Steel Type: Aogami super clad stainless steel
Handle: Octagonal magnolia wood and buffalo horn (white)
(Actual horn and wood colors may be different from ones in the picture.)
Saya cover: Magnolia Wood
The blade is thin and sharpness. We recommend it to all chefs, because Kaishin Aogami Super Thin Chef knife is easy to maintain and keep a sharpness.
The Gyuto is the Japanese equivalent of the Western chef knife. It is an all-purpose knife and can be used for cutting fish, meat and chopping vegetables.
Eric Butz (verified owner) –
I just received my 210mm AS Gyuto and all I can say is wow, wow, wow! For the past hour, I’ve sliced, diced and chopped everything I had in the refrigerator and I couldn’t be more impressed. This is the best $185 I have ever spent for ANYTHING in my kitchen.
My knife of choice for the past decade has been a Zwilling Henckels 8″ Pro Chef knife and while I love and have grown accustomed to using it, I don’t know how much I’ll be using it going forward. The Kaishin’s weight and balance are so incredibly comfortable and after an hour of straight use, my hand and wrist are far less fatigued than had I been cutting with the heavier Zwilling. Did I mention how sharp the edge on this knife is? I’ve been sharpening my Zwilling on Chosera whetstones for a long, long time and I have NEVER been able to get the edge as laser sharp as the AS steel on this Gyuto. It’s that sharp.
I know it’s only been a few hours but I’m already obsessed with this knife.
On top of all that, Nakamura’s communication from the time my order was placed, to the actual making of my knife, to their confirming my shipping info and finally to when the knife was shipped and subsequently delivered was excellent. Very professional. Thank you!