Thank you for your opinion, can you give me your suggestions for a good Japanese 210mm aogami knife? My price range is up to 150 Euro, this knife will be for every day work in restaurant..First, it's shipped with an edge which is not really defined. That's pretty common for knives made for the Japanese market. So you are going to need to either sharpen it yourself or have someone else who's experienced with hand sharpening of Japanese blades to sharpen it. That means staying away from anyone with a motorized grinder.
Second, it's Damascus. Unless you want to spend an extreme amount of time and effort polishing and re-etching the blade to highlight the Damascus cladding every time there's a scratch, it will look awful after a bit of use. Personally, I wouldn't want to bother with Damascus. San mai construction (3 layer) is fine for me, but nothing more elaborate.
Third, that's an extremely flat blade profile. At 210 mm (7 sun), it looks more line an oversized santoku, rather than a gyuto, at least to my eye.
Fourth, there's no mention of who the maker is. You don't know how good the heat treatment is. I'm not a bladesmith, so I'm not sure how forgiving Blue No. 2 steel is when heat treated (annealing, quenching tempering).
wait, what? I like blue #1 for that... blue super is edge retention at the cost of all else. Its honestly not my favorite steel, though there are a few options in that steel i like. However, I tend to prefer other steels.Jon of JKI considers AS the best tradeoff between sharpness and edge retention. In that category I personally am a big fan of SRS-15