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 petty knife sits at the longer end of the range - long enough for comfortable board work, compact enough for in-hand trim work where a gyuto would be too much blade. The 60/40 asymmetric grind is biased toward the right side, and the thinned tip improves fine detail work. 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.
What Customers Are Saying: One reviewer who has owned this petty for six years called it hands down their favorite knife of any they have used, praising how easy it is to control and maintain even through heavy prep. Other reviewers echo the light, easy in hand feel, though one mentioned the blade height ran a bit large for smaller hands.
The petty knife sits at the longer end of the range - long enough for comfortable board work, compact enough for in-hand trim work where a gyuto would be too much blade. The 60/40 asymmetric grind is biased toward the right side, and the thinned tip improves fine detail work. 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.
What Customers Are Saying: One reviewer who has owned this petty for six years called it hands down their favorite knife of any they have used, praising how easy it is to control and maintain even through heavy prep. Other reviewers echo the light, easy in hand feel, though one mentioned the blade height ran a bit large for smaller hands.
- 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
- Etching: Acid Etched Kanji
- Handle: Octagonal Ho Wood (Magnolia)
- Ferrule: Buffalo Horn
- Blade Length: 150mm
Reviews
5 review(s) WRITE A REVIEW (Reviews are subject to approval) Feels like an extremely sharp extension of my handPosted By: Adam Benfante
40 people found this review helpful
I have owned this knife for 6 years and I can safely say that it is hands down my favorite of any knife I have ever used. It is so easy to control that it literally feels like a part of my hand. Ridiculously easy to maintain the Aogami Super high carbon and even during heavy prep when you can't constantly wipe it and keep it dry it will still maintain its edge. Definitely recommend fully, 10/10
40 people found this review helpful
I have owned this knife for 6 years and I can safely say that it is hands down my favorite of any knife I have ever used. It is so easy to control that it literally feels like a part of my hand. Ridiculously easy to maintain the Aogami Super high carbon and even during heavy prep when you can't constantly wipe it and keep it dry it will still maintain its edge. Definitely recommend fully, 10/10
Nice petty. KASP 150mmPosted By: Bill Lockhart - verified customer
12 people found this review helpful
I have no negative comments. I did not pay attention to the blade height as it is too big for my big hands. My wife should be able to use it. I am waiting for the 150mm Bunka as it is similar to my 210mm Gyuto.
12 people found this review helpful
I have no negative comments. I did not pay attention to the blade height as it is too big for my big hands. My wife should be able to use it. I am waiting for the 150mm Bunka as it is similar to my 210mm Gyuto.
150mm PettyPosted By: Edward Roth - verified customer
9 people found this review helpful
If you are concerned about steel, ease of use and durability...you need look no further than Kohetsu! For the money paid, I doubt you will find better. If you want a sharp, workhorse, simply elegant, and not a piece of art you'd be afraid to use...look no further than Kohetsu! Even the name is beautiful. Personally I own four: two HAP40 and two Aogami Super's. If sharp out of the box has much meaning to you then these knives are have it. The 150 petty AS came as sharp as I have ever felt. I have come to use this knife as my go to for most all medium to large veggie work and the majority of meat and fish cutting. Holds it's edge and easy to sharpen at 64 rockwell. Balance is great as is control. The simple wa handle feels good in hand and is well finished. If you need a great petty in 150mm length at a super price...the Kohetsu AS150mm should be considered on your short list.
9 people found this review helpful
If you are concerned about steel, ease of use and durability...you need look no further than Kohetsu! For the money paid, I doubt you will find better. If you want a sharp, workhorse, simply elegant, and not a piece of art you'd be afraid to use...look no further than Kohetsu! Even the name is beautiful. Personally I own four: two HAP40 and two Aogami Super's. If sharp out of the box has much meaning to you then these knives are have it. The 150 petty AS came as sharp as I have ever felt. I have come to use this knife as my go to for most all medium to large veggie work and the majority of meat and fish cutting. Holds it's edge and easy to sharpen at 64 rockwell. Balance is great as is control. The simple wa handle feels good in hand and is well finished. If you need a great petty in 150mm length at a super price...the Kohetsu AS150mm should be considered on your short list.
great knifePosted By: matthew alongi - verified customer
11 people found this review helpful
I was undecided for a long time about which petty to get, after deciding i choose this one. After running it threw its paces at work over one week with mostly acidic foods, it still maintains a great edge. After a quick stropping with diamond spray the edge was back to stone sharp. Have not had an issue with rust forming, the exposed edge quickly forms a patina. All around great knife highly recommend to anyone on the fence.
11 people found this review helpful
I was undecided for a long time about which petty to get, after deciding i choose this one. After running it threw its paces at work over one week with mostly acidic foods, it still maintains a great edge. After a quick stropping with diamond spray the edge was back to stone sharp. Have not had an issue with rust forming, the exposed edge quickly forms a patina. All around great knife highly recommend to anyone on the fence.
