Kaishin Aogami Super Thin Chef knife Series Gyuto with Octagonal Magnolia Wood Handle

(1 customer review)

$175.00$240.00

Style: Gyuto
Bevel: Double-edged
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

Dimensions
210mm
Total length: 365mm
Blade length: 210mm
Blade height: 46mm
Spine thickness: 2mm
Weight: 133g

240mm
Total length: 394mm
Blade length: 240mm
Blade height: 48mm
Spine thickness: 2mm
Weight: 163g

Production date: 180mm and 210mm are around 2 weeks/ 240mm is around 4-6 weeks

Description

Specifications
Style: Gyuto
Bevel: Double-edged
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.

Gyuto
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.

Additional information

Saya Cover

Need (Add 30USD), No Need

Size

180mm, 210mm, 240mm

Handle

Regular handle (single horn)

1 review for Kaishin Aogami Super Thin Chef knife Series Gyuto with Octagonal Magnolia Wood Handle

  1. 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!

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