Hatsukokoro Aokitae Aogami #2 Kurouchi 8.5" Gyuto, Olivewood

I am a knife steel nerd. I am very knowledgeable about knife steels, mostly stainless pocket and outdoor/hunting knives but I am no chef and love to cook. My main kitchen knife is a Zwillings Santoku. I knew nothing about Japanese knives but had recently purchased a 9in Chinese vegetable cleaver by Shibazi but found it awkward. It too was a clad steel. I wanted to replace my Zwillings with something superior so I decided to look and research Japanese Santoku knives. The more I read and reviewed, I decided to get a Gyuto first. I knew I wanted a carbon steel blade and was familiar with the blue and white steels (somewhat). I learned about the cladding and decided I wanted something rustic and especially a user knife. After many sites and pricing I chose the Hatsukokoro because of appearance, steel and construction and of how they acquire their blades. Price was also a selling point as it was my first Japanese knife. Excellent value and sharp as a polished razor. Overall very pleased with the purchase. 5*

This knife arrived very sharp and I feel the quality is good, especially for the price. The sale price made me jump on it, as it was one of those I would look at from time to time. The cutting feel is great and feels good in the hand (the handle is larger, but comfortable). I enjoy using this knife and recommend it.