Gyuto - Aogami Super - HGN.2026.001

Made in Hakata, Japan, this 240mm Gyuto is a knife built around a particularly appealing idea: the cutting character of Super Blue carbon steel, combined with the practicality of a stainless-clad blade.

At its core is Super Blue (Aogami Super) carbon steel, one of the most respected traditional Japanese carbon steels. It takes an exceptionally refined edge, holds that edge beautifully through extended preparation and provides the sharpness, feedback and responsiveness that make premium carbon steel so rewarding to work with.

What makes this Gyuto particularly interesting, however, is the way that carbon core is paired with stainless steel cladding. A large carbon-steel Gyuto can demand a certain level of attention in a busy kitchen, but the stainless cladding protects the majority of the blade from the elements while leaving the Aogami Super edge exposed where its performance matters.

The result is something of a best-of-both-worlds knife: a professional-sized blade with the character and cutting performance of carbon steel, without requiring the same level of care as a traditionally clad carbon blade.

At 240mm, this is a true chef’s knife. The additional length gives the blade a sense of authority on the board, making larger vegetables, proteins and high-volume preparation noticeably more efficient. Long slicing cuts become natural, while the generous cutting surface allows you to work through larger ingredients without feeling cramped.

There is also something particularly satisfying about using a 240mm Gyuto. Rather than constantly working around the limitations of a shorter blade, the knife gives you room to make long, confident cuts. For a professional cook, that can translate into a surprisingly different rhythm of preparation.

The handle adds another point of distinction. Finished in a striking dark patterned material, it deliberately moves away from the understated appearance of a traditional Japanese wa-handle. The result is modern and distinctive without feeling disconnected from the blade’s Japanese character.

The combination gives the knife a presence that is difficult to capture in a specification sheet. It is a serious working blade, but one with enough individuality to feel like something more personal than a standard kitchen tool.

The blade has been meticulously maintained and remains in excellent condition, preserving the qualities that make Aogami Super such a rewarding steel to use.

For cooks who appreciate the performance of carbon steel but don’t want their largest and most frequently used knife to demand constant attention, this is an especially compelling combination.

Not simply a 240mm Gyuto. A long-form working knife that brings together the authority of a professional blade, the cutting character of Super Blue steel and the everyday practicality of stainless construction.

Key Features

240mm Gyuto profile
Made in Hakata, Japan
Super Blue (Aogami Super) carbon steel core
Stainless steel cladding
Exceptional edge retention
Extremely refined cutting edge
Excellent sharpening characteristics
Reduced maintenance compared with traditional carbon-clad construction
Professional-sized blade for efficient preparation
Ideal for larger proteins, vegetables and high-volume kitchen work
Distinctive dark patterned handle
Modern aesthetic with traditional Japanese craftsmanship
Ideal for professional chefs and serious home cooks