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Kohetsu knives are an in-house brand of kitchen cutlery that we have made by the talented blacksmith, Tsukahara-San. The inner core, or hagane, is made from VG-10 stainless steel. VG-10 is a very popular alloy employed in the making of Japanese kitchen knives. It is used by many leading manufacturers and is fully stainless and thus really easy to maintain. Edge retention is of a high standard and it is well liked for its wear and corrosion resistance.
Tsukahara-San tempers the steel to a hardness of 60 HRC and then adds a cladding of stainless damascus using a san-mai construction. The lovely damascus pattern is obtained using an etched engraving technique. The fine looking kanji script is also etched for durability. This results in a great looking blade that is easy to maintain and care for.
At 135mm, this is a medium length blade with big aspirations as a versatile cutting tool around the kitchen. Board cutting and hand held processes are both within the scope of this blade, along with the ability to take on garnishes and artistic style cutting needs. This is a stout and rigid knife that flies though herbs and other small items with ease. The nicely finished black pakka wood handle feels good in the hand and will withstand the rigors of daily kitchen use.Brand: Kohetsu
Blacksmith: Tsukahara-San
Edge Steel: VG-10
HRC: 60
Cladding: Stainless Damascus
Edge Grind: Even 50/50
Type: Petty
Weight: 3.4 ounces
Blade Length: 135mm
Spine Thickness at Base: 1.9 mm
Blade Height: 30 mm
Handle: Western (Yo)
Scales: Black Pakka Wood
Tsukahara-San tempers the steel to a hardness of 60 HRC and then adds a cladding of stainless damascus using a san-mai construction. The lovely damascus pattern is obtained using an etched engraving technique. The fine looking kanji script is also etched for durability. This results in a great looking blade that is easy to maintain and care for.
At 135mm, this is a medium length blade with big aspirations as a versatile cutting tool around the kitchen. Board cutting and hand held processes are both within the scope of this blade, along with the ability to take on garnishes and artistic style cutting needs. This is a stout and rigid knife that flies though herbs and other small items with ease. The nicely finished black pakka wood handle feels good in the hand and will withstand the rigors of daily kitchen use.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Gift for my Mother, nearly perfect for her.Posted By: Daniel - verified customer
I purchased this Kohetsu 135mm as a birthday gift for my mother since she is a fan of my larger chef's knife, but wanted something a little smaller. This Kohetsu is beautiful, razor sharp, and very nimble. The handle is well suited for her smaller hands but I use it as well without any issue. A word of caution, mind the back edge! It's razor sharp from top to bottom, any accidental "touch" will result in a cut. Obvious, yes, but worth mentioning since there is no bolster. The Damascus looks great, small pockets of metal near the edge can look like stock-on food when hand washing so take a minute to memorize any spots as to not drive yourself nuts when cleaning up. I had never heard of Kohetsu, but I am very happy and would redo this purchase if I could go back.
I purchased this Kohetsu 135mm as a birthday gift for my mother since she is a fan of my larger chef's knife, but wanted something a little smaller. This Kohetsu is beautiful, razor sharp, and very nimble. The handle is well suited for her smaller hands but I use it as well without any issue. A word of caution, mind the back edge! It's razor sharp from top to bottom, any accidental "touch" will result in a cut. Obvious, yes, but worth mentioning since there is no bolster. The Damascus looks great, small pockets of metal near the edge can look like stock-on food when hand washing so take a minute to memorize any spots as to not drive yourself nuts when cleaning up. I had never heard of Kohetsu, but I am very happy and would redo this purchase if I could go back.
