The Kohetsu brand is our in-house line of high performance Japanese kitchen knives. They are made exclusively for CKTG customers by some of the finest blacksmiths working today.
Over the years we have assembled a comprehensive range of different knives utilizing various materials and techniques. We are very pleased to add to that list with our new line of Kohetso Shinano knives.
The Shinano brand knives are made using the ever popular Blue #2 steel. This is by far one of the most loved steels in the world of Japanese knives. It is a high carbon steel that is known for its superior edge retention and its ability to take a more acute edge than White steels. The core steel is hardened to 62 HRC. An outer layer of stainless steel is applied san-mai style to protect and strengthen the Blue #2 inner core. It also makes daily maintenance a lot easier. San-mai translates to “three flat things” and it refers to the construction technique used in the manufacture of the blade where two layers of a softer steel are used to encase the central core or “hagane.” The core steel is exposed at the blade edge and also in the spine when viewed from above.
The blade path has been given a great looking matte finish which contrasts beautifully with the hamon-look line, where the hagane is exposed at the edge bevel. It has a symmetrical 50/50 grind which is particularly well executed.
This 210mm gyuto is a bit over sized at 215mm and features a generous blade height of 48mm. It is about average in weight for this size blade at 6.2oz. We have finished this with a lovely walnut octagonal handle.
This knife comes out of the box very sharp and clean. I did run it on a leather strop to make it able to push through paper. Enjoying it very much. Study design and grip. Is heavier than most carbon knives.
Holds an edge like no other knife I've ever owned. Used everday for the past 2 months & only had to sharpen it once. I'm about to put it on my 1000 & 2000-grit whetstone for the second time this week. I'm in love with this knife!