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The Kohetsu AS Kiritsuke 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.
There is a fascination with kiritsuke tipped knives that is very understandable. The look is most obvious. They resemble weapons more than any other kitchen knife shape. But just as important is the function they provide from having a slightly flatter profile than a regular gyuto. Push cutters will love the profile more than rockers. The fine tip is also great for intricate detail work.
The grinds on this knife are very thin and together with the convex profile result in a blade that is less prone to food stiction. Mr. Tsukahara grinds these blades more on the right side than the left and he feathers and thins out the tip for superior cutting performance. So while is made with a slight bias of 60/40, it is a good choice for left- or right-handed users. The handles feature a full tang style, nicely made out of mahogany wood with three stainless rivets and a stainless bolster.Weight: 7.2 oz (204 g)
Blade Length: 235 mm
Total Length: 355 mm
Spine Thickness at Base: 2.1 mm
Blade Height: 49 mm
HRC: 64
Edge Grind: 60/40 Asymmetric (ok for left or right)
There is a fascination with kiritsuke tipped knives that is very understandable. The look is most obvious. They resemble weapons more than any other kitchen knife shape. But just as important is the function they provide from having a slightly flatter profile than a regular gyuto. Push cutters will love the profile more than rockers. The fine tip is also great for intricate detail work.
The grinds on this knife are very thin and together with the convex profile result in a blade that is less prone to food stiction. Mr. Tsukahara grinds these blades more on the right side than the left and he feathers and thins out the tip for superior cutting performance. So while is made with a slight bias of 60/40, it is a good choice for left- or right-handed users. The handles feature a full tang style, nicely made out of mahogany wood with three stainless rivets and a stainless bolster.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) The best knife I've ever used Posted By: Brysen T Glasper
3 people found this review helpful
Been a chef for 10 years, used alot of knives tried to find the right one for my style of cooking and rough atmosphere of the kitchen. And I believe this knife encompasses everything I need and more. Please do yourself a favor and get this knife if your thinking about it, also the matching Saya is beautiful and ultra protective
3 people found this review helpful
Been a chef for 10 years, used alot of knives tried to find the right one for my style of cooking and rough atmosphere of the kitchen. And I believe this knife encompasses everything I need and more. Please do yourself a favor and get this knife if your thinking about it, also the matching Saya is beautiful and ultra protective
