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The Kohetsu AS Western Petty 150mm is a classically sized and styled petty, with a blade length of about 146mm and a height at the heel of almost 29mm. It features a really nicely polished choil and a flat cutting edge that sweeps to the fine tip almost 3/4 of the way along the blade.
The main ingredient of the knife is Aogami Super Blue, commonly referred to as AS on the CKTG forums. Aogami Super is known for the super acute and ultra-keen edges that it is able to produce. Not only can it take a fantastic edge, but it will hold it for a very long time. AS arguably has the best edge retention of all the blue and white carbon steels that we carry. The heat treat on this knife ranges from 63-64 HRC. This is a superlative carbon steel that makes a great foundation for this attractive and well-priced petty.
The knife is machine finished with some nice stamped kanji elements. Because it is laminated with a stainless steel the blade is protected up to the exposed AS core. So a simple wipe down and dry will be all that is needed to keep it looking good. The out of the box edge is very well done as are the well finished bolster and handle.Weight: 3.6 ounces
Blade Length: 146 mm
Overall Length: 259 mm
Spine Thickness at Base: 2.0 mm
Blade Height: 28.9 mm
The main ingredient of the knife is Aogami Super Blue, commonly referred to as AS on the CKTG forums. Aogami Super is known for the super acute and ultra-keen edges that it is able to produce. Not only can it take a fantastic edge, but it will hold it for a very long time. AS arguably has the best edge retention of all the blue and white carbon steels that we carry. The heat treat on this knife ranges from 63-64 HRC. This is a superlative carbon steel that makes a great foundation for this attractive and well-priced petty.
The knife is machine finished with some nice stamped kanji elements. Because it is laminated with a stainless steel the blade is protected up to the exposed AS core. So a simple wipe down and dry will be all that is needed to keep it looking good. The out of the box edge is very well done as are the well finished bolster and handle.
Reviews
7 review(s) WRITE A REVIEW (Reviews are subject to approval)
WonderfulPosted By: Robert
The Aogami Super Steel (IMO) the best steel for a knife if you use it professionally. I bought this knife to break down boneless inside beef bottom rounds and it works great. The tip gets under the silver skin easily and quickly removes it. Keeps an edge for which feels like forever. An added bonus is the bolster does not come down the edge so you can sharpen the whole edge of the knife.
The Aogami Super Steel (IMO) the best steel for a knife if you use it professionally. I bought this knife to break down boneless inside beef bottom rounds and it works great. The tip gets under the silver skin easily and quickly removes it. Keeps an edge for which feels like forever. An added bonus is the bolster does not come down the edge so you can sharpen the whole edge of the knife.
Nice Great pettyPosted By: Payson - verified customer
I love this knife. The fit and finish is great. AS steel has become my favorite I've used so far. 150mm is perfect for what I needed. Scoring duck breast, breaking down teres major, breaking down whole chicken and most importantly it's the perfect size for me to use during service. The AS sharpens really easy. I also slice crusty baguette during service which might make you cringe, but I have experienced zero micro chipping. The polished bevel on the right side throws me off a little while sharpening, but I've built up a good patina and isn't as noticeable now. I've used this in a professional setting for 6 months now and I don't know how I went without a 150mm petty for so long. Great bang for the buck.
I love this knife. The fit and finish is great. AS steel has become my favorite I've used so far. 150mm is perfect for what I needed. Scoring duck breast, breaking down teres major, breaking down whole chicken and most importantly it's the perfect size for me to use during service. The AS sharpens really easy. I also slice crusty baguette during service which might make you cringe, but I have experienced zero micro chipping. The polished bevel on the right side throws me off a little while sharpening, but I've built up a good patina and isn't as noticeable now. I've used this in a professional setting for 6 months now and I don't know how I went without a 150mm petty for so long. Great bang for the buck.
The Asymmetrical Hell Oh it all !Posted By: Donnel Huddleston - verified customer
Ground Too thick at the edge, improperly sharpened to compensate, blade ended up with a over sharpened rounded point, with a hated by me ASYMMETRICAL EDGE, I really like the steel used to make the blade though so I'll make the best of it, by fixing the sharpening issues myself and at the end of the day after I do the work it'll be a good small petty knife.
Ground Too thick at the edge, improperly sharpened to compensate, blade ended up with a over sharpened rounded point, with a hated by me ASYMMETRICAL EDGE, I really like the steel used to make the blade though so I'll make the best of it, by fixing the sharpening issues myself and at the end of the day after I do the work it'll be a good small petty knife.
everyday monster Sweet little pettyPosted By: Stephen - verified customer
1 people found this review helpful
I've used this bad boy everyday for about 4 months now. Sharpened twice. It holds its edge extremely well. It formed a patina super quick. I haven't had any rust issues at all, through hours of work. I typically use it for dexterous small prep work and slicing proteins on the line. Beats the heck out of the Tojiro 150 mm petty I used to have. Small gap between the handle and ferrule, but I care only about the performance. Thanks CKTG
1 people found this review helpful
I've used this bad boy everyday for about 4 months now. Sharpened twice. It holds its edge extremely well. It formed a patina super quick. I haven't had any rust issues at all, through hours of work. I typically use it for dexterous small prep work and slicing proteins on the line. Beats the heck out of the Tojiro 150 mm petty I used to have. Small gap between the handle and ferrule, but I care only about the performance. Thanks CKTG
Tom PettyPosted By: Mike Ring - verified customer
Picked this up for two reasons: teres majors and beef tenderloin trimming. This is my second Kohetsu, both with great grinds. I thoroughly enjoy the asymmetric convex grind for trimming silver skin. This knife rarely hits the board, and stays sharp. In a professional setting, I've trimmed over 100
Picked this up for two reasons: teres majors and beef tenderloin trimming. This is my second Kohetsu, both with great grinds. I thoroughly enjoy the asymmetric convex grind for trimming silver skin. This knife rarely hits the board, and stays sharp. In a professional setting, I've trimmed over 100
