Kagayaki Aogami Super 24cm Wa-gyuto
This knife was graciously lent me by another forum member with the understanding that I would share my opinions and findings.
When the knife arrived, it had what I estimated to be a ten degree bevel. I stropped the edge and cut a few vegetables to get a feel for the knife. I had just been using an OOTB Richmond Addict, and the difference between the two knives was night and day. The Kagayaki just seemed to glide through the food, in sharp contrast to the Richmond.
My next step was to sharpen it. I put a slightly less acute bevel on it, approximately fifteen degrees. Sharpening was very easy, the AS core takes an edge quickly, as has been noted by other owners of aogami super knives like the Hiromoto. I used a 1k and 5k Gesshin (from Jon of JKI), then stropped on a leather strop loaded with diamond spray (from Dave pf JKS).
I used it a my primary knife for general preparation for the next two weeks. Mostly vegetables, although I did slice some salami and cheese with it. It cut softer foods like tomatoes, cucumbers and summer squash very well, but wasn't as smooth and effortless when cutting harder foods like carrots. I did cut a spaghetti squash in half with it, and had just a minor issue with the thickness of the spine causing it to wedge in the squash. The edge held up well with no signs of chipping. I found it to be an enjoyable knife to use, except for one thing.
That one thing, that really stood out about the knife, was the reactivity of the damascus cladding. Even after almost two weeks of use, and scrubbing it with baking soda, it still reacted strongly when cutting an onion. It's like the Fujiwara FKH series as far as that's concerned. If it was my knife, I might try Harold's recipe for forcing a patina (http://***********************/2011/01...40-kasumi.html).
Length of edge: 244.5mm
Height of blade at heel: 50.4mm
Spine at handle: 5.10mm
Spine at heel: 4.00mm
Midpoint at heel: 1.90mm
Edge at heel (right above bevel): 0.40mm
Spine at midblade: 1.95mm
Midpoint at midblade: 1.70mm
Edge at midblade (right above bevel): 0.35
Spine at 1cm from tip: 0.95mm
Edge at 1cm from tip (right above bevel): 0.35