At 150mm the Kohetsu AS Western petty sits at the longer end of the petty range - long enough for comfortable board work through proteins and produce, compact enough for in-hand trim work where a full chef knife feels like too much. Made in Seki City, Japan as a CKTG exclusive, the AS Western line uses Aogami Super carbon steel at HRC 64 with stainless cladding. Kohetsu loosely translates to "be happy" - an accurate description of what these knives tend to deliver at their price point.
At 150mm this petty knife features a thinner than average grind that lets the blade pass through food with minimal resistance - a quality that becomes immediately apparent on the first use. The 60/40 asymmetric grind works well for both right- and left-handed cooks. Stainless cladding over the Aogami Super core keeps the flanks protected and simplifies daily care while the carbon edge does the cutting work. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a standard that punches above the price point. Fit and finish are of a high standard throughout.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping.
At 150mm this petty knife features a thinner than average grind that lets the blade pass through food with minimal resistance - a quality that becomes immediately apparent on the first use. The 60/40 asymmetric grind works well for both right- and left-handed cooks. Stainless cladding over the Aogami Super core keeps the flanks protected and simplifies daily care while the carbon edge does the cutting work. The mahogany western handle with stainless bolster and three rivets is well executed - full tang construction, comfortable across grip styles, and finished to a standard that punches above the price point. Fit and finish are of a high standard throughout.
Care Instructions: Aogami Super is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - AS at HRC 64 rewards good sharpening technique and responds beautifully to stropping.
- Brand: Kohetsu
- Exclusive: CKTG Exclusive - Available Only at CKTG
- Location: Seki City, Japan
- Construction: San Mai
- Edge Steel: Aogami Super (Super Blue) Carbon Steel
- Cladding: Stainless Steel
- HRC: 64
- Edge Grind: 60/40 Asymmetric Double Bevel
- Handle: Mahogany Western - Full Tang
- Bolster: Stainless Steel
- Rivets: 3 Stainless
- Blade Length: 150mm
Reviews
7 review(s) WRITE A REVIEW (Reviews are subject to approval)
WonderfulPosted By: Robert
4 people found this review helpful
The Aogami Super Steel (IMO) the best steel for a knife if you use it professionally. I bought this knife to break down boneless inside beef bottom rounds and it works great. The tip gets under the silver skin easily and quickly removes it. Keeps an edge for which feels like forever. An added bonus is the bolster does not come down the edge so you can sharpen the whole edge of the knife.
4 people found this review helpful
The Aogami Super Steel (IMO) the best steel for a knife if you use it professionally. I bought this knife to break down boneless inside beef bottom rounds and it works great. The tip gets under the silver skin easily and quickly removes it. Keeps an edge for which feels like forever. An added bonus is the bolster does not come down the edge so you can sharpen the whole edge of the knife.
Nice Great pettyPosted By: Payson - verified customer
3 people found this review helpful
I love this knife. The fit and finish is great. AS steel has become my favorite I've used so far. 150mm is perfect for what I needed. Scoring duck breast, breaking down teres major, breaking down whole chicken and most importantly it's the perfect size for me to use during service. The AS sharpens really easy. I also slice crusty baguette during service which might make you cringe, but I have experienced zero micro chipping. The polished bevel on the right side throws me off a little while sharpening, but I've built up a good patina and isn't as noticeable now. I've used this in a professional setting for 6 months now and I don't know how I went without a 150mm petty for so long. Great bang for the buck.
3 people found this review helpful
I love this knife. The fit and finish is great. AS steel has become my favorite I've used so far. 150mm is perfect for what I needed. Scoring duck breast, breaking down teres major, breaking down whole chicken and most importantly it's the perfect size for me to use during service. The AS sharpens really easy. I also slice crusty baguette during service which might make you cringe, but I have experienced zero micro chipping. The polished bevel on the right side throws me off a little while sharpening, but I've built up a good patina and isn't as noticeable now. I've used this in a professional setting for 6 months now and I don't know how I went without a 150mm petty for so long. Great bang for the buck.
The Asymmetrical Hell Oh it all !Posted By: Donnel Huddleston - verified customer
3 people found this review helpful
Ground Too thick at the edge, improperly sharpened to compensate, blade ended up with a over sharpened rounded point, with a hated by me ASYMMETRICAL EDGE, I really like the steel used to make the blade though so I'll make the best of it, by fixing the sharpening issues myself and at the end of the day after I do the work it'll be a good small petty knife.
3 people found this review helpful
Ground Too thick at the edge, improperly sharpened to compensate, blade ended up with a over sharpened rounded point, with a hated by me ASYMMETRICAL EDGE, I really like the steel used to make the blade though so I'll make the best of it, by fixing the sharpening issues myself and at the end of the day after I do the work it'll be a good small petty knife.
everyday monster Sweet little pettyPosted By: Stephen - verified customer
5 people found this review helpful
I've used this bad boy everyday for about 4 months now. Sharpened twice. It holds its edge extremely well. It formed a patina super quick. I haven't had any rust issues at all, through hours of work. I typically use it for dexterous small prep work and slicing proteins on the line. Beats the heck out of the Tojiro 150 mm petty I used to have. Small gap between the handle and ferrule, but I care only about the performance. Thanks CKTG
5 people found this review helpful
I've used this bad boy everyday for about 4 months now. Sharpened twice. It holds its edge extremely well. It formed a patina super quick. I haven't had any rust issues at all, through hours of work. I typically use it for dexterous small prep work and slicing proteins on the line. Beats the heck out of the Tojiro 150 mm petty I used to have. Small gap between the handle and ferrule, but I care only about the performance. Thanks CKTG
Tom PettyPosted By: Mike Ring - verified customer
4 people found this review helpful
Picked this up for two reasons: teres majors and beef tenderloin trimming. This is my second Kohetsu, both with great grinds. I thoroughly enjoy the asymmetric convex grind for trimming silver skin. This knife rarely hits the board, and stays sharp. In a professional setting, I've trimmed over 100
4 people found this review helpful
Picked this up for two reasons: teres majors and beef tenderloin trimming. This is my second Kohetsu, both with great grinds. I thoroughly enjoy the asymmetric convex grind for trimming silver skin. This knife rarely hits the board, and stays sharp. In a professional setting, I've trimmed over 100
