Sanjo City in Niigata Prefecture is one of Japan great metalworking centers - a city with centuries of hammer-forged craft behind it and workshops that still produce knives the traditional way. The Kohetsu White #2 line comes from that tradition: White #2 carbon steel at 62 HRC, soft iron cladding, kurouchi (black forge) finish, hammer forged and finished with a walnut octagonal handle and black pakka ferrule. Kohetsu loosely translates to "be happy" - and at this price for this steel and construction, that is an easy promise to keep. Made exclusively for CKTG.
The santoku - three virtues in Japanese, for slicing, dicing, and mincing - is the all-purpose kitchen knife for cooks who prefer a shorter, compact blade. At 169mm and 49mm height this is a well-proportioned santoku that handles the full range of daily prep tasks light in hand at 4.4 oz. White #2 sharpens to a keener edge than Blue #2 - the tradeoff is slightly less toughness, but for home cooks and professionals who sharpen regularly it is an excellent choice. The kurouchi finish on the soft iron cladding gives it a rustic character that stands apart from polished alternatives at this price. Weight: 4.4 oz (124g). Blade height: 49mm. Spine: 4mm. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. CKTG is the only source for the Kohetsu White #2 line.
What Customers Are Saying: One five-star review. The reviewer received it as a gift and notes no defects and even grinds, a straight handle, and good heat treatment. He addresses a common concern directly: some cooks describe Kohetsu as having a factory knife feel, and his view is that at this price point that is a good thing - consistent, reliable, and exactly what it should be. A solid introduction to White #2 carbon steel at an accessible price.
Care Instructions: White #2 is a reactive carbon steel and soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black forge) finish on the cladding helps protect the flanks and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - White #2 at 62 HRC is one of the easiest carbon steels to sharpen and takes an exceptionally fine edge. Strop regularly between sharpenings.
The santoku - three virtues in Japanese, for slicing, dicing, and mincing - is the all-purpose kitchen knife for cooks who prefer a shorter, compact blade. At 169mm and 49mm height this is a well-proportioned santoku that handles the full range of daily prep tasks light in hand at 4.4 oz. White #2 sharpens to a keener edge than Blue #2 - the tradeoff is slightly less toughness, but for home cooks and professionals who sharpen regularly it is an excellent choice. The kurouchi finish on the soft iron cladding gives it a rustic character that stands apart from polished alternatives at this price. Weight: 4.4 oz (124g). Blade height: 49mm. Spine: 4mm. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. CKTG is the only source for the Kohetsu White #2 line.
What Customers Are Saying: One five-star review. The reviewer received it as a gift and notes no defects and even grinds, a straight handle, and good heat treatment. He addresses a common concern directly: some cooks describe Kohetsu as having a factory knife feel, and his view is that at this price point that is a good thing - consistent, reliable, and exactly what it should be. A solid introduction to White #2 carbon steel at an accessible price.
Care Instructions: White #2 is a reactive carbon steel and soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black forge) finish on the cladding helps protect the flanks and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - White #2 at 62 HRC is one of the easiest carbon steels to sharpen and takes an exceptionally fine edge. Strop regularly between sharpenings.
- Brand: Kohetsu
- Exclusive: CKTG Exclusive - Available Only at CKTG
- Location: Sanjo City, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: White #2 (Shirogami #2) Carbon Steel
- Cladding: Soft Iron
- HRC: 62
- Finish: Kurouchi (Black Forge)
- Edge Grind: Even 50/50 Double Bevel
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 4.4 oz (124g)
- Blade Length: 169mm
- Total Length: 306mm
- Spine Thickness at Heel: 4mm
- Blade Height: 49mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Nice, December 26, 2024Posted By: Marshall Manchester
26 people found this review helpful
I think this is a really good knife for the money. I got it as a gift, there were no defects. I have heard people say Kohetsu has a factory knife feel, but at this price point that is a good thing. The grinds are even, the handle is straight and the heat treat seems good. What more can you ask for.
26 people found this review helpful
I think this is a really good knife for the money. I got it as a gift, there were no defects. I have heard people say Kohetsu has a factory knife feel, but at this price point that is a good thing. The grinds are even, the handle is straight and the heat treat seems good. What more can you ask for.
