- Knife Brands
Knife Brands- Anryu Hamono
- Artifex
- CCK Cleavers
- Chopper King
- Daovua Knives
- Doberman Forge
- Doi Knives
- Enami Knives
- Enjin Knives
- Gihei Knives
- Harukaze Knives
- Hatsukokoro Knives
- Hinokuni Knives
- Ishikawa Knives
- Kamo, (Katsuyasu)
- Kamo, (Shiro)
- Kanehide Knives
- Kanetsugu Cutlery
- Kanjo Knives
- Karaku Knives
- Katayama Knives
- Kato (Yoshimi)
- Kikuichi Knives
- Kitaoka Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kotetsu Knives
- Kurosaki Knives
- Kurotori Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masui Knives
- Masutani Knives
- Matsubara Knives
- Miki Hamono
- Mikisyo Hamono
- Misuzu Knives
- Myojin Knives
- Moritaka Knives
- Knife Types
- Accessories
Accessories
- Add On Items
- Blade Guards
- Carbon Steel Pots & Pans
- Chef Equipment
- Chopsticks
- Cutting Boards
- Higo Folders, Hunters, Axes
- Gift Ideas
- Hand Held Sharpeners
- Kitchen Tools
- Kitchen Shears
- Knife Bags
- Knife Sharpeners
- Knife Sharpening Service
- Knife Storage
- Peelers & Tweezers
- Sayas
- Sharpening Accessories
- Sharpening Steels
- Sharpening Stones
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
Kohetsu is an in-house brand of kitchen knives created exclusively for us at CKTG. The word Kohetsu roughly translates to “be happy” and we really think that is a perfect description for these well-made and keenly priced knives. 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 is a 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 steel for easy care. Over time the edge will darken and it will look more attractive with age and use.
The gyuto featured here is a medium-length blade that will work in most kitchen environments. It is long enough to tackle most ingredients while being compact enough for easy use in smaller kitchens and spaces. The grinds on these knives are quite exceptional and the edge is pretty sharp right out of the box.
Please note that 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.Steel: Aogami Super Clad with Stainless
Handle: Mahogany
Edge Grind: 60/40 Asymmetric (ok for left or right)
Weight: 6.7 oz (190 g)
Blade Length: 209 mm
Total Length: 335 mm
Spine Thickness at Base: 2.0 mm
Blade Height: 45.4 mm
Photos by Gustavo Bermudez
AS stands for Aogami Super steel. It is a 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 steel for easy care. Over time the edge will darken and it will look more attractive with age and use.
The gyuto featured here is a medium-length blade that will work in most kitchen environments. It is long enough to tackle most ingredients while being compact enough for easy use in smaller kitchens and spaces. The grinds on these knives are quite exceptional and the edge is pretty sharp right out of the box.
Please note that 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.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Best gyutoPosted By: Michael ju - verified customer
1 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
1 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
