We have created the Kohetsu line of knives for chefs of all kinds, whether amateur or professional. The blades are made from a variety of top shelf steels in many shapes, styles, and finishes. One of our very favorite steels is Aogami, or Blue #2 high carbon steel. This very popular alloy has been developed by Hitachi Metals and is liked by many makers and users of fine kitchen utensils. Blue #2 does display a slightly lower wear resistance when compared to Aogami 1 steel, but at the specified hardness of 62 HRC, this is barely discernible. One great attribute of Blue #2 steel is that it is quick to sharpen. This good looking kiritsuke is a gateway knife into the world of Japanese carbon steel blades. The super slim and thin blade is covered with a layer of stainless steel to enhance the strength of the knife while providing extra corrosion protection.
Kiritsuke style gyutos boast a profile that is quite flat from the heel to about two thirds along to end. They then transition into a gentle curve to the kiritsuke tip. The blade length of this specimen is 240mm at the edge which is perfectly proportioned to the 50mm height. Of course the outstanding physical feature of all kiritsuke knives is the reverse tanto tip, which results in a knife with a slightly different balance than a regular gyuto. The tip is also great at getting into tight spaces and doing detail work normally associated with thinner style blades.
Kohetsu loosely translates to "be happy" in Japanese and we hope this knife will make you happy for years to come.
Line: Blue #2
Location: Seki City, Japan
Construction: Laser Cut/San Mai
Cladding: Stainless Steel
Edge Steel: Aogami #2 (Blue #2)
Edge Grind: Asymmetric 60/40 (okay for lefties and righties)
Handle: Yo (Western) Bolsterless
Handle Scales: Black Pakka
Rivets: 3 (nickel)
Engraving: Kanji Etched
Spine Thickness: 2.2mm
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