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The stainless steel used in the Kohetsu Tsuchime Gyuto knives is VG-5, which is listed at a hardness of 60. While hardness is only one of the factors when buying a knife, it is helpful to know. In terms of VG-5, 60 HRC is about as hard as this steel is normally taken. It is a tough steel, capable of taking a very nice edge and holding it through a long day at the chopping board. It is also a fairly easy stainless steel to sharpen as compared to other stainless alloys out there.
One of the most important factors we look at in building a knife, regardless of what style, is geometry. Geometry translates to how thick or thin the knife is and if there is any distal taper in the blade. Distal taper is where a knife starts out thick at the heel and gets thinner towards the tip. We believe the geometry built into this line of knives is quite notable especially given the price point. They handle very well, nimble and quick. They are nicely weighted and have a good balance point for most users regardless of the style of cutting employed.
The lovely mottled tsuchime finish is enhanced with the addition of a well-made black pakka wood Western-style handle and stainless steel bolster. This is perfect knife for any chef starting off in the world of Japanese cutlery or for those cooks needing a precision implement at a very affordable price.Weight: 8 ounces
Blade Length: 240 mm
Total Length: 372 mm
Spine Thickness at Base: 2.3 mm
Blade Height: 49.2 mm
One of the most important factors we look at in building a knife, regardless of what style, is geometry. Geometry translates to how thick or thin the knife is and if there is any distal taper in the blade. Distal taper is where a knife starts out thick at the heel and gets thinner towards the tip. We believe the geometry built into this line of knives is quite notable especially given the price point. They handle very well, nimble and quick. They are nicely weighted and have a good balance point for most users regardless of the style of cutting employed.
The lovely mottled tsuchime finish is enhanced with the addition of a well-made black pakka wood Western-style handle and stainless steel bolster. This is perfect knife for any chef starting off in the world of Japanese cutlery or for those cooks needing a precision implement at a very affordable price.
