Kohetsu knives are made exclusively for CKTG and feature stainless steel cladding over a core of Aogami Super high carbon steel for added strength. This result is a knife that is easy to care for, as only the edge will oxidize over time. Aogami Super is a really great steel to use in kitchen knives as it allows for a good edge establishment and also really good retention of that edge. It does not wear as quickly as many other steels so it is fairly easy to sharpen too.
The grinds on this line of knives are very thin and coupled with some nice convexing, resulting in a blade that is less prone to generate stiction. Mr. Tsukahara grinds these blades more on the right side than the left and he feathers and thins out the tip for superior cutting performance. These knives will work well for left- and right-handed users.
There is a fascination with kiritsuke tipped knives that is very understandable. The look is most obvious. They resemble weapons more than any other kitchen knife shape. But just as important is the function they provide from having a slightly flatter profile than a regular gyuto. Push cutters will love the profile more than rockers. The fine tip is also great for intricate detail work.
A nicely finished ho wood handle featuring a traditional octagonal shape means this knife is light and easy to hold with a great balance.
Location: Seki, Japan
Construction: San Mai, Laser Cut
Cladding: Stainless Steel
Edge Steel: Aogami Super Steel
Edge Grind: Asymmetric 60/40 (okay for L and R users)
Handle: Ho Wood Octagonal
Ferrule: Buffalo Horn
Weight: 5.6 ounces
Blade Length: 245 mm (9.64")
Overall Length: 395 mm (15.5")
Thickness at Heel: 2.8 mm
Blade Height: 49.8 mm
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