BURRFECTION

Yoshihiro Aogami Super Gyuto

Maker: Yamawaki Hamono

Model: Yoshihiro Aogami Super Gyuto 210mm

Summary: Yoshihiro makes one of the best Japanese kitchen knives for under $200. This aogami super or blue super is also one of the sharpest knives I have used in the kitchen.

Blade Profile: Classic Gyuto profile, though slightly less aggressive when compared to the similar designed Kaishin. 

Screen Shot 2022 03 18 at 1.46.27 PM

Blade Core Material: Aogami Super or Blue Super with stainless steel cladding.

Blade Hardness: 64 Rockwell, which is VERY impressive for a hand-made Japanese knife at this price.

Out Box Sharpness: 8 out of 10. My particular sample was quite sharp. 

Real-World Edge Retention: 9 out of 10. I tested this knife in my long-term six-month torcher test (regular home use) and the Kaishin, and by the end of the six months, it was still acceptably sharp.

Handle Material: Magnolia wood. 

Screen Shot 2022 03 18 at 1.46.47 PM

Handle Comfort: 8 out of 10. The handle on my particular sample is a true octagonal. On some octagonal handles, left and right sides may be longer, which results in a taller handle. However, that was not the case here. The corners and edges of the handle are all nicely sanded. The top of the ferrule is easy to miss, and there is where most wa handles can be uncomfortable, but not this particular sample. 

Fit & finish: 7 out of 10. The spine and choil are rounded with a slightly more ovalized shape with a matte polish. I thought this would cause a problem, but it was just as comfortable as the Kaishin. There are no sharp corners or edges (other than the cutting edge). 

Screen Shot 2022 03 18 at 1.46.40 PM

Overall: 9 out of 10. There is very little to complain about on this Yoshihiro. It checks off all of the boxes a Japanese knife purest is looking for in a relatively affordable knife. There are two slight differences for those having trouble deciding between this knife and the Kaishin. First, the Kaishin’s profile is slightly flatter, making it more aggressive cutting. The second is the handle on the Kaishin marginally taller, though it is still considered octagonal. It’s personal preference which style suits you more, but I tend to like taller octagonal handles more than equilateral handles. Of course, some knives cost less with similar steels, but when you consider the fit and finish quality of the blade and handle, the Yoshihiro ranks as a TOP PICK.

See the review video:

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