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Tsukahara-san makes the Kohetsu AS line of knives in his shop, which is located in Seki City. This hotbed of knife makers is populated with some of the best craftsmen in the industry. We asked Tsukahara-san to make this line for us because of his abilities forging this very popular but sometimes difficult steel.
The knives feature a stainless steel san-mai cladding which protects the core steel, thus aiding with ease of maintenance and increasing strength. The edge will oxidize over time, so do be aware of this when cleaning and storing the knife.
The grind on this blade is very thin with good convexing, which results in less stiction. It has a nice progressive grind which Mr. Tsukahara biases more on the right side than the left. He also feathers and thins out the tip for greater cutting performance. Even though it is asymmetrical it will still work well for left- and right-handed users.
180mm is about as short as gyutos go. As such it will find an audience with users with smaller hands or cooks who are starting up in the kitchen and want a more controllable blade to start with. It will also do a wonderful job in restricted sized work areas and with smaller ingredients and garnishes. This really is a great little knife that performs right along with the big boys!Brand: Kohetsu
Blacksmith: Tsukahara San
Location: Seki, Japan
Construction: San Mai, Laser Cut
Edge Steel: Aogami Super Steel (AS)
Cladding: Stainless
Weight: 3.4 oz (96 g)
Blade Length: 179 mm
Total Length: 315 mm
Thickness at Heel: 2.1 mm
Blade Height: 41.4 mm
Edge Grind: 60/40 Asymmetric
Photos by Gustavo Bermudez
The knives feature a stainless steel san-mai cladding which protects the core steel, thus aiding with ease of maintenance and increasing strength. The edge will oxidize over time, so do be aware of this when cleaning and storing the knife.
The grind on this blade is very thin with good convexing, which results in less stiction. It has a nice progressive grind which Mr. Tsukahara biases more on the right side than the left. He also feathers and thins out the tip for greater cutting performance. Even though it is asymmetrical it will still work well for left- and right-handed users.
180mm is about as short as gyutos go. As such it will find an audience with users with smaller hands or cooks who are starting up in the kitchen and want a more controllable blade to start with. It will also do a wonderful job in restricted sized work areas and with smaller ingredients and garnishes. This really is a great little knife that performs right along with the big boys!
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Favorite knife in my kitchen, September 24, 2022Posted By: Henry Rice
A quick bit of background, I own both the 180mm and 240mm version of this knife. I also have an assortment of other Japanese knifes in the kitchen.
Out of all of those, this 180mm gyuto is easily my favorite. The quality of the steel and its ability to hold an edge is excellent, and it's light and maneuverable. I wish I had bought this sooner -- I've owned the 240mm version for 4-5 years now, and it's also great, but especially in a small kitchen I find the 240mm version a little large and unwieldy.
No such issues with this 180mm version, I find it blazingly fast and a joy to use. For me, this hits my sweet spot where elegant simplicity meets exceptional function. Save for the transition between the cladding and the core steel, it's not a flashy knife and it doesn't scream that it's special, but in my mind that makes it better. It asks to be used, not framed.
Also, for my preference, the octagonal wa handle is unbeatable.
I have recommended this knife to friends, and 100% believe it's a worthy acquisition for anyone who finds joy in cooking.
A quick bit of background, I own both the 180mm and 240mm version of this knife. I also have an assortment of other Japanese knifes in the kitchen.
Out of all of those, this 180mm gyuto is easily my favorite. The quality of the steel and its ability to hold an edge is excellent, and it's light and maneuverable. I wish I had bought this sooner -- I've owned the 240mm version for 4-5 years now, and it's also great, but especially in a small kitchen I find the 240mm version a little large and unwieldy.
No such issues with this 180mm version, I find it blazingly fast and a joy to use. For me, this hits my sweet spot where elegant simplicity meets exceptional function. Save for the transition between the cladding and the core steel, it's not a flashy knife and it doesn't scream that it's special, but in my mind that makes it better. It asks to be used, not framed.
Also, for my preference, the octagonal wa handle is unbeatable.
I have recommended this knife to friends, and 100% believe it's a worthy acquisition for anyone who finds joy in cooking.
Kohetsu Aogami SuperPosted By: Joseph Lee - verified customer
1 people found this review helpful
Love this knife! I just retired my first Kohetsu Aogami Super that I purchased 2 years ago. Light as a feather and razor sharp out of the box. Super nimble blade and a very comfortable handle. Easy to sharpen with good stones. Incredible value for the money. My last one has been well abused in a professional kitchen for the last 2 years. Great service from Mark, as usual!
1 people found this review helpful
Love this knife! I just retired my first Kohetsu Aogami Super that I purchased 2 years ago. Light as a feather and razor sharp out of the box. Super nimble blade and a very comfortable handle. Easy to sharpen with good stones. Incredible value for the money. My last one has been well abused in a professional kitchen for the last 2 years. Great service from Mark, as usual!
