Hatsukokoro Aokitae Aogami #2 Kurouchi 8.5" Gyuto, Olivewood

I’ve used quite a few Japanese knives, and this Hatsukokoro is an impressive gyuto\. The Aogami \#2 takes an exceptionally keen edge, has great feedback on the board, and the 8\.5” size is ideal for everyday prep\. The blade feels nimble and precise without being overly delicate\.

The kurouchi finish has great character, and the olivewood handle is comfortable and beautifully matched to the blade\. Like any good carbon steel, it requires a little care and will develop a patina, but that’s part of the appeal\. A very well\-made knife and an excellent choice for anyone who appreciates traditional Japanese cutlery\.

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.