We're moving and the kitchen knife clearance continues!
I purchased this knife when I was trying to figure out what it was I wanted in a Chef's knife. Most of the Kohetsu blue steel knives are thick boys. This one is more of a laser/slicer than the others and has served me well. The only reason I'm moving it is I prefer a Wa handle these days and this has the typical western style handle. The knife has had use and shows some wear but it's never been sharpened on a stone only honed so it has a ton of life left. The knife is still sharp and does prep work with ease!
Aogami #2 is my second favorite Japanese steel behind Aogami Super. These western handled versions were known to be the thinnest of the Kohetsu line and really should be brought back!
This series of knives are no longer made.
I purchased this knife when I was trying to figure out what it was I wanted in a Chef's knife. Most of the Kohetsu blue steel knives are thick boys. This one is more of a laser/slicer than the others and has served me well. The only reason I'm moving it is I prefer a Wa handle these days and this has the typical western style handle. The knife has had use and shows some wear but it's never been sharpened on a stone only honed so it has a ton of life left. The knife is still sharp and does prep work with ease!
Aogami #2 is my second favorite Japanese steel behind Aogami Super. These western handled versions were known to be the thinnest of the Kohetsu line and really should be brought back!
This series of knives are no longer made.
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