The Kohetsu VG5 line was built around a simple goal: deliver excellent performance at an accessible price. VG5 is a refined stainless steel with exacting alloys - not mass-produced, similar to VG10 but with higher vanadium and no cobalt, which makes it tougher and less chip-prone while remaining easy to sharpen on quality water stones. At 60-61 HRC the edge is sharp out of the box and holds up well through daily kitchen use. Made exclusively for CKTG by the Tsukahara family in Seki City, Japan.
The sujihiki is Japan dedicated slicing knife - long, narrow, built for single-stroke cuts through fish, roasts, and proteins without tearing or compression. VG5 at 60-61 HRC holds the fine slicing edge well between sharpenings. Grey stabilized pakka wood octagonal handle with black pakka ferrule. The 60/40 asymmetric grind works equally well for right- and left-handed cooks. Stainless cladding over the VG5 core keeps daily maintenance simple - hand wash, dry, put away. Fit and finish are solid throughout. CKTG is the only source for the Kohetsu VG5 line.
Care Instructions: VG5 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones - VG5 sharpens more easily than VG10 and responds well to regular stropping between sessions. Use wood or rubber cutting boards only.
The sujihiki is Japan dedicated slicing knife - long, narrow, built for single-stroke cuts through fish, roasts, and proteins without tearing or compression. VG5 at 60-61 HRC holds the fine slicing edge well between sharpenings. Grey stabilized pakka wood octagonal handle with black pakka ferrule. The 60/40 asymmetric grind works equally well for right- and left-handed cooks. Stainless cladding over the VG5 core keeps daily maintenance simple - hand wash, dry, put away. Fit and finish are solid throughout. CKTG is the only source for the Kohetsu VG5 line.
Care Instructions: VG5 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones - VG5 sharpens more easily than VG10 and responds well to regular stropping between sessions. Use wood or rubber cutting boards only.
- Brand: Kohetsu
- Exclusive: CKTG Exclusive - Available Only at CKTG
- Blacksmith: Tsukahara Family
- Location: Seki City, Japan
- Construction: San Mai
- Edge Steel: VG5 Stainless
- Cladding: Stainless
- HRC: 60-61
- Finish: Migaki (Polished)
- Edge Grind: 60/40 Asymmetric Double Bevel
- Handle: Stabilized Grey Pakka Wood Octagonal
- Ferrule: Black Pakka Wood
- Blade Length: 270mm
