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 sujihiki is Japan dedicated slicing knife - long, narrow, and built for single-stroke cuts through fish, roasts, and proteins without tearing. Aogami Super at HRC 64 in this format unlocks the full potential of the steel for cooks who sharpen regularly. 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.
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 sujihiki is Japan dedicated slicing knife - long, narrow, and built for single-stroke cuts through fish, roasts, and proteins without tearing. Aogami Super at HRC 64 in this format unlocks the full potential of the steel for cooks who sharpen regularly. 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.
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
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval)
Real value AS Slicer
Wicked sharp kohetsu suji 270Posted By: Tom - verified customer
12 people found this review helpful
Thank you ChefknivestoGo for this product...!
And great service! I often cater so while my knife work not as much as restaurant it does get used. I have other Japanese knives (in VG10 and unknown stainless...and other carbon knives in 1095 and 80CrV2 steel) and prefer aogami not only for sharpness, and edge
retention but also ease of sharpening.
I bought for portioning of proteins like ribeye roasts into steaks but have been doing sushi and slicing whole cured bacon slabs ....and I got to say I'm loving it!!! ....sharpens easy and takes a sharp edge..........I "feel" my other aogami knives hold edge a little better...but I got nothing scientific and to me it's still better than the VG-10s (Global and handmade).
So I got no complaints and am happy to use it and like slicing sashimi (I'm left handed so that's why got suji instead of yanagiba)....to me it's a good work knife and worth it!....I especially like the stainless over the carbon (kind of wish would have had that on my other aogami knives!)
12 people found this review helpful
Thank you ChefknivestoGo for this product...!
And great service! I often cater so while my knife work not as much as restaurant it does get used. I have other Japanese knives (in VG10 and unknown stainless...and other carbon knives in 1095 and 80CrV2 steel) and prefer aogami not only for sharpness, and edge
retention but also ease of sharpening.
I bought for portioning of proteins like ribeye roasts into steaks but have been doing sushi and slicing whole cured bacon slabs ....and I got to say I'm loving it!!! ....sharpens easy and takes a sharp edge..........I "feel" my other aogami knives hold edge a little better...but I got nothing scientific and to me it's still better than the VG-10s (Global and handmade).
So I got no complaints and am happy to use it and like slicing sashimi (I'm left handed so that's why got suji instead of yanagiba)....to me it's a good work knife and worth it!....I especially like the stainless over the carbon (kind of wish would have had that on my other aogami knives!)
