Seki City is Japan center of production-scale knife making - a city organized around the craft, where dozens of small specialist shops each own one part of the manufacturing process. Blades move from forger to grinder to sharpener to handle fitter, carried down the street in plastic crates on small delivery trucks. Mark visited Seki City and toured the shops that produce the Kohetsu line firsthand. The Kohetsu AS line is made exclusively for CKTG by the Tsukahara family - Tsukahara-san, his brothers, and his son - specialists in finish sharpening and the demanding heat treatment that Aogami Super requires to reach its full potential at HRC 64.
The gyuto at 210mm is a capable all-purpose chef knife with a thin grind that lets the blade pass through food with minimal resistance. 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 dark grey pakka wood octagonal handle 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.
What Customers Are Saying: Reviewers call this one of the most popular knives in the Kohetsu line - consistently praised for thin grinds that release food cleanly and an AS edge that performs above its price point. The gray pakka handle is noted for its durability and comfortable fit across grip styles.
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 gyuto at 210mm is a capable all-purpose chef knife with a thin grind that lets the blade pass through food with minimal resistance. 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 dark grey pakka wood octagonal handle 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.
What Customers Are Saying: Reviewers call this one of the most popular knives in the Kohetsu line - consistently praised for thin grinds that release food cleanly and an AS edge that performs above its price point. The gray pakka handle is noted for its durability and comfortable fit across grip styles.
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 Pakka Wood (Dark Grey)
- Blade Length: 210mm
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval)
Great Customer Support, February 28, 2023Posted By: Bryan
I purchased the knife at the beginning of the year. I was initially impressed with the quality of the knife. The look, the feel, and the profile are very sleek. However, after only a few weeks of use, the handle developed a crack.
I reached out to CKTG to explain the issue, and Mark responded immediately. He offered to replace the handle at no charge. Not only did he offer to replace the knife right away, but he also sharpened the knife beyond factory sharpness for me. Within just one week, I received my knife back.
I purchased the knife at the beginning of the year. I was initially impressed with the quality of the knife. The look, the feel, and the profile are very sleek. However, after only a few weeks of use, the handle developed a crack.
I reached out to CKTG to explain the issue, and Mark responded immediately. He offered to replace the handle at no charge. Not only did he offer to replace the knife right away, but he also sharpened the knife beyond factory sharpness for me. Within just one week, I received my knife back.
Handle cracked within 1 month of use, February 6, 2023Posted By: Bryan
2 people found this review helpful
The knife is great and I was really enjoying using it, but after a few weeks, the handle on my knife started to crack. I take good care of the knife and keep it very dry, so I'm not sure how this happened already.
2 people found this review helpful
The knife is great and I was really enjoying using it, but after a few weeks, the handle on my knife started to crack. I take good care of the knife and keep it very dry, so I'm not sure how this happened already.
Email me and I'll replace the handle for you.
Absolutely perfect, January 18, 2023Posted By: Tyler Wright
1 people found this review helpful
I looked for about a year for a new knife and found that most aogami super steel knives are expensive, while I understand this is stainless steel cladded, it stays sharp and cuts beautifully. The only issue I face with it is that when cleaning it is somewhat difficult as the oils and cleaning solutions will stick to the knife so it takes a little more care to clean.
1 people found this review helpful
I looked for about a year for a new knife and found that most aogami super steel knives are expensive, while I understand this is stainless steel cladded, it stays sharp and cuts beautifully. The only issue I face with it is that when cleaning it is somewhat difficult as the oils and cleaning solutions will stick to the knife so it takes a little more care to clean.
