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 bunka combines the versatility of a santoku with a reverse tanto tip built for precision detail work. The 175mm length gives good board coverage while the pointed tip handles cuts that a flat-tipped blade cannot. 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 bunka combines the versatility of a santoku with a reverse tanto tip built for precision detail work. The 175mm length gives good board coverage while the pointed tip handles cuts that a flat-tipped blade cannot. 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: 175mm
Reviews
9 review(s) WRITE A REVIEW (Reviews are subject to approval) kahetsu aogami super bunka Awesome! Great knife! This was my intro to the Kohetsu line...Posted By: James Watson - verified customer
5 people found this review helpful
First purchase in the Kohetsu line and also in the AS family. Really enjoying the knife for prep. Very versatile, going from breaking down chicken like a honesuki to veg prep of just about any kind and even fine tip work. Loved this knife so much I have already purchased the 150 petty!
5 people found this review helpful
First purchase in the Kohetsu line and also in the AS family. Really enjoying the knife for prep. Very versatile, going from breaking down chicken like a honesuki to veg prep of just about any kind and even fine tip work. Loved this knife so much I have already purchased the 150 petty!
Nice BladePosted By: Ron - verified customer
7 people found this review helpful
Very nice knife. Great fit and finish. The knife came sharp but I spent a little time on a 10K stone and now have a razor. I am pleased with the quality of the purchase and very happy with the service.
7 people found this review helpful
Very nice knife. Great fit and finish. The knife came sharp but I spent a little time on a 10K stone and now have a razor. I am pleased with the quality of the purchase and very happy with the service.
Exactly as advertised!Posted By: Nick
6 people found this review helpful
I'm a Head Chef working for a small but busy catering company.
I've been on the lookout for all round blade to bridge the gap and replace my guyto and santoku
I have been using a well known Japanese brand of knives made of Molybdenum steel for a while as they are readily available and I have no real
complaints except that they don't last very long and while they do take a keen edge it as well, doesn't last long enough.
I received this Kohetsu Bunka knife just in time to be put through its paces, 500 people over 4 days.
I cut and chopped and prepped for 3 days prior, 20kg onions, 10kg carrots, 35kg chicken, 8kg mushrooms ect ect. and list goes on.
This knife performed perfectly. It was razor sharp on delivery and held that edge for 2 days gliding effortlessly through everything!!
Only after that could i not do a push cut through paper!
But still my sharpest knife by far. I am entirely satisfied with my purchase, it wont be my last.
If you are looking for a new affordable all round prep knife, No frills just a solid work horse that will hold an edge all day. I'dd say this is pretty perfect.
6 people found this review helpful
I'm a Head Chef working for a small but busy catering company.
I've been on the lookout for all round blade to bridge the gap and replace my guyto and santoku
I have been using a well known Japanese brand of knives made of Molybdenum steel for a while as they are readily available and I have no real
complaints except that they don't last very long and while they do take a keen edge it as well, doesn't last long enough.
I received this Kohetsu Bunka knife just in time to be put through its paces, 500 people over 4 days.
I cut and chopped and prepped for 3 days prior, 20kg onions, 10kg carrots, 35kg chicken, 8kg mushrooms ect ect. and list goes on.
This knife performed perfectly. It was razor sharp on delivery and held that edge for 2 days gliding effortlessly through everything!!
Only after that could i not do a push cut through paper!
But still my sharpest knife by far. I am entirely satisfied with my purchase, it wont be my last.
If you are looking for a new affordable all round prep knife, No frills just a solid work horse that will hold an edge all day. I'dd say this is pretty perfect.
Great blade!Posted By: Jeff - verified customer
6 people found this review helpful
The balance and finish are perfect! Came with a very refined edge that didn't even need touching up. Food release is not the greatest but I knew that before purchasing. Very functional profile for a variety of tasks!
6 people found this review helpful
The balance and finish are perfect! Came with a very refined edge that didn't even need touching up. Food release is not the greatest but I knew that before purchasing. Very functional profile for a variety of tasks!
Kohetsu AS Bunka Great little knife.Posted By: Dan S - verified customer
5 people found this review helpful
I was looking for something smaller for prep tasks. The 174 length feels considerably longer than a 165 santoku, not to mention it looks way more badass. This knife is pretty darn thin, grind is great for the price. Pictures don't show the claddingline very well but after some use it pops up and looks great. Out the box the edge was pretty sharp. Blasted through a case of fingerlings and tomatoes, very nice performance. My only grievance is the handle circumference feels a little big where the ferrule is, I got used to it quick though. This kohetsu AS line is very well done. Thanks Mark!
5 people found this review helpful
I was looking for something smaller for prep tasks. The 174 length feels considerably longer than a 165 santoku, not to mention it looks way more badass. This knife is pretty darn thin, grind is great for the price. Pictures don't show the claddingline very well but after some use it pops up and looks great. Out the box the edge was pretty sharp. Blasted through a case of fingerlings and tomatoes, very nice performance. My only grievance is the handle circumference feels a little big where the ferrule is, I got used to it quick though. This kohetsu AS line is very well done. Thanks Mark!
love at first slice..
