The Kohetsu line of knives is created for us at CKTG by some of the finest smiths and sharpeners in Japan. The full range of eight lines encompasses many different steels, techniques, and styles of blades. But they share one thing in common: they bring you the best cutting performance using the top steels on the market with impeccable heat treatment and nice, thin grinds at an affordable price.
The stainless steel used in the Kohetsu Tsuchime knives is VG-5, which is listed at a hardness of 60. While hardness is only one of the factors when buying a knife, it is helpful to know. In terms of VG-5, 60 HRC is about as hard as this steel is normally taken. It is a tough steel, capable of taking a very nice edge and holding it through a long day at the chopping board. It is also a fairly easy stainless steel to sharpen as compared to other stainless alloys out there.
This is a short blade with big aspirations as a versatile cutting tool around the kitchen. Hand held processes are where it shines, along with the ability to take on garnishes and artistic style cutting techniques. This is a tight and rigid knife that flies though herbs and other small items. A great looking black pakka wood Western-style handle and stainless steel bolster complete the package.
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Very grateful such a dedicated and informative group of people provide excellent steel at competitive prices with superior customer service! A million thank yous!
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