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Kohetsu AS Togatta Gyuto 240mm. We are very pleased to be able to offer these fine knives made by one of Japan's leading blacksmiths. They have been created exclusively for CKTG.
The Kohetsu AS Togatta Gyuto 240mm is the larger of the gyuto styles. It weighs in at 4.7 ounces. It has a nice thin tip with a little distal taper towards the point. This Togatta profile is very similar to the Masamoto KS. It has a nice nimble feeling to it and comes with a super sharp edge right out of the box.
Aogami Super Steel is made by Hitachi and is top shelf carbon steel and these knives are heat-treated to 64-65 on the Rockwell Hardness Test (HRC)—even harder than the traditional carbon steels used for knives. It can be relatively easily sharpened on normal waterstones, if not quite as easily as traditional steels. Knives from this steel keep their sharpness longer than most other carbon steels. The knife is clad with stainless steel for easy care and good looks.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.Brand: Kohetsu
Maker: Tsukahara-san
Location: Seki, Japan
Edge Steel: AS
HRC: 64-65
Cladding: Stainless Steel
Weight: 4.7 oz / 134g
Blade Length: 235 mm
Overall Length: 381 mm
Blade Thickness at Heel: 2.0 mm
Blade Height at Heel: 46.7 mm
Handle: Magnolia Octagonal Handle
Ferrule: Black Buffalo Horn
The Kohetsu AS Togatta Gyuto 240mm is the larger of the gyuto styles. It weighs in at 4.7 ounces. It has a nice thin tip with a little distal taper towards the point. This Togatta profile is very similar to the Masamoto KS. It has a nice nimble feeling to it and comes with a super sharp edge right out of the box.
Aogami Super Steel is made by Hitachi and is top shelf carbon steel and these knives are heat-treated to 64-65 on the Rockwell Hardness Test (HRC)—even harder than the traditional carbon steels used for knives. It can be relatively easily sharpened on normal waterstones, if not quite as easily as traditional steels. Knives from this steel keep their sharpness longer than most other carbon steels. The knife is clad with stainless steel for easy care and good looks.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
