Tsukahara-san and his family have been making the Kohetsu line in Seki City exclusively for CKTG for years - a collaboration that grew out of Mark visiting the city and touring the specialist shops that produce these knives. Seki operates as a distributed craftsman network: forgers, grinders, sharpeners, and handle fitters each own one stage of production, with knives moving between shops in plastic crates on small delivery trucks. The Tsukahara family specializes in finish sharpening and the precise heat treatment that brings Aogami Super to HRC 64 consistently across every batch.
The gyuto at 180mm 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 a knife that asks to be used rather than framed - light as a feather, razor sharp out of the box, and easy to maintain on quality stones. One professional cook retired his first Kohetsu after two years of heavy kitchen use and immediately bought another. The octagonal wa handle draws repeated praise for feel and balance.
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 180mm 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 a knife that asks to be used rather than framed - light as a feather, razor sharp out of the box, and easy to maintain on quality stones. One professional cook retired his first Kohetsu after two years of heavy kitchen use and immediately bought another. The octagonal wa handle draws repeated praise for feel and balance.
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: 180mm
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Favorite knife in my kitchenPosted By: Henry Rice
26 people found this review helpful
A quick bit of background, I own both the 180mm and 240mm version of this knife. I also have an assortment of other Japanese knifes in the kitchen.
Out of all of those, this 180mm gyuto is easily my favorite. The quality of the steel and its ability to hold an edge is excellent, and it's light and maneuverable. I wish I had bought this sooner -- I've owned the 240mm version for 4-5 years now, and it's also great, but especially in a small kitchen I find the 240mm version a little large and unwieldy.
No such issues with this 180mm version, I find it blazingly fast and a joy to use. For me, this hits my sweet spot where elegant simplicity meets exceptional function. Save for the transition between the cladding and the core steel, it's not a flashy knife and it doesn't scream that it's special, but in my mind that makes it better. It asks to be used, not framed.
Also, for my preference, the octagonal wa handle is unbeatable.
I have recommended this knife to friends, and 100% believe it's a worthy acquisition for anyone who finds joy in cooking.
26 people found this review helpful
A quick bit of background, I own both the 180mm and 240mm version of this knife. I also have an assortment of other Japanese knifes in the kitchen.
Out of all of those, this 180mm gyuto is easily my favorite. The quality of the steel and its ability to hold an edge is excellent, and it's light and maneuverable. I wish I had bought this sooner -- I've owned the 240mm version for 4-5 years now, and it's also great, but especially in a small kitchen I find the 240mm version a little large and unwieldy.
No such issues with this 180mm version, I find it blazingly fast and a joy to use. For me, this hits my sweet spot where elegant simplicity meets exceptional function. Save for the transition between the cladding and the core steel, it's not a flashy knife and it doesn't scream that it's special, but in my mind that makes it better. It asks to be used, not framed.
Also, for my preference, the octagonal wa handle is unbeatable.
I have recommended this knife to friends, and 100% believe it's a worthy acquisition for anyone who finds joy in cooking.
Kohetsu Aogami SuperPosted By: Joseph Lee - verified customer
7 people found this review helpful
Love this knife! I just retired my first Kohetsu Aogami Super that I purchased 2 years ago. Light as a feather and razor sharp out of the box. Super nimble blade and a very comfortable handle. Easy to sharpen with good stones. Incredible value for the money. My last one has been well abused in a professional kitchen for the last 2 years. Great service from Mark, as usual!
7 people found this review helpful
Love this knife! I just retired my first Kohetsu Aogami Super that I purchased 2 years ago. Light as a feather and razor sharp out of the box. Super nimble blade and a very comfortable handle. Easy to sharpen with good stones. Incredible value for the money. My last one has been well abused in a professional kitchen for the last 2 years. Great service from Mark, as usual!
