Kohetsu SLD Bunka 210mm. Top-tier steel, beautiful craftsmanship, great performance, and a very competitive price point make this Kohetsu SLD 210mm gyuto an excellent option for anyone looking for first-rate cutlery on a budget. SLD semi-stainless tool steel is well regarded for its great edge-taking and edge-holding properties. Hardened to 61-62 HRC, the SLD core steel balances acute beveling with a high level of toughness to weather tough kitchen tasks.
The SLD core is wrapped in a stainless steel cladding. Since the core steel is very stain resistant and the cladding is stainless, discoloration is nonexistent during normal use. A very unique lattice work aesthetic with a polished finish adorns the knife.Brand: Kohetsu
Line: SLD
Location: Sanjo City, Japan
Construction: San Mai
Cladding: Stainless
Edge: SLD Stainless Steel
Grind: Even
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 6.2 oz (176 g)
Edge Length: 212 mm
Total Length: 367 mm
Spine Thickness at Heel: 4 mm
Blade Height: 49 mm
Photos by Gustavo Bermudez
The SLD core is wrapped in a stainless steel cladding. Since the core steel is very stain resistant and the cladding is stainless, discoloration is nonexistent during normal use. A very unique lattice work aesthetic with a polished finish adorns the knife.
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval) I thought only expensive lasers looked like this, November 17, 2024Posted By: Nathan
1 people found this review helpful
A knife is a sharp piece of steel and anything will cut if sharpened, the rabbit hole of J. knives is confusing. This knife was picked for function first and looks second but it has made no compromise in either. The lattice pattern is something you will not see on knives until about a $350 price range, this one is $130.
Most Chefs aren't making a lot, so it got annoying trying to find info on a work knife instead of a art piece. We use hard plastic cutting boards in every kitchen Ive been to, I only met one Chef that went out of his way to have his own wood boards for his special laser thin J knives. Paper thin apple drag cuts and they fall off before the next slice. The pattern being function is really the biggest selling point, the quality of what I got is amazing. This cost less then my Benchmade pocketknife and is 5x the craft
Carbon steel will turn the onions black and while they still taste good, they're unappealing to serve. So I needed a knife that doesn't react so much.
The knives are hand forged by a blacksmith and simply sold under the CKTG store page so you are getting a handmade knife with intricate lattice work and grinding for $130. I think Kohetsu is like Costco Kirkland if you will, its the real product just under the store name. And the stamping on the blade is in Japanese. So really you pay for a Knife from CKTG and you get a real smiths work with their name on it.
The knife description is a little incorrect. It is a layered knife and the layers beautifully compliment the blade edge.. The lattice work and cladding is stainless. The SLD core is a highly resistant metal but it can still stain be mindful if you buy this! You can wash it with soap and water but if you leave it in the sink all afternoon you will ruin the blade edge. The knife has very low reactivity. After 8hrs of chopping lettuce, onions, figs, braised pears - The knife is developing a lovely hue along the edge and lower grind where the cladding thins out. This is exactly what I wanted personally because full stainless - I do not like. But caution to those that buy an SLD it isnt a dummy proof cuisine art knife
I am very happy with this knife. Thick spine and down slope; but the edge and tip and tapered beautifully. The layering process and reaction it has combined, gives the knife's edge the illusion of yaki-ire forge. Very stoked with this purchase and the Generic Gyuto 210mm Saya will fit it. Id give it a A grade on fit.
Only gripe is the heel of the blade kinda curves up a mm or so. So if you hold the knife on a cutting board like the pic, you gotta be mindful with herbs and that heel or you'll get accordion cuts. Not a biggie, since its less than a MM and the last 1/4 inch of the blade itll flatten out when I sharpen it. I think that would be the purpose of the finishing sharpening service they have, since its a handmade item its really not a complaint just double check before you cut or you'll do the job twice. Thank you to CKTG, will be looking at more SLDs
Head Chef at my work has a custom limited edition knife that he probably spent $400 on and said its fairly comparable in duty to his so that and the Smith markings have made me really comfortable with Kohetsu. Hes been cooking for over 20 years and said a good workhorse is a Dalstrong or Mac, if I want a handmade knife go for it...so after using this knife and looking it over. I would say if you have problems in the kitchen it may be user error. Theres no reason not to pass up this knife unless you just want to wear your money in the kitchen... No one is gonna go "OH IS THAT A..." so I'll be buying the store brand Kohetsu all day long
-Hand forged
-intricate forge pattern
-alloy, multi layer steel
-pitting which shows it was hammered and ground to shape
-walnut is expensive wood even for a lil handle
1 people found this review helpful
A knife is a sharp piece of steel and anything will cut if sharpened, the rabbit hole of J. knives is confusing. This knife was picked for function first and looks second but it has made no compromise in either. The lattice pattern is something you will not see on knives until about a $350 price range, this one is $130.
Most Chefs aren't making a lot, so it got annoying trying to find info on a work knife instead of a art piece. We use hard plastic cutting boards in every kitchen Ive been to, I only met one Chef that went out of his way to have his own wood boards for his special laser thin J knives. Paper thin apple drag cuts and they fall off before the next slice. The pattern being function is really the biggest selling point, the quality of what I got is amazing. This cost less then my Benchmade pocketknife and is 5x the craft
Carbon steel will turn the onions black and while they still taste good, they're unappealing to serve. So I needed a knife that doesn't react so much.
The knives are hand forged by a blacksmith and simply sold under the CKTG store page so you are getting a handmade knife with intricate lattice work and grinding for $130. I think Kohetsu is like Costco Kirkland if you will, its the real product just under the store name. And the stamping on the blade is in Japanese. So really you pay for a Knife from CKTG and you get a real smiths work with their name on it.
The knife description is a little incorrect. It is a layered knife and the layers beautifully compliment the blade edge.. The lattice work and cladding is stainless. The SLD core is a highly resistant metal but it can still stain be mindful if you buy this! You can wash it with soap and water but if you leave it in the sink all afternoon you will ruin the blade edge. The knife has very low reactivity. After 8hrs of chopping lettuce, onions, figs, braised pears - The knife is developing a lovely hue along the edge and lower grind where the cladding thins out. This is exactly what I wanted personally because full stainless - I do not like. But caution to those that buy an SLD it isnt a dummy proof cuisine art knife
I am very happy with this knife. Thick spine and down slope; but the edge and tip and tapered beautifully. The layering process and reaction it has combined, gives the knife's edge the illusion of yaki-ire forge. Very stoked with this purchase and the Generic Gyuto 210mm Saya will fit it. Id give it a A grade on fit.
Only gripe is the heel of the blade kinda curves up a mm or so. So if you hold the knife on a cutting board like the pic, you gotta be mindful with herbs and that heel or you'll get accordion cuts. Not a biggie, since its less than a MM and the last 1/4 inch of the blade itll flatten out when I sharpen it. I think that would be the purpose of the finishing sharpening service they have, since its a handmade item its really not a complaint just double check before you cut or you'll do the job twice. Thank you to CKTG, will be looking at more SLDs
Head Chef at my work has a custom limited edition knife that he probably spent $400 on and said its fairly comparable in duty to his so that and the Smith markings have made me really comfortable with Kohetsu. Hes been cooking for over 20 years and said a good workhorse is a Dalstrong or Mac, if I want a handmade knife go for it...so after using this knife and looking it over. I would say if you have problems in the kitchen it may be user error. Theres no reason not to pass up this knife unless you just want to wear your money in the kitchen... No one is gonna go "OH IS THAT A..." so I'll be buying the store brand Kohetsu all day long
-Hand forged
-intricate forge pattern
-alloy, multi layer steel
-pitting which shows it was hammered and ground to shape
-walnut is expensive wood even for a lil handle
SLD is excellent Posted By: Chef Aaron Dean
4 people found this review helpful
I have two other sizes in this Kohestu line and they are all high performers. The SLD steel is extremely tough and wear resistant. They can tough some tough use on the cutting boards and hold an edge very well. I have many knives with top steels like ZDP, HAP 40 and R2 and the SLD steel keeps up. These knives are a bit thicker on the spine but taper off well and cut fantastically! Would recommend Kohestu knives to any professional chef in the game. Don’t waist your time and money with manufactured mainstream knives. Support quality craftsman and family business!
4 people found this review helpful
I have two other sizes in this Kohestu line and they are all high performers. The SLD steel is extremely tough and wear resistant. They can tough some tough use on the cutting boards and hold an edge very well. I have many knives with top steels like ZDP, HAP 40 and R2 and the SLD steel keeps up. These knives are a bit thicker on the spine but taper off well and cut fantastically! Would recommend Kohestu knives to any professional chef in the game. Don’t waist your time and money with manufactured mainstream knives. Support quality craftsman and family business!
First Bunka user review Posted By: Peter
2 people found this review helpful
Hi Mark; This is my favourite knife. I love how sharp it is out of the box, and how long it holds an edge. the fit and finish is really really good for the price point. It's really a super everyday every purpose knife. It just drops through food, it's that sharp. highly recommended!
2 people found this review helpful
Hi Mark; This is my favourite knife. I love how sharp it is out of the box, and how long it holds an edge. the fit and finish is really really good for the price point. It's really a super everyday every purpose knife. It just drops through food, it's that sharp. highly recommended!
