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The Kohetsu line of knives was made with line cooks in mind. These affordable knives are made with top-of-the-line Hitachi Blue #2 steel with excellent heat treatment and very nice grinds with a simple but durable handle. The mirror-finished edge will be reactive, but the rest of the knife is clad in stainless steel. Kohetsu loosely translates to "be happy" in Japanese and we hope these knives will make you happy for years to come. Made in Japan exclusively for Chefknivestogo.
Knife Brand: Kohetsu
Line: Blue #2 Nashiji
Blacksmith Location: Sanjo City Japan
Edge Steel: Blue #2
Cladding: Stainless
Finish: Nashiji
HRC: 62+-
Edge Grind: 50/50 +-
Handle: Walnut Octagonal (Trust Photos)
Photo Credit Gustavo Bermudez
Weight: 2.8 ounces
Blade Length: 135 mm (5.375")
Overall Length: 255 mm (10")
Thickness at Heel: 3.4 mm
Blade Height: 30.8 mm
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval)
Great utility knife
Wonderful blade with a little tlcPosted By: ryan - verified customer
1 people found this review helpful
As other reviewers have mentioned, this knife is on the thick side for a petty if you're looking for the petit sujihiki kind of thing. I opened the knife up with some serious thinning. Raising the shinogi and adding more taper at the tip took some elbow grease but went smoothly due to a nice, even grind. This thing is among my most used knives now-- I love the stainless cladding for a busy service and citrus work, and find it just tall enough for board work. Have also been surprisingly impressed with the edge retention. This would make a decent bird knife stock, in lieu of a dedicated honesuki. I have other blades I turn to for the most delicate work, though this blade is no slouch after just a little work. Worth a look, though there may be something else to suit your needs better out of the box.
1 people found this review helpful
As other reviewers have mentioned, this knife is on the thick side for a petty if you're looking for the petit sujihiki kind of thing. I opened the knife up with some serious thinning. Raising the shinogi and adding more taper at the tip took some elbow grease but went smoothly due to a nice, even grind. This thing is among my most used knives now-- I love the stainless cladding for a busy service and citrus work, and find it just tall enough for board work. Have also been surprisingly impressed with the edge retention. This would make a decent bird knife stock, in lieu of a dedicated honesuki. I have other blades I turn to for the most delicate work, though this blade is no slouch after just a little work. Worth a look, though there may be something else to suit your needs better out of the box.
