- Knife Brands
Knife Brands- Anryu Hamono
- Artifex
- CCK Cleavers
- Chopper King
- Daovua Knives
- Doberman Forge
- Doi Knives
- Enami Knives
- Enjin Knives
- Gihei Knives
- Harukaze Knives
- Hatsukokoro Knives
- Hinokuni Knives
- Ishikawa Knives
- Kajiwara Hamono
- Kamo, (Katsuyasu)
- Kamo, (Shiro)
- Kanehide Knives
- Kanetsugu Cutlery
- Kanjo Knives
- Karaku Knives
- Katayama Knives
- Kato (Yoshimi)
- Kawasaki Kajiya
- Kikuichi Knives
- Kitaoka Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kotetsu Knives
- Kurosaki Knives
- Kurotori Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masui Knives
- Masutani Knives
- Matsubara Knives
- Miki Hamono
- Mikisyo Hamono
- Misuzu Knives
- Knife Types
- Accessories
Accessories
- Add On Items
- Blade Guards
- Carbon Steel Pots & Pans
- Chef Equipment
- Chopsticks
- Cutting Boards
- Higo Folders, Hunters, Axes
- Gift Ideas
- Hand Held Sharpeners
- Kitchen Tools
- Kitchen Shears
- Knife Bags
- Knife Sharpeners
- Knife Sharpening Service
- Knife Storage
- Peelers & Tweezers
- Sayas
- Sharpening Accessories
- Sharpening Steels
- Sharpening Stones
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
We created Kohetsu knives to bring you the best cutting performance using the top steels on the market, with impeccable heat treatment and nice, thin grinds—all at an affordable price.
We start with one of the top carbon steels available, Aogami Super, which is clad with a soft stainless steel to protect the blade from corrosion and makes for easy maintenance. Our skilled blacksmith hardens the blade to 64 HRC which results in an edge that is both sharp and resilient.
The nakiri is a vegetable chopping knife with an easy to sharpen blade which can be used by left- or right-handed users. The boxy shape originates from the traditional Japanese usuba knife. This blade shape has become increasingly popular with professional chefs and home cooks as it allows for very fast and efficient food processing. The long flat blade makes almost perfect contact with the cutting board, thus reducing the occurrence of accordion cuts.
The blade features a satin finish with a nice embossed kanji. Fit and finish on these knives is first rate and it carries over to the fine mahogany western handle.
This line has taken us years to develop and refine and we think the efforts have paid off.Weight: 6.6 oz (188 g)
Blade Length: 160 mm
Total Length: 280 mm
Spine Thickness at Base: 2.1 mm
Blade Height: 47.7 mm
We start with one of the top carbon steels available, Aogami Super, which is clad with a soft stainless steel to protect the blade from corrosion and makes for easy maintenance. Our skilled blacksmith hardens the blade to 64 HRC which results in an edge that is both sharp and resilient.
The nakiri is a vegetable chopping knife with an easy to sharpen blade which can be used by left- or right-handed users. The boxy shape originates from the traditional Japanese usuba knife. This blade shape has become increasingly popular with professional chefs and home cooks as it allows for very fast and efficient food processing. The long flat blade makes almost perfect contact with the cutting board, thus reducing the occurrence of accordion cuts.
The blade features a satin finish with a nice embossed kanji. Fit and finish on these knives is first rate and it carries over to the fine mahogany western handle.
This line has taken us years to develop and refine and we think the efforts have paid off.
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval) Amazing knife Best knife everPosted By: Charles Gardiner - verified customer
2 people found this review helpful
This knife was the first Nakiri and the first Aogamie Super steel blade I have ever used. This knife got lost/stolen from me at work. And I immediately went out and re bought it. Normally if I had to buy another knife I would buy something new just because I like knives, but this is also the first knife that I have ever bought two of. Such an amazing knife. The steel holds its edge so well and because it comes so well ground and shaped the blade comes super thin and takes only a moment on a stone to bring the edge back. It cuts vegetables hard and soft very easily.Awesome knife
2 people found this review helpful
This knife was the first Nakiri and the first Aogamie Super steel blade I have ever used. This knife got lost/stolen from me at work. And I immediately went out and re bought it. Normally if I had to buy another knife I would buy something new just because I like knives, but this is also the first knife that I have ever bought two of. Such an amazing knife. The steel holds its edge so well and because it comes so well ground and shaped the blade comes super thin and takes only a moment on a stone to bring the edge back. It cuts vegetables hard and soft very easily.Awesome knife
Love this knifePosted By: Charles Gardiner - verified customer
3 people found this review helpful
I just got this knife a few weeks ago. It is incredible. The edge retention is amazing. The edge on it right out of the box will make anyone happy. And the knife sharpens well. I love how the patina starts to form on the Aogi Super steel. It forms a very interesting pattern on the knife blade. I highly recommend this knife for anyone that does a significant amount of veg work. Also the style of this knife uses less rocking and more of the slicing chopping action which is better on my wrist. I had physical therapy a year ago just from stress and overuse at work and I have far less issues when this is the primary knife I use
3 people found this review helpful
I just got this knife a few weeks ago. It is incredible. The edge retention is amazing. The edge on it right out of the box will make anyone happy. And the knife sharpens well. I love how the patina starts to form on the Aogi Super steel. It forms a very interesting pattern on the knife blade. I highly recommend this knife for anyone that does a significant amount of veg work. Also the style of this knife uses less rocking and more of the slicing chopping action which is better on my wrist. I had physical therapy a year ago just from stress and overuse at work and I have far less issues when this is the primary knife I use
