The kiritsuke format combines the length and slicing capability of a gyuto with a clipped tanto tip that handles fine detail work and precise cuts a rounded tip cannot. Kohetsu builds the AS Western kiritsuke in Seki City, Japan as a CKTG exclusive - Aogami Super at HRC 64 with stainless cladding and the same exceptional thin grind that defines the whole AS Western line. At 240mm it is a capable professional length knife with a presence on the board that reflects the striking kiritsuke profile. Available only at CKTG.
At 240mm this kiritsuke 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.
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 240mm this kiritsuke 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.
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: 240mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) The best knife I've ever used Posted By: Brysen T Glasper
28 people found this review helpful
Been a chef for 10 years, used alot of knives tried to find the right one for my style of cooking and rough atmosphere of the kitchen. And I believe this knife encompasses everything I need and more. Please do yourself a favor and get this knife if your thinking about it, also the matching Saya is beautiful and ultra protective
28 people found this review helpful
Been a chef for 10 years, used alot of knives tried to find the right one for my style of cooking and rough atmosphere of the kitchen. And I believe this knife encompasses everything I need and more. Please do yourself a favor and get this knife if your thinking about it, also the matching Saya is beautiful and ultra protective
