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 honesuki is Japan dedicated poultry boning knife - triangular, stiff, and precise enough to work through joints and cartilage with control that a flexible Western boning knife cannot match. The double-bevel grind makes it equally useful as a general utility knife for butchery prep. 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 honesuki is Japan dedicated poultry boning knife - triangular, stiff, and precise enough to work through joints and cartilage with control that a flexible Western boning knife cannot match. The double-bevel grind makes it equally useful as a general utility knife for butchery prep. 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: 150mm
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval) Beautifull Knife super sharp Kohetsu Aogami HonesukiPosted By: chef jeff - verified customer
6 people found this review helpful
I bought my first copy of this knife a couple of years ago as an alternative to using my larger laser gyuto for deboning chicken and fish. I have large hands so I liked the extra room at the heel of the blade to get some clearance above the cutting board, better for me than a typical paring knife. Over time I started reaching for this small gem more and more often for small cutting and slicing tasks. I even let my wife use it. It became her favorite for ALL cutting purposes - she has small hands and is "afraid" to use my 240 and 270 gyutos. (That's OK by me). The second copy I just purchased is for my daughter-in-law, who, like me, is the main food prep and chef in the house. This knife takes a razor edge easily, stays sharp, and "melts" through virtually any cutting or small slicing/chopping task. A best buy!
6 people found this review helpful
I bought my first copy of this knife a couple of years ago as an alternative to using my larger laser gyuto for deboning chicken and fish. I have large hands so I liked the extra room at the heel of the blade to get some clearance above the cutting board, better for me than a typical paring knife. Over time I started reaching for this small gem more and more often for small cutting and slicing tasks. I even let my wife use it. It became her favorite for ALL cutting purposes - she has small hands and is "afraid" to use my 240 and 270 gyutos. (That's OK by me). The second copy I just purchased is for my daughter-in-law, who, like me, is the main food prep and chef in the house. This knife takes a razor edge easily, stays sharp, and "melts" through virtually any cutting or small slicing/chopping task. A best buy!
super handy knifePosted By: Dieter Schmidl - verified customer
6 people found this review helpful
Sharp 10 of 10 out of the box, a super handy knife. For a knife of this sice, the handle feels a litte bit bulky for me. After handle got wet, it needed some fine sanding and oil. None the less a perfect knife.Thank you,Dieter
6 people found this review helpful
Sharp 10 of 10 out of the box, a super handy knife. For a knife of this sice, the handle feels a litte bit bulky for me. After handle got wet, it needed some fine sanding and oil. None the less a perfect knife.Thank you,Dieter
