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This is one of our most popular lines and they're made in Seki exclusively for Chefknivestogo by noted master sharpeners, the Tsukahara brothers (and son). Kohetsu is a name that loosely translates to "bring happiness and pleasure" or just "be happy."
The Kohetsu Aogami Super Gyuto 210mm is a really good blade made from Aogami Super carbon steel with a stainless steel cladding. The inner core AS steel is heat-treated to a hardness of 64 Rockwell. Aogami Super is popular steel that holds its sharp edge well yet is still relatively easy to sharpen. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time which will aid in its protection. The blade has a thinner than average grind and 60/40 asymmetrical edge.
Often times you will see a hazy/cloudy scratch pattern on the edge of the blade. This is not a defect. The knife sharpener intentionally thins the edges of these knives to make them perform better, especially in the tip area.
We are making a limited number of these outstanding blades available with some great-looking dark gray pakkawood handles with black pakkawood ferrules sourced in Japan. The handles are well finished and durable so they make a perfect match to the outstanding blades.Blacksmith: Mr. Tsukahara
Location: Seki City, Japan
Construction: Laser Cut, San Mai
Edge Steel: Aogami Super Steel
Cladding: Stainless Steel
HRC: 63-64
Edge Grind: 60:40 (Good for both left and right handers)
Handle: Octagonal Dark Gray Pakkawood/Black Ferrule
Blade Length: 215 mm
Thickness at Heel: 2 mm
Blade Height: 46 mm
Weight: 5.8oz (164g)
The Kohetsu Aogami Super Gyuto 210mm is a really good blade made from Aogami Super carbon steel with a stainless steel cladding. The inner core AS steel is heat-treated to a hardness of 64 Rockwell. Aogami Super is popular steel that holds its sharp edge well yet is still relatively easy to sharpen. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time which will aid in its protection. The blade has a thinner than average grind and 60/40 asymmetrical edge.
Often times you will see a hazy/cloudy scratch pattern on the edge of the blade. This is not a defect. The knife sharpener intentionally thins the edges of these knives to make them perform better, especially in the tip area.
We are making a limited number of these outstanding blades available with some great-looking dark gray pakkawood handles with black pakkawood ferrules sourced in Japan. The handles are well finished and durable so they make a perfect match to the outstanding blades.
