+Kohetsu AS Western Sujihiki 270mm
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Kohetsu AS Western Sujihiki 270mm
Kohetsu AS Western Sujihiki 270mm Kohetsu AS Western Sujihiki 270mmKohetsu AS Western Sujihiki 270mmKohetsu AS Western Sujihiki 270mm
Kohetsu AS Western Sujihiki 270mm Kohetsu AS Western Sujihiki 270mmKohetsu AS Western Sujihiki 270mmKohetsu AS Western Sujihiki 270mm

Kohetsu AS Western Sujihiki 270mm

Item #: KAS-J270

Average Customer Rating:
(4.5 out of 5 based on 3 reviews)

Read Reviews | Write a Review
Our Price: $185.00
Availability: Usually ships the same business day
Qty:
CKTG Sujihiki Saya 270mm A
$30.00
Quantity:
Usually ships the same business day
This Kohetsu AS Western 270mm Sujihiki is a mouthful. Let me break it down. Kohetsu is the brand of this knife and it roughly translates to "be happy". They are made in Seki City by a small shop that designs and manufactures knives and specializes in finish sharpening. AS stands for Aogami Super steel. It's high quality carbon steel that takes and holds a great edge. It will rust if you don't wipe it dry after use but the knife is clad with stainless for easy care. Over time the edge will darken and it will look more attractive with age and use. Sujihiki is a western type slicing knife. They're thin and make great carving knives or fillet knives and versatile.

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. He is doing you a favor by putting in extra work. Please look at the 4th photo on this page to see it.

  • Edge Length: 265mm or 10.25 inches
  • Height: 40mm
  • Spine Thickness: 2.8mm
  • Handle: Mohogany
  • Edge Steel: Aogami Super
  • Cladding: Stainless Steel
  • Customer Reviews

    Product Reviews

    5  Best bang for buck, October 29, 2018
    Posted By: Max Motter

    I think this knife is about as good as you can get for fish work without investing hundreds more on a quality yanagiba. The core steel stays wicked sharp especially when regularly worked on a 5000+ stone. I've used it for slicing charcuterie as well and it does not disappoint. I only wish I had more use for this knife, it unfortunately spends most of its time wrapped up in my bag.

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    5  Excellent for the price, January 12, 2018
    Posted By: Reid - verified customer

    Been using this knife nightly on sushi line for about 2 weeks now. Love AS and was excited to see it clad in something other than iron at this price point. Sushi is very wet work. Out of box edge needs only the slightest amount polish to make it sing. Fit and finish is very nice. Knife is sturdy, no flex at all compared to many other sujihiki, which is good. Only issue, the grind on the stainless cladding is a little rough out of the box so it sticks to rice and is a little difficult to wipe clean. Was considering taking a polishing cloth to it but it is already smoothing itself out quite nicely. I love this knife, and will certainly consider others in the line. Really hoping for a western deba in this line. Service at CKTG stupendous as always

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    4  Excellent craftsmanship, holds a great edge., October 11, 2015
    Posted By: Miguel Massens - verified customer

    Great knife, especially for the price. It holds a fantastic edge and does not chip, despite the 64 HRC and Aogami steel. I am using this to cut proteins mainly. It is not a laser, nor is it light in the hand (due to the mahogany handle). It's stiff for a slicer with just a bit of flex, compared to something like a Konosuke or Misono. Fit and finish is excellent. I would recommend the knife for someone seeking a strong slicer that can hold an excellent edge, although look elsewhere if you prefer lighter knives, or try the japanese handle version.

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