This Kohetsu AS Western 270mm Sujihiki is a mouthful. Kohetsu is the brand of this knife and it roughly translates to "be happy." They are made in Seki City by a small shop that designs and manufactures knives and specializes in finish sharpening. AS stands for Aogami Super steel. It's high quality carbon steel that takes and holds a great edge. It will rust if you don't wipe it dry after use but the knife is clad with stainless for easy care. Over time the edge will darken and it will look more attractive with age and use. Sujihiki is a western type slicing knife. They're thin and make great carving knives or fillet knives.
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.Edge Steel: Aogami Super
Cladding: Stainless Steel
Handle: Mohogany
Weight: 7.2 oz (204 g)
Blade Length: 267 mm
Total Length: 390 mm
Spine Thickness at Base: 2.4 mm
Blade Height: 40.0 mm
Please note, the knife sharpener intentionally thins the edges of these knives to make them perform better, especially on the tip area. Often times you will see a hazy/cloudy scratch pattern as a result. This is not a defect.
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval)
Best bang for buckPosted By: Max Motter
2 people found this review helpful
I think this knife is about as good as you can get for fish work without investing hundreds more on a quality yanagiba. The core steel stays wicked sharp especially when regularly worked on a 5000+ stone. I've used it for slicing charcuterie as well and it does not disappoint. I only wish I had more use for this knife, it unfortunately spends most of its time wrapped up in my bag.
2 people found this review helpful
I think this knife is about as good as you can get for fish work without investing hundreds more on a quality yanagiba. The core steel stays wicked sharp especially when regularly worked on a 5000+ stone. I've used it for slicing charcuterie as well and it does not disappoint. I only wish I had more use for this knife, it unfortunately spends most of its time wrapped up in my bag.
Excellent for the pricePosted By: Reid - verified customer
3 people found this review helpful
Been using this knife nightly on sushi line for about 2 weeks now. Love AS and was excited to see it clad in something other than iron at this price point. Sushi is very wet work. Out of box edge needs only the slightest amount polish to make it sing. Fit and finish is very nice. Knife is sturdy, no flex at all compared to many other sujihiki, which is good. Only issue, the grind on the stainless cladding is a little rough out of the box so it sticks to rice and is a little difficult to wipe clean. Was considering taking a polishing cloth to it but it is already smoothing itself out quite nicely. I love this knife, and will certainly consider others in the line. Really hoping for a western deba in this line. Service at CKTG stupendous as always
3 people found this review helpful
Been using this knife nightly on sushi line for about 2 weeks now. Love AS and was excited to see it clad in something other than iron at this price point. Sushi is very wet work. Out of box edge needs only the slightest amount polish to make it sing. Fit and finish is very nice. Knife is sturdy, no flex at all compared to many other sujihiki, which is good. Only issue, the grind on the stainless cladding is a little rough out of the box so it sticks to rice and is a little difficult to wipe clean. Was considering taking a polishing cloth to it but it is already smoothing itself out quite nicely. I love this knife, and will certainly consider others in the line. Really hoping for a western deba in this line. Service at CKTG stupendous as always
Excellent craftsmanship, holds a great edge.Posted By: Miguel Massens - verified customer
3 people found this review helpful
Great knife, especially for the price. It holds a fantastic edge and does not chip, despite the 64 HRC and Aogami steel. I am using this to cut proteins mainly. It is not a laser, nor is it light in the hand (due to the mahogany handle). It's stiff for a slicer with just a bit of flex, compared to something like a Konosuke or Misono. Fit and finish is excellent. I would recommend the knife for someone seeking a strong slicer that can hold an excellent edge, although look elsewhere if you prefer lighter knives, or try the japanese handle version.
3 people found this review helpful
Great knife, especially for the price. It holds a fantastic edge and does not chip, despite the 64 HRC and Aogami steel. I am using this to cut proteins mainly. It is not a laser, nor is it light in the hand (due to the mahogany handle). It's stiff for a slicer with just a bit of flex, compared to something like a Konosuke or Misono. Fit and finish is excellent. I would recommend the knife for someone seeking a strong slicer that can hold an excellent edge, although look elsewhere if you prefer lighter knives, or try the japanese handle version.
