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At 180mm, this knife is as small as gyutos get. It is a good choice for lovers of shorter blades or those with very restricted board space. It is also a great choice for prepping garnishes and other smaller items. This knife will appeal to rock and push cutters alike. It has a nice thin spine that tapers towards the tip and it also exhibits a fairly thin grind behind the edge.
The Kohetsu AS Western Gyuto is made with stainless cladding over a core of Aogami Super steel. AS is regarded as a fantastic carbon steel for kitchen knives. We specified that the steel be hardened to an HRC rating of 64. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time which will aid in its protection and add to the great looks of this kitchen workhorse.
The handles feature a full tang style, nicely made out of mahogany wood with three stainless rivets and a stainless bolster.
Kohetsu knives are about bringing you the best cutting performance using the top steels on the market with impeccable heat treatment and nice, thin grinds at an affordable price. This line has taken us years to develop and refine and we think the efforts have paid off.Brand: Kohetsu
Location: Seki City, Japan
Bladesmith: Tsukahara-San
Construction: San Mai, Laser Cut
Type: Gyuto
Edge Grind: Double Bevel (See Choil Shot)
Weight: 5.3 oz (152 g)
Blade Length: 176 mm
Total Length: 298 mm
Spine Thickness at Base: 2.1 mm
Blade Height: 42 mm
Handle: Western
Scales: Rosewood
Tang: Full Tang
The Kohetsu AS Western Gyuto is made with stainless cladding over a core of Aogami Super steel. AS is regarded as a fantastic carbon steel for kitchen knives. We specified that the steel be hardened to an HRC rating of 64. The stainless cladding protects the blade from corrosion and makes for easy maintenance. The exposed AS steel edge needs to be kept dry but will develop a patina over time which will aid in its protection and add to the great looks of this kitchen workhorse.
The handles feature a full tang style, nicely made out of mahogany wood with three stainless rivets and a stainless bolster.
Kohetsu knives are about bringing you the best cutting performance using the top steels on the market with impeccable heat treatment and nice, thin grinds at an affordable price. This line has taken us years to develop and refine and we think the efforts have paid off.
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval) Better than the famed Hiromoto Let’s Cook Great knife, sharpens easily, holds its edge wellPosted By: John Potter
4 people found this review helpful
I have several Japanese knives, but this is the first made of Aogami Super steel. The blade is clad with stainless steel, so only a few millimeters of the AS steel is exposed. With regular use, that portion has developed a lovely patina. The rosewood handle is attractive, as well. My other Japanese knives (a santoku made with White
4 people found this review helpful
I have several Japanese knives, but this is the first made of Aogami Super steel. The blade is clad with stainless steel, so only a few millimeters of the AS steel is exposed. With regular use, that portion has developed a lovely patina. The rosewood handle is attractive, as well. My other Japanese knives (a santoku made with White
