Posted By: Edward Roth
- verified customerOK, I am fan of Kohetsu...Especially if you do not need or want "art" knives. I honestly don't think line cooks or home cooks, heck even some pro chefs need look any further than Kohetsu for knives. They use some of the best steels you can find, they are extremely sharp and have extreme sharpenability. Kohetsu knives are simple with a workhorse sensibility,use me everyday for everything vibe that is just plain fun in the kitchen. I bought the 120 petty to use as a longer paring knife and it suits that roll with ease and aplomb. Is it sharp? I cut myself while looking at and turning the blade just barely touching a finger when it was knew, yes, it is sharp. And it sharpens very easy on a 2000 green brick followed by a King 6000. Anyone needing a short petty should look at Kohetsu line. Word!
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