knife, is the thin profile. Wow, what cutting performance!
Basic look, but the edge gets crazy sharp, good overall feeling working with it. Very good edge retention too, in fact the best I own. But what makes me really love this knife, is the thin profile. Wow, what cutting performance!
Product Review Product ReviewPosted By: Alex - verified customer
OOB edge was really neat, i thought i would be able to keep it out of the reach of the stones for a bit; though same night i got it after dinner service i was already sharpening it, couldn't believe how fast and nice it got a screaming sharp edge, went from Shapton 500, all the way to shapton 15,000 with my 10? angle, then stropping it through horse butt and kangaroo... It got one of the finest edges i've ever seen, the stainless clad makes such an awesome change coming from a moritaka KS, im not that tall so the handle and the height of this knife are perfect for me. I was looking for something to send my moritaka to retirement, didn't wanted to pull out my old Shun Premiere, this knife is so awesome i think i will order a backup, just in case it goes out of production. Awesome service from Mark as always, took care of all my inquiries.
OOB edge was really neat, i thought i would be able to keep it out of the reach of the stones for a bit; though same night i got it after dinner service i was already sharpening it, couldn't believe how fast and nice it got a screaming sharp edge, went from Shapton 500, all the way to shapton 15,000 with my 10? angle, then stropping it through horse butt and kangaroo... It got one of the finest edges i've ever seen, the stainless clad makes such an awesome change coming from a moritaka KS, im not that tall so the handle and the height of this knife are perfect for me. I was looking for something to send my moritaka to retirement, didn't wanted to pull out my old Shun Premiere, this knife is so awesome i think i will order a backup, just in case it goes out of production. Awesome service from Mark as always, took care of all my inquiries.
Product Review Product ReviewPosted By: Joseph - verified customer
Great profile, great steel. It's definately the best performing knife that I own. Puts a smile on my face every time I use it. You have a winner here Mark! Thanks for the great products and service. You have customer for life.
Great profile, great steel. It's definately the best performing knife that I own. Puts a smile on my face every time I use it. You have a winner here Mark! Thanks for the great products and service. You have customer for life.
Product ReviewPosted By: Andrew M - verified customer
i bought the kohetsu aogami super stainless clad 210mm gyuto after alot of researching. I work at a local restaraunt and i do TONS of vegetable prep. I was looking for a nice light knife that was easy on the hands and held its edge better than anything ive touched(longest through hard use was 3 days tops). When I use this knife I always run it over a couple higher grit(2000 up) hones(steels whatever) after everytime I use it. I have had this knife for aboit 2 months and I am STILL SHAVING MY ARMHAIR WITH IT. I have to say I am more than impressed with this steel and the patina conrrasting with the stainless is a great look. Everyone says this knife is absolutely the sharpest in the kitchen. Easy to sharpen, holds its edge great, the magnolia handle is alot more stain/wear resistant than I had guessed which is a plus. Doesnt do amazingly well with heavy meats like prosciutto or slab cured bacon. Stay away from frozen items and hard vwgetables using a chopping motion. Get this Knife if your budgets around 160.
i bought the kohetsu aogami super stainless clad 210mm gyuto after alot of researching. I work at a local restaraunt and i do TONS of vegetable prep. I was looking for a nice light knife that was easy on the hands and held its edge better than anything ive touched(longest through hard use was 3 days tops). When I use this knife I always run it over a couple higher grit(2000 up) hones(steels whatever) after everytime I use it. I have had this knife for aboit 2 months and I am STILL SHAVING MY ARMHAIR WITH IT. I have to say I am more than impressed with this steel and the patina conrrasting with the stainless is a great look. Everyone says this knife is absolutely the sharpest in the kitchen. Easy to sharpen, holds its edge great, the magnolia handle is alot more stain/wear resistant than I had guessed which is a plus. Doesnt do amazingly well with heavy meats like prosciutto or slab cured bacon. Stay away from frozen items and hard vwgetables using a chopping motion. Get this Knife if your budgets around 160.
Product ReviewPosted By: Nav - verified customer
Amazing F&F very thin behind the edge, For the price there is nothing else in its league. It will not disappoint, every time i pick it up for prep I'am truly impressed with the quality and grind. For less than $200 i have absolutely no complaints. Very professional service from the wonderfully kind team at CKTG, and fast international shipping. Mark made a winner here. If your on the line about this knife, pull the trigger and don't regret anything. The profile alone is worth it...
Amazing F&F very thin behind the edge, For the price there is nothing else in its league. It will not disappoint, every time i pick it up for prep I'am truly impressed with the quality and grind. For less than $200 i have absolutely no complaints. Very professional service from the wonderfully kind team at CKTG, and fast international shipping. Mark made a winner here. If your on the line about this knife, pull the trigger and don't regret anything. The profile alone is worth it...
Product ReviewPosted By: Tim - verified customer
I got one of these recently, too. Awesome performance!! Took it up on the J Nats to the Yaginoshima Asagi and stropped it in bare leather. It is still cleanly slicing hanging paper towels after a little over a week of use at home. Grinds are fantastic; sweet potatoes are no problem for this knife! Incredibly light weight and nimble and cuts very very well, like a laser should. Rare to see a clad Laser type knife, but this is one of them! Handle width/height are great for me, but I would like to see the handle a touch longer, felt/looks a bit short to me, but I prefer longer handles in general.Great grinds, awesome HT, great cutting performance and great price. What more do people need??
I got one of these recently, too. Awesome performance!! Took it up on the J Nats to the Yaginoshima Asagi and stropped it in bare leather. It is still cleanly slicing hanging paper towels after a little over a week of use at home. Grinds are fantastic; sweet potatoes are no problem for this knife! Incredibly light weight and nimble and cuts very very well, like a laser should. Rare to see a clad Laser type knife, but this is one of them! Handle width/height are great for me, but I would like to see the handle a touch longer, felt/looks a bit short to me, but I prefer longer handles in general.Great grinds, awesome HT, great cutting performance and great price. What more do people need??
Product ReviewPosted By: Aaron Gibson - verified customer
Damn impressive. Decent box edge and I'm calling this thing a laser period. Like I said if I had my way I'd go thinner and longer on the handle but I don't have bear paws lol. Edge retention is good as usual. All and all one hell of a knife. I took the edge down to my normal 10 degrees and finished up from 220 pro, 1k natural and the yaganoshima. BITCHING. Still push cutting paper after all day beating on poly. You knocked this one out of the ball park Mark.
Damn impressive. Decent box edge and I'm calling this thing a laser period. Like I said if I had my way I'd go thinner and longer on the handle but I don't have bear paws lol. Edge retention is good as usual. All and all one hell of a knife. I took the edge down to my normal 10 degrees and finished up from 220 pro, 1k natural and the yaganoshima. BITCHING. Still push cutting paper after all day beating on poly. You knocked this one out of the ball park Mark.
