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The Zakuri Karaku AS Gyuto 240mm knives are constructed using the highest grade of carbon steel in the industry. Aogami Super is known as the king of carbon steels and is held in high regard by most knife lovers and users. The ability to accept and hold the sharpest of edges is one of the best attributes of Aogami Super knives. They also sharpen up with relative ease.
The 240mm gyuto is the most popular-sized knife we sell and this one has a nice profile for both rocking and push cutting. The knife is adept at most cutting, slicing, or chopping tasks. It is also small and responsive enough for fine detail work on garnishes and other items.
It now comes with an upgraded rosewood oval handle.Brand: Zakuri Karaku
Blacksmith: Michikuni Tokaji
Location: Tosa Japan
Construction: San Mai, Hammer Forged
Cladding: Soft Iron
Edge Steel: Aogami Super Steel
Finish: Kurouchi
Edge Grind: Even (see choil shot)
Engraving: Stamped on both sides
Weight: 7.8 oz (222g)
Blade Length: 245mm
Overall Length: 400mm
Spine Thickness at Heel: 3.5mm
Blade Height at Heel: 53.5mm
Handle: Rosewood Oval
The 240mm gyuto is the most popular-sized knife we sell and this one has a nice profile for both rocking and push cutting. The knife is adept at most cutting, slicing, or chopping tasks. It is also small and responsive enough for fine detail work on garnishes and other items.
It now comes with an upgraded rosewood oval handle.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Great 240, February 2, 2023Posted By: Jason
I have this knife, the Gihei blue#2 240, and the Shiro Kamo white#2 240. They’re all fine knives, but this one is the best. The Gihei (mine at least) tends to wedge, and the Shiro Kamo is very thin and sharp, but I like a little more weight in my hand. I don’t get the wedging I do with the Gihei, and I find the weight and balance better than the Shiro Kamo. I’ve found the AS easy to sharpen. I don’t particularly love the kurouchi finish on knives I spend $200+ on, but the performance is excellent (and aesthetic preferences are idiosyncratic). I use this knife every day (home cook). Would recommend!
I have this knife, the Gihei blue#2 240, and the Shiro Kamo white#2 240. They’re all fine knives, but this one is the best. The Gihei (mine at least) tends to wedge, and the Shiro Kamo is very thin and sharp, but I like a little more weight in my hand. I don’t get the wedging I do with the Gihei, and I find the weight and balance better than the Shiro Kamo. I’ve found the AS easy to sharpen. I don’t particularly love the kurouchi finish on knives I spend $200+ on, but the performance is excellent (and aesthetic preferences are idiosyncratic). I use this knife every day (home cook). Would recommend!
