Tsukahara-san makes the Kohetsu AS line of knives in his shop, which is located in Seki City. This hotbed of knife makers is populated with some of the best craftsmen in the industry. We asked Tsukahara-san to make this line for us because of his abilities forging this very popular but sometimes difficult steel.
The knives feature a stainless steel san-mai cladding which protects the core steel, thus aiding with ease of maintenance and increasing strength. The edge will oxidize over time, so do be aware of this when cleaning and storing the knife.
The grind on this blade is very thin with good convexing, which results in less stiction. It has a nice progressive grind which Mr. Tsukahara biases more on the right side than the left. He also feathers and thins out the tip for greater cutting performance. Even though it is asymmetrical it will still work well for left- and right-handed users.
180mm is about as short as gyutos go. As such it will find an audience with users with smaller hands or cooks who are starting up in the kitchen and want a more controllable blade to start with. It will also do a wonderful job in restricted sized work areas and with smaller ingredients and garnishes. This really is a great little knife that performs right along with the big boys!
Blacksmith: Tsukahara San
Location: Seki Japan
Construction: San Mai, Laser Cut
Edge Steel: Aogami Super Steel (AS)
Weight: 3.6 ounces
Blade Length: 179mm
Overall Length: 315mm
Thickness at Heel: 2 mm
Blade Height: 41 mm
Edge Grind: 60/40 Asymmetric
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