Kohetsu is a CKTG exclusive brand - knives developed and specified by Mark Richmond, made in Seki City, Japan. The name loosely translates to "be happy." Seki is Japan center of production-scale knife making, organized around a network of specialist shops - forgers, grinders, sharpeners, handle fitters - each owning one stage of the process, with blades moving between them in plastic crates on small delivery trucks. Mark visited Seki City and toured these shops personally. The Kohetsu AS line is made by the Tsukahara family, specialists in finish sharpening, with Aogami Super hardened to HRC 64 and tested for consistency on every batch.
The gyuto at 270mm is a capable all-purpose chef knife with a thin grind that lets the blade pass through food with minimal resistance. The 60/40 asymmetric grind is biased toward the right side with a feathered, thinned tip - Tsukahara-san does this intentionally to improve cutting performance, particularly on fine cuts near the point. A hazy scratch pattern near the edge is a normal result of this thinning process, not a defect. Stainless san-mai cladding protects the AS core and simplifies daily maintenance while the carbon edge does the cutting work. The ho wood octagonal handle with buffalo horn ferrule is well finished and light in hand, suitable for right- and left-handed users. Fit and finish are of a high standard throughout. CKTG is the only source for this line.
What Customers Are Saying: Reviewers describe an experience that redefines what sharp means in a kitchen knife - sub-millimeter thin garlic slices without effort, cuts that feel like gliding rather than cutting. One reviewer calls it the best knife he has ever used. The balance and handle feel of the wa handle draw consistent praise alongside the AS edge performance.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping. A hazy or cloudy scratch pattern near the edge is normal and results from the intentional thinning process during sharpening.
The gyuto at 270mm is a capable all-purpose chef knife with a thin grind that lets the blade pass through food with minimal resistance. The 60/40 asymmetric grind is biased toward the right side with a feathered, thinned tip - Tsukahara-san does this intentionally to improve cutting performance, particularly on fine cuts near the point. A hazy scratch pattern near the edge is a normal result of this thinning process, not a defect. Stainless san-mai cladding protects the AS core and simplifies daily maintenance while the carbon edge does the cutting work. The ho wood octagonal handle with buffalo horn ferrule is well finished and light in hand, suitable for right- and left-handed users. Fit and finish are of a high standard throughout. CKTG is the only source for this line.
What Customers Are Saying: Reviewers describe an experience that redefines what sharp means in a kitchen knife - sub-millimeter thin garlic slices without effort, cuts that feel like gliding rather than cutting. One reviewer calls it the best knife he has ever used. The balance and handle feel of the wa handle draw consistent praise alongside the AS edge performance.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping. A hazy or cloudy scratch pattern near the edge is normal and results from the intentional thinning process during sharpening.
- Brand: Kohetsu
- Exclusive: CKTG Exclusive - Available Only at CKTG
- Blacksmith: Tsukahara Family
- Location: Seki City, Japan
- Construction: San Mai
- Edge Steel: Aogami Super (Super Blue) Carbon Steel
- Cladding: Stainless Steel
- HRC: 64
- Finish: Migaki (Polished)
- Edge Grind: 60/40 Asymmetric Double Bevel
- Engraving: Acid Etched Kanji
- Handle: Octagonal Ho Wood (Magnolia)
- Ferrule: Buffalo Horn
- Blade Length: 270mm
iews.com/yreviews/ssl/images/5-stars.png> Didn't know a knife could be this good.
Posted By: Lawrence Heath - verified customer
7 people found this review helpful
Frankly this is the best knife, chef or otherwise, Ive ever used. Now I am not a pro chef but I have worked in a restaurant kitchen or two over the years, I also know how to put a fair to Midland edge on a piece of steel, given that, I was stunned by this knife. Sharp no longer applies to any other kitchen knife Ive ever used compared to this. If others say this knife needs some touchup out of the box, well more power to them if they think that, maybe they know something I dont. I dont know about others but I surely have a new appreciation of the term scary sharp. I never knew how well a truly excellent knife could handle and with such ease, cut not bludgeon you way through things, sub millimeter thin slices of garlic, not a problem even easy. This is one fun knife to use. Ive used this knife a pretty fair bit over the last two weeks or so eviews/ssl/yreview_reviews.php?RevID=2607&Score=1')>Yes No
7 people found this review helpful
Frankly this is the best knife, chef or otherwise, Ive ever used. Now I am not a pro chef but I have worked in a restaurant kitchen or two over the years, I also know how to put a fair to Midland edge on a piece of steel, given that, I was stunned by this knife. Sharp no longer applies to any other kitchen knife Ive ever used compared to this. If others say this knife needs some touchup out of the box, well more power to them if they think that, maybe they know something I dont. I dont know about others but I surely have a new appreciation of the term scary sharp. I never knew how well a truly excellent knife could handle and with such ease, cut not bludgeon you way through things, sub millimeter thin slices of garlic, not a problem even easy. This is one fun knife to use. Ive used this knife a pretty fair bit over the last two weeks or so eviews/ssl/yreview_reviews.php?RevID=2607&Score=1')>Yes No
Excellent Job Didn't know a knife could be this good.Posted By: Lawrence Heath - verified customer
7 people found this review helpful
Frankly this is the best knife, chef or otherwise, Ive ever used. Now I am not a pro chef but I have worked in a restaurant kitchen or two over the years, I also know how to put a fair to Midland edge on a piece of steel, given that, I was stunned by this knife. Sharp no longer applies to any other kitchen knife Ive ever used compared to this. If others say this knife needs some touchup out of the box, well more power to them if they think that, maybe they know something I dont. I dont know about others but I surely have a new appreciation of the term scary sharp. I never knew how well a truly excellent knife could handle and with such ease, cut not bludgeon you way through things, sub millimeter thin slices of garlic, not a problem even easy. This is one fun knife to use. Ive used this knife a pretty fair bit over the last two weeks or so eviews/ssl/yreview_reviews.php?RevID=2607&Score=1')>Yes No
7 people found this review helpful
Frankly this is the best knife, chef or otherwise, Ive ever used. Now I am not a pro chef but I have worked in a restaurant kitchen or two over the years, I also know how to put a fair to Midland edge on a piece of steel, given that, I was stunned by this knife. Sharp no longer applies to any other kitchen knife Ive ever used compared to this. If others say this knife needs some touchup out of the box, well more power to them if they think that, maybe they know something I dont. I dont know about others but I surely have a new appreciation of the term scary sharp. I never knew how well a truly excellent knife could handle and with such ease, cut not bludgeon you way through things, sub millimeter thin slices of garlic, not a problem even easy. This is one fun knife to use. Ive used this knife a pretty fair bit over the last two weeks or so eviews/ssl/yreview_reviews.php?RevID=2607&Score=1')>Yes No
Excellent Job Didn't know a knife could be this good.Posted By: Lawrence Heath - verified customer
7 people found this review helpful
Frankly this is the best knife, chef or otherwise, Ive ever used. Now I am not a pro chef but I have worked in a restaurant kitchen or two over the years, I also know how to put a fair to Midland edge on a piece of steel, given that, I was stunned by this knife. Sharp no longer applies to any other kitchen knife Ive ever used compared to this. If others say this knife needs some touchup out of the box, well more power to them if they think that, maybe they know something I dont. I dont know about others but I surely have a new appreciation of the term scary sharp. I never knew how well a truly excellent knife could handle and with such ease, cut not bludgeon you way through things, sub millimeter thin slices of garlic, not a problem even easy. This is one fun knife to use. Ive used this knife a pretty fair bit over the last two weeks or so eviews/ssl/yreview_reviews.php?RevID=2607&Score=1')>Yes No
7 people found this review helpful
Frankly this is the best knife, chef or otherwise, Ive ever used. Now I am not a pro chef but I have worked in a restaurant kitchen or two over the years, I also know how to put a fair to Midland edge on a piece of steel, given that, I was stunned by this knife. Sharp no longer applies to any other kitchen knife Ive ever used compared to this. If others say this knife needs some touchup out of the box, well more power to them if they think that, maybe they know something I dont. I dont know about others but I surely have a new appreciation of the term scary sharp. I never knew how well a truly excellent knife could handle and with such ease, cut not bludgeon you way through things, sub millimeter thin slices of garlic, not a problem even easy. This is one fun knife to use. Ive used this knife a pretty fair bit over the last two weeks or so eviews/ssl/yreview_reviews.php?RevID=2607&Score=1')>Yes No
