The Kohetsu line of knives is created for us at CKTG by some of the finest smiths and sharpeners in Japan. The full range of eight lines encompasses many different steels, techniques, and blade styles. But they share one thing in common: they bring you the best cutting performance using the top steels on the market with impeccable heat treatment and nice, thin grinds at an affordable price.
The stainless steel used in the Kohetsu Tsuchime 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.
This is a short blade with big aspirations as a versatile cutting tool around the kitchen. Hand-held processes are where it shines, along with the ability to take on garnishes and artistic style cutting techniques. This is a tight and rigid knife that flies through herbs and other small items. A great-looking black pakka wood Western-style handle and stainless steel bolster complete the package.Brand: Kohetsu
Location: Seki, Japan
Construction: Laser Cut, San Mai
Cladding: Hammered Stainless
Edge Steel: VG-5 Stainless
HRC: 60-61
Edge Grind: Even (See Choil Photo)
Weight: 2.8 oz (79 g)
Edge Length: 116 mm
Total Length: 225 mm
Spine Thickness at Base: 2 mm
Blade Height: 28 mm
Handle: Yo (Western)
Scales: Black Pakka Wood
The stainless steel used in the Kohetsu Tsuchime 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.
This is a short blade with big aspirations as a versatile cutting tool around the kitchen. Hand-held processes are where it shines, along with the ability to take on garnishes and artistic style cutting techniques. This is a tight and rigid knife that flies through herbs and other small items. A great-looking black pakka wood Western-style handle and stainless steel bolster complete the package.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Great knife!Posted By: Jonah Tanner
35 people found this review helpful
I was skeptical at first but this knife came in and was sharp as hell. So sharp I cut myself on the first stroke bc I was so used to the resistance of dull knives. I’ve had this for a 5 months now and is great for cutting small ingredients. Definitely recommend this knife.
35 people found this review helpful
I was skeptical at first but this knife came in and was sharp as hell. So sharp I cut myself on the first stroke bc I was so used to the resistance of dull knives. I’ve had this for a 5 months now and is great for cutting small ingredients. Definitely recommend this knife.
