The 180mm gyuto is the most compact full-size chef knife in the Kohetsu AS Western lineup - maneuverable in tighter kitchens, light enough for extended prep sessions, and built around the same Aogami Super core at HRC 64 that makes the longer knives in this line perform so well. Kohetsu is a CKTG exclusive brand developed in partnership with a small specialist shop in Seki City, Japan. The name loosely translates to "be happy." Stainless cladding over the AS core keeps daily care straightforward without sacrificing the sharpness that carbon delivers.
At 180mm this gyuto chef knife features a thinner than average grind that lets the blade pass through food with minimal resistance - a quality that becomes immediately apparent on the first use. The 60/40 asymmetric grind works well for both right- and left-handed cooks. Stainless cladding over the Aogami Super core keeps the flanks protected and simplifies daily care while the carbon edge does the cutting work. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a standard that punches above the price point. Fit and finish are of a high standard throughout.
What Customers Are Saying: Reviewers praise better fit and finish than comparable AS knives at higher prices, noting thinner grinds and effortless food release.
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.
At 180mm this gyuto chef knife features a thinner than average grind that lets the blade pass through food with minimal resistance - a quality that becomes immediately apparent on the first use. The 60/40 asymmetric grind works well for both right- and left-handed cooks. Stainless cladding over the Aogami Super core keeps the flanks protected and simplifies daily care while the carbon edge does the cutting work. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a standard that punches above the price point. Fit and finish are of a high standard throughout.
What Customers Are Saying: Reviewers praise better fit and finish than comparable AS knives at higher prices, noting thinner grinds and effortless food release.
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.
- Brand: Kohetsu
- Exclusive: CKTG Exclusive - Available Only at CKTG
- Location: Seki City, Japan
- Construction: San Mai
- Edge Steel: Aogami Super (Super Blue) Carbon Steel
- Cladding: Stainless Steel
- HRC: 64
- Edge Grind: 60/40 Asymmetric Double Bevel
- Handle: Mahogany Western - Full Tang
- Bolster: Stainless Steel
- Rivets: 3 Stainless
- Blade Length: 180mm
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval) Better than the famed Hiromoto Let’s Cook Great knife, sharpens easily, holds its edge wellPosted By: John Potter
12 people found this review helpful
I have several Japanese knives, but this is the first made of Aogami Super steel. The blade is clad with stainless steel, so only a few millimeters of the AS steel is exposed. With regular use, that portion has developed a lovely patina. The rosewood handle is attractive, as well. My other Japanese knives (a santoku made with White
12 people found this review helpful
I have several Japanese knives, but this is the first made of Aogami Super steel. The blade is clad with stainless steel, so only a few millimeters of the AS steel is exposed. With regular use, that portion has developed a lovely patina. The rosewood handle is attractive, as well. My other Japanese knives (a santoku made with White
