The handle on this gyuto was installed too far forward. It is new and has never been used.
Sanjo City has a centuries-old tradition in hammer-forged metalwork - a city organized around the craft, where quality and consistency are built into the production culture rather than enforced from outside. The workshop that makes the Kohetsu SLD line for CKTG is undisclosed but top-tier, and the knives reflect that: excellent fit and finish, precise heat treatment, and a stamped lattice pattern on the jigane (outer cladding) that gives the line a visual identity unlike anything else at the price. SLD semi-stainless tool steel at 61-62 HRC. Made exclusively for CKTG.
The 210mm Gyuto is the most popular size in the SLD line - versatile, well-proportioned, and built around the distal taper and thin geometry that makes Kohetsu knives outperform their price. Weighing just under 6oz, it handles the full range of daily prep tasks with ease. The even, double-bevel grind works equally well for right- and left-handed cooks, and the stainless cladding over the SLD core keeps daily maintenance simple. CKTG is the only source for the Kohetsu SLD line.
What Customers Are Saying: A professional cook sharpened the knife a few days after arrival and reports it holding a good edge through daily kitchen use. A three-time Kohetsu SLD buyer calls it great bang for the buck - a few strokes on the strop produce a wicked edge, and the lattice design consistently draws compliments from anyone who sees it in the kitchen.
Care Instructions: SLD is a semi-stainless tool steel - highly stain resistant under normal kitchen conditions. Hand wash and dry after each use. Avoid the dishwasher. The stainless cladding fully protects the flanks, and the SLD core resists discoloration well, but drying after use is still good practice. Sharpen on quality water stones - SLD at 61-62 HRC sharpens easily and responds well to stropping. Use wood or rubber cutting boards. Avoid bones and frozen foods.Brand: Kohetsu
Exclusive: Available Only at CKTG
Location: Sanjo City, Japan
Construction: San Mai
Edge Steel: SLD Semi-Stainless Tool Steel
Cladding: Stainless
HRC: 61-62
Finish: Stamped Lattice with Polish
Edge Grind: Even, Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 5.7 oz (160 g)
Blade Length: 214 mm
Total Length: 367 mm
Spine Thickness at Heel: 4 mm
Blade Height: 48 mm
Sanjo City has a centuries-old tradition in hammer-forged metalwork - a city organized around the craft, where quality and consistency are built into the production culture rather than enforced from outside. The workshop that makes the Kohetsu SLD line for CKTG is undisclosed but top-tier, and the knives reflect that: excellent fit and finish, precise heat treatment, and a stamped lattice pattern on the jigane (outer cladding) that gives the line a visual identity unlike anything else at the price. SLD semi-stainless tool steel at 61-62 HRC. Made exclusively for CKTG.
The 210mm Gyuto is the most popular size in the SLD line - versatile, well-proportioned, and built around the distal taper and thin geometry that makes Kohetsu knives outperform their price. Weighing just under 6oz, it handles the full range of daily prep tasks with ease. The even, double-bevel grind works equally well for right- and left-handed cooks, and the stainless cladding over the SLD core keeps daily maintenance simple. CKTG is the only source for the Kohetsu SLD line.
What Customers Are Saying: A professional cook sharpened the knife a few days after arrival and reports it holding a good edge through daily kitchen use. A three-time Kohetsu SLD buyer calls it great bang for the buck - a few strokes on the strop produce a wicked edge, and the lattice design consistently draws compliments from anyone who sees it in the kitchen.
Care Instructions: SLD is a semi-stainless tool steel - highly stain resistant under normal kitchen conditions. Hand wash and dry after each use. Avoid the dishwasher. The stainless cladding fully protects the flanks, and the SLD core resists discoloration well, but drying after use is still good practice. Sharpen on quality water stones - SLD at 61-62 HRC sharpens easily and responds well to stropping. Use wood or rubber cutting boards. Avoid bones and frozen foods.
