Kohetsu, our in-house brand of Japanese knives, is an ever growing line of kitchen cutlery encompassing several different steel types, forging methods, and construction techniques. The most recent addition to this brand is the Shinano line. These great looking and performing blades are constructed from Blue #2 high carbon steel. The inner core alloy is hardened to 62 HRC and then laminated in a softer stainless steel cladding. This adds strength and increased protection to the inner core while making maintenance much easier than with full carbon blades.
The specified hardness of 62 Rockwell for the Aogami hagane results in a durable blade that is still resilient and easy to sharpen. The blade path is set high on the face and is given a great looking matte finish which adds a contrast to the exposed inner core edge. It has a symmetrical 50/50 grind which is particularly well executed. We have paired this knife to a lovely octagonal handle made from walnut and pakka wood (please note that the handle in the photos is current, but the handle in the video is the previous version and no longer available).
This is a classic tall petty in terms of length and blade height ratios, so it is the perfect choice for in-hand cutting and getting into tight spaces and around obstacles. It also works well as a garnish prep knife or herb chopper. The short blade adds rigidity and stiffness resulting in a quick easy to control implement.Weight: 2.9 ounces
Blade Length: 121 mm
Total Length: 243 mm
Spine Thickness at Base: 3.2 mm
Blade Height: 38.9 mm
Handle: Walnut Octagonal (trust photos not the video)
The specified hardness of 62 Rockwell for the Aogami hagane results in a durable blade that is still resilient and easy to sharpen. The blade path is set high on the face and is given a great looking matte finish which adds a contrast to the exposed inner core edge. It has a symmetrical 50/50 grind which is particularly well executed. We have paired this knife to a lovely octagonal handle made from walnut and pakka wood (please note that the handle in the photos is current, but the handle in the video is the previous version and no longer available).
This is a classic tall petty in terms of length and blade height ratios, so it is the perfect choice for in-hand cutting and getting into tight spaces and around obstacles. It also works well as a garnish prep knife or herb chopper. The short blade adds rigidity and stiffness resulting in a quick easy to control implement.
Reviews
7 review(s) WRITE A REVIEW (Reviews are subject to approval) Really NicePosted By: VP - verified customer
3 people found this review helpful
Really nice knife for the price. I haven't used it a lot yet, but fit & finish is excellent. I would say the blade is sharp out of the box, there are several tall petty knives on CKTG, the blade is a little thicker on this one. I like how it feels in the hand and on the board. Great selection and service, Thanks CKTG.
3 people found this review helpful
Really nice knife for the price. I haven't used it a lot yet, but fit & finish is excellent. I would say the blade is sharp out of the box, there are several tall petty knives on CKTG, the blade is a little thicker on this one. I like how it feels in the hand and on the board. Great selection and service, Thanks CKTG.
Great little knife Great small meal prep knife Excellent little knife Kohetsu 120mm Tall Petty (Updated)Posted By: HPHH
4 people found this review helpful
This knife seriously does everything. I have had it for a while now and it performs admirably in all applications. This is now my go-to fishing knife. Obviously, my applications are not what the knife is meant for, but it's great. Cuts monofilament lines, works for ike jime fish-killing in a pinch, is stout enough to cut through the spines of medium-sized fish while you smack on the spine with your hand or something to hack through, yet is thin enough to be able to mince herbs and veggies afterward and cut delicate fish fillets with no tearing.
I forced a patina on mine with ketchup and have taken it to sea a number of times. At peak usage, I was able to use it to kill (by piercing the skull and brain) well over a dozen captured fish in one session, cut line and several pounds of bait, and fillet and clean those same with with the edge remaining keen enough to cut tomatoes for salsa and mince various herbs for a fish stew, all without any sharpening for at least a week and without much care on a small dinghy baking in the sun. Rinsing with seawater was about the best care it got while on the boat.
The edge retention is great. I can tell the steel is well-treated. This is an easy blade to sharpen, you just need to beware of the reactivity of the naked steel if you don't have a patina. This is also a warikomi cladding rather than sanmai, so this knife will not last as long if you heavily and continuously sharpen it down to the bone, but you're not likely to need to do that.
4 people found this review helpful
This knife seriously does everything. I have had it for a while now and it performs admirably in all applications. This is now my go-to fishing knife. Obviously, my applications are not what the knife is meant for, but it's great. Cuts monofilament lines, works for ike jime fish-killing in a pinch, is stout enough to cut through the spines of medium-sized fish while you smack on the spine with your hand or something to hack through, yet is thin enough to be able to mince herbs and veggies afterward and cut delicate fish fillets with no tearing.
I forced a patina on mine with ketchup and have taken it to sea a number of times. At peak usage, I was able to use it to kill (by piercing the skull and brain) well over a dozen captured fish in one session, cut line and several pounds of bait, and fillet and clean those same with with the edge remaining keen enough to cut tomatoes for salsa and mince various herbs for a fish stew, all without any sharpening for at least a week and without much care on a small dinghy baking in the sun. Rinsing with seawater was about the best care it got while on the boat.
The edge retention is great. I can tell the steel is well-treated. This is an easy blade to sharpen, you just need to beware of the reactivity of the naked steel if you don't have a patina. This is also a warikomi cladding rather than sanmai, so this knife will not last as long if you heavily and continuously sharpen it down to the bone, but you're not likely to need to do that.
Great little knife Kohetsu Shinano 120mm PettyPosted By: HPHH
2 people found this review helpful
Very nice petty for the $75 sale price. It is about the same shape and weight as the Tsuchi Ido tall petty/ko-deba I wanted to replace. My Tsuchi Ido is from a very obscure maker, who is likely now dead, and has been rehandled twice. My grandparents used it to prop open the sink stopper for almost a decade before I discovered it.
I sharpened it up and got rid of all the rust and straightened it out the best I could. I found I really liked its profile and cutting feel. It was also a sanmai aogai knife, likely blue
2 people found this review helpful
Very nice petty for the $75 sale price. It is about the same shape and weight as the Tsuchi Ido tall petty/ko-deba I wanted to replace. My Tsuchi Ido is from a very obscure maker, who is likely now dead, and has been rehandled twice. My grandparents used it to prop open the sink stopper for almost a decade before I discovered it.
I sharpened it up and got rid of all the rust and straightened it out the best I could. I found I really liked its profile and cutting feel. It was also a sanmai aogai knife, likely blue
