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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 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
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 gyuto, December 7, 2015Posted 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
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
