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Knives
Takefu Aogami Utility Knife Full Review
Aogami carbon steel utility knife, sized between a paring knife and a gyuto. The one that’s always in reach.
The Hook
Most knife rolls jump straight from a paring knife to a chef’s knife, and that gap is bigger than it looks. This Takefu utility knife lives in it. Aogami carbon steel, sized right between the two, and it’s the blade I reach for more than either extreme.
What It’s Actually Like to Cook With
Trimming fat off a chicken thigh, breaking down a head of garlic, halving a lemon, this is the knife doing it, not the gyuto. Aogami carbon steel takes an edge fast and holds it, though it’ll react if you leave it wet. Wipe it down and it rewards you. Light enough for one-handed prep, with enough blade to break down a small fish when you need to.
The Verdict
Not the knife that gets the spotlight in a knife roll, but it’s the one doing the most work day to day. If your utility knife right now is a dull hand-me-down, this is worth the upgrade.