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If you are looking to enter the world of carbon steel Japanese knives, we highly recommend the Kohetsu Blue #2 line of knives as a great place to start.
This 240mm gyuto is a great cutter at a fantastic price. The larger than normal handle is balanced by the finely ground blade. It’s an attractive knife full of character while being easy to maintain.
While carbon steels require some care in that they can discolor or rust, the addition of a stainless cladding reduces this to just the exposed edge. The extra care needed on this edge is offset by the much easier sharpening characteristics of the metal. Even a novice sharpener will feel comfortable bringing this edge up to its full potential.
The knife comes with a very good asymmetrical grind that is about 60/40 making it great for left- and right-handed users.
You will be hard-pressed to find a better value in a knife than this lovely 240mm Kohetsu gyuto. The knife is topped off with a very nice urushi finished handle made of solid oak wood in an octagonal configuration.Brand: Kohetsu
Line: Blue #2
Location: Seki, Japan
Maker: Tsukahara san
Edge Steel: Hitachi Blue #2 Carbon Steel
Cladding: Stainless Steel
Finish: Migaki
Edge Grind: Double Bevel 60/40
HRC: 62-63
Weight: 5.2 ounces
Blade Length: 236 mm
Overall Length: 380 mm
Thickness at Heel: 2.2 mm
Blade Height: 46mm
Handle: Oak Octagonal
Handle Finish: Burnt Urushi
This 240mm gyuto is a great cutter at a fantastic price. The larger than normal handle is balanced by the finely ground blade. It’s an attractive knife full of character while being easy to maintain.
While carbon steels require some care in that they can discolor or rust, the addition of a stainless cladding reduces this to just the exposed edge. The extra care needed on this edge is offset by the much easier sharpening characteristics of the metal. Even a novice sharpener will feel comfortable bringing this edge up to its full potential.
The knife comes with a very good asymmetrical grind that is about 60/40 making it great for left- and right-handed users.
You will be hard-pressed to find a better value in a knife than this lovely 240mm Kohetsu gyuto. The knife is topped off with a very nice urushi finished handle made of solid oak wood in an octagonal configuration.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Punches above its classPosted By: R
3 people found this review helpful
I bought a pair of the 210's and a pair of these 240's. Got the finishing service on one of the 240's as a reference, and it's pretty crazy how sharp these thin blades can get. I tossed a grape onto the blade and it split in half. Aside from fooling around with it like a child on Christmas morning, it actually performs great as an "all-around" kitchen knife, and speeds up the prep work. With the right technique and polish, it'll chop tomatoes with almost zero sticking. Fun stuff.
What I don't get is why some people on the web complain about Kohetsu. House brand or not, these knives keep up with knives at the next price range.
3 people found this review helpful
I bought a pair of the 210's and a pair of these 240's. Got the finishing service on one of the 240's as a reference, and it's pretty crazy how sharp these thin blades can get. I tossed a grape onto the blade and it split in half. Aside from fooling around with it like a child on Christmas morning, it actually performs great as an "all-around" kitchen knife, and speeds up the prep work. With the right technique and polish, it'll chop tomatoes with almost zero sticking. Fun stuff.
What I don't get is why some people on the web complain about Kohetsu. House brand or not, these knives keep up with knives at the next price range.
