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Kohetsu AS Western Gyuto 210mm
Kohetsu AS Western Gyuto 210mm Kohetsu AS Western Gyuto 210mmKohetsu AS Western Gyuto 210mmKohetsu AS Western Gyuto 210mm
Kohetsu AS Western Gyuto 210mm Kohetsu AS Western Gyuto 210mmKohetsu AS Western Gyuto 210mmKohetsu AS Western Gyuto 210mm

Kohetsu AS Western Gyuto 210mm

Item #: KAS-G210

Average Customer Rating:
(5 out of 5 based on 1 reviews)

Read Reviews | Write a Review
Our Price: $175.00
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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 is 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. Please see the fourth picture for an example.

  • Steel: Aogami Super Clad with Stainless
  • Handle: Mahogany
  • Edge Length: 215mm
  • Spine Thickness at heel: 2.25mm
  • Height: 45.5mm
  • Edge Grind: 60/40 Asymmetric (ok for left or right)



  • Customer Reviews

    Reviews

    1 review(s) WRITE A REVIEW (Reviews are subject to approval)
      Best gyuto, December 7, 2015
    Posted By: Michael ju - verified customer

    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

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