This Kohetsu Santoku was created to make life easier for busy home cooks who want real performance without fuss. Made in Japan exclusively for ChefKnivesToGo, it’s designed to be durable, affordable, and excellent at its job. The santoku profile offers great balance and control, making it a dependable everyday knife for vegetables, proteins, and general prep while staying light and easy to handle.
The blade is forged from Hitachi White #2 carbon steel, a classic Japanese steel prized for its fine grain, sharpness, and ease of sharpening. Soft iron cladding and a traditional kurouchi finish help protect the core while giving the knife a rustic, workhorse appearance. Finished with a comfortable octagonal walnut handle and black pakka wood ferrule, this knife delivers excellent cutting feel and timeless simplicity. Kohetsu loosely translates to “be happy,” and this santoku is built to live up to its name.
Care Instructions: Hand wash only and dry immediately after use. Do not leave the knife wet or store it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board.
Brand: Kohetsu Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Edge Steel: White #2 Carbon Steel Cladding: Soft Iron Finish: Kurouchi Edge Grind: Even (see choil photo) Weight: 4.4 oz (124 g) Edge Length: 169 mm Total Length: 306 mm Spine Thickness at Heel: 4 mm Blade Height: 49 mm Handle: Walnut, Octagonal Ferrule: Black Pakka Wood
The blade is forged from Hitachi White #2 carbon steel, a classic Japanese steel prized for its fine grain, sharpness, and ease of sharpening. Soft iron cladding and a traditional kurouchi finish help protect the core while giving the knife a rustic, workhorse appearance. Finished with a comfortable octagonal walnut handle and black pakka wood ferrule, this knife delivers excellent cutting feel and timeless simplicity. Kohetsu loosely translates to “be happy,” and this santoku is built to live up to its name.
Care Instructions: Hand wash only and dry immediately after use. Do not leave the knife wet or store it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board.
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.
