Chef Knives To Go is the first company in the USA to offer these fine kitchen knives made by Yoshimitsu. They feature an Aogami Super
steel central core (or “hagane”).
Aogami Super (AS) steel is composed of a high percentage of carbon and chrome. This increases the hardness of the blade along with overall toughness and corrosion resistance. The manganese content adds to the wear resistance while molybdenum helps in maintaining the steel’s strength during heating. Phosphorus, sulfur, silicon, tungsten, and vanadium are also present. Heat treat is done by eye and experience and they usually hit the 62-63 range, which is the sweet spot for this steel. The inner core steel is covered with a softer iron (or “jigane”) in a san-mai construction.
are the chef knives of Japan and this particular blade length lends itself to use in smaller kitchens and on countertops with restricted space. It is about average in weight but does have a spine thicker than some others in this size range. That spine does taper to a lovely thin tip. It is slightly on the tall side for those of you looking for some extra finger clearance.
Weight: 5.2 ounces
Blade Length: 218 mm
Overall Length: 360 mm
Edge Grind: Even
Thickness at Heel: 3.7 mm
Blade Height: 48.9 mm
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood