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Yoshihiro migaki AS (Aogami Super) 240mm gyuto

Yoshihiro migaki AS (Aogami Super) 240mm gyuto

Regular price ¥23,400
Regular price Sale price ¥23,400
Sale Sold out
Yoshihiro is a brand by Yamawaki Cutlery Mfg. Co. Ltd.---one of the biggest knifemakers in Sakai, Japan. The cutlery ("hamono") was established in 1945 and has been providing high-quality knives for home and professional use.

Some of the well-known blacksmiths working with them are Genkai Masakuni, Kenji Togashi, and Yoshikazu Ikeda.

Yamawaki hamono is a certified "Sakai Wazashu". It is a certification by the Sakai Chamber of Commerce and Industry granted to excellent Sakai companies that preserve traditional techniques. There are only four hamono in Sakai with this certification.

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Cut test video:

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Brand/ maker: Yoshihiro
Location: Sakai, Japan
Knife type: gyuto
(with magnolia saya and ebony pin)

Construction type: sanmai | stainless clad
Steel category: carbon steel
Steel type: Hitachi Aogami Super (AS)

Total length: 396mm
Blade length: 244mm
Blade height at heel: 48mm
Spine thickness at handle: 2.1mm
Spine thickness at heel: 1.9mm
Spine thickness at middle: 1.8mm
Spine thickness 1cm from the tip: 0.7mm
Weight: 172g

Edge/bevel: 50:50
Handle: octagonal magnolia
Ferrule: buffalo horn 
Hand orientation: ambidextrous

NOTE: Migaki finish can be easily scratched. Once you put the magnolia saya on, expect that blade face will have a few scratches. The same is true for Sukenari migaki series that we also offer. 

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Exclusive of shipping fee.
We ship worldwide. We use EMS.


Shipping & Returns


We ship internationally via EMS Japan Post. For EMS-suspended countries like the US, Canada, or Australia we can ship via DHL. Please contact us to get a quotation (starts from 25USD). Zahocho Knives Tokyo does not assume any responsibility for the delays during international delivery.


Import duties and other charges are the buyer's responsibility. Please note that some countries may require parcels to be opened for customs inspection. We cannot be held responsible for any actions taken by customs officials.


Returns can only be made within 14 days upon receiving the product. Buyer shoulders the return of products. Product must be unused and in the same condition when you received it and it must also be in the original packaging. To complete your return, we require a receipt or proof of purchase.

Please email us at to arrange a return.

Please note that knives damaged by misuse, improper care, poor technique, mistakes in use or sharpening, or any other type of damage resulting from user error are not eligible for return, exchange, or refund.


Once your return is received and inspected, we will send you an email to notify you that we have received your returned item. We will also notify you of the approval or rejection of your refund.
If you are approved, then your refund will be processed, and a credit will automatically be applied to your credit card or original method of payment, within a certain amount of days


If you haven’t received a refund yet, first check your bank account again. Then contact your credit card company, it may take some time before your refund is officially posted. Next contact your bank. There is often some processing time before a refund is posted. If you’ve done all of this and you still have not received your refund yet, please contact us at

EXCHANGES (if applicable)

We only replace items if they are defective or damaged upon arrival (not due to misuse). If you need to exchange it for the same item, send us an email at


Zahocho Knives Tokyo makes no representations or warranties of any kind, either expressed or implied, including, without limitation, warranties or conditions of title, or implied warranties of merchantability or fitness for a particular purpose, or non-infringement. Zahocho Knives Tokyo is not responsible for printing or typographical errors. Pricing and availability are subject to change without notice.

Care Instructions

Japanese kitchen knives requires some attention. It's crucial to pay attention to the following points.

Correct use
• Always use the appropriate knife for the task.
• Refrain from moving the knife in a lateral direction.
• Avoid bones, frozen food, and ingredients with hard seeds.
• Always use a wooden or rubbing cutting board. Avoid hard plastic, glass, or marble. 

• Wash and dry the blade as soon as you're done with it especially carbon steel knives.
• Always wash your Japanese kitchen knife by hand. Never use a dishwasher.

Knife maintenance
 Use sharpening whetstones to sharpen or touch up your Japanese knife. Honing rods are not recommended as using these will cause damage to the edge. Only use a honing rod on western knives; never use them on Japanese knives.

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