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 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 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 oversized 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 octagonal semi-custom handle made from walnut with a maple ferrule.
Blacksmith: It's a secret
Construction: San Mai
Edge Steel: Blue #2
Knife Type: Gyuto
Weight: 6.6 ounces
Blade Length: 215 mm
Blade Height: 48 mm
Spine Thickness 4mm
Grind: Even 50/50
Handle: Custom Octagonal
Please note the photo is the newest version of handle, not the video
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