Not a lot of information about the Kanetsune Aogami series 210mm gyuto (KC-122) on KKF or the Internet, but it's aogami/blue steel with a stainless steel cladding for < $100. As such, it proved too interesting for me not to try.
First impression of the knife was interesting. The box is 80s style and there was a lack of packaging. However, the actual knife looks decent. The fit and finish is fine (nothing sharp or funky). If I paid $200 for the knife, I would have been disappointed, but at the current price point, it's good. The knife is thin, which I appreciate. However, with the thin blade, medium height and the western handle, this knife feels small in hand. Don't have too many western handled knife, but I do have a Wusthof 8" grand prix. The Wusthof, as you guys can imagine, is a much beefier knife.
OOTB sharpness was none, but it only took a few minutes on the 1200 and then 6000 stones to put on a decent edge. Compared to some other blue steel and white steel knives (higher price points), the Kanetsune took a little more effort to raise a burr and the knife left a little more slick on the 1200 bester. Once sharpened, it displayed toothiness and sliced newsprint readily.
I had pretty high hopes for the Kanestune Aogami gyuto, but actual food prep was okay at best. The edge felt like a Japanese knife, but then the knife would wedge. Taking a look at the coil shot, you can see that a thinning behind the edge would greatly benefit the knife. The issue was that I was comparing the Kanetsune gyuto with a Zakuri tasagato bocho, and the Zakuri was simply a better cutter. It was sharp and fast, and the D-handle felt great in hand. The Kanetsune has potential, but it will require some time on the stones.
Handle Length - 115mm
Handle Width - 17.24mm
Handle to Tip Length - 330mm
Heel to Tip Length - 210mm
Blade Height at Heel - 46.26mm
Width of Spine above heel - 1.90mm
Width of Spine at Middle - 1.76mm
Width of Spine about 1cm from the tip - 0.99mm
Blade Thickness at 1/2 way between the Spine and Edge - 1.50mm
Okay all this writing and pictures was really to start a passaround for the Kanetsune gyuto and get more reviews for KKF.
Requirements: Minimum of 10 post, in good standing, able to pass the knife without reminders, a review posted back to this thread or the KKF forum so that there is more information about this knife for others, sharpen as necessary and if you're comfortable sharpening your own knives.
Please reply to the thread if you're interesting. The passaround will start on Monday (or Tuesday).