Kohetsu is a CKTG exclusive brand - knives we developed and specified ourselves, made in Seki City, Japan by a small shop that designs blades and specializes in finish sharpening. The name loosely translates to "be happy," which is exactly what these knives tend to produce. Aogami Super is the core steel across the entire AS Western line - the finest alloy in the Hitachi blue paper steel family, enriched with tungsten, chromium, and vanadium for exceptional edge retention and the ability to take a level of sharpness that most stainless steels cannot replicate. We specify each batch hardened to HRC 64 and test for consistency. CKTG is the only place these knives are available.
At 210mm this gyuto chef 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 210mm this gyuto chef 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: 210mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Best gyutoPosted By: Michael ju - verified customer
8 people found this review helpful
Hi MarkI used have kohetsu as gyuto 270 wa, it was amazing knifeBut at my busy sushi bar situation, I needed shorter gyuto for speed up.I bought kohetsu hap40 western 210, I liked it but I needed more acurate cut. To me, pure carbon steel is preferred for cutting strength of precise and beauty cut, like a kitaoka wht
8 people found this review helpful
Hi MarkI used have kohetsu as gyuto 270 wa, it was amazing knifeBut at my busy sushi bar situation, I needed shorter gyuto for speed up.I bought kohetsu hap40 western 210, I liked it but I needed more acurate cut. To me, pure carbon steel is preferred for cutting strength of precise and beauty cut, like a kitaoka wht
