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The do it all attributes of a santoku style blade are becoming more popular with both professional and home chefs around the world. The knife looks like a small Western chef knife or shorter gyuto with a more rounded tip. For those who like a smaller length, these versatile knives can really be your go-to blade for almost every daily cutting, slicing, and chopping task.
We have created the Kohetsu AS Western line of knives for chefs of all kinds, whether amateur or professional. The blades are made from one of our very favorite carbon steels, Aogami Super. This highly regarded alloy has been developed by Hitachi Metals and is liked by many makers of fine kitchen utensils. The core steel is clad with a softer stainless layer to protect it from corrosion while making the blade less brittle.
One outstanding attribute of the Kohetsu AS line is the high level of fit and finish, especially in light of the affordable cost. The blade face is beautifully presented with a lovely satin finish and some handsome embossed kanji. The handle assembly is, likewise, well done featuring a polished stainless bolster and attractive mahogany handle secured with three stainless rivets.
We are very proud of these Kohetsu knives and feel that they represent one of the best values in our store.Weight: 6.0 oz (170 g)
Blade Length: 174 mm
Total Length: 298 mm
Spine Thickness at Base: 2.1 mm
Blade Height: 46.4 mm
We have created the Kohetsu AS Western line of knives for chefs of all kinds, whether amateur or professional. The blades are made from one of our very favorite carbon steels, Aogami Super. This highly regarded alloy has been developed by Hitachi Metals and is liked by many makers of fine kitchen utensils. The core steel is clad with a softer stainless layer to protect it from corrosion while making the blade less brittle.
One outstanding attribute of the Kohetsu AS line is the high level of fit and finish, especially in light of the affordable cost. The blade face is beautifully presented with a lovely satin finish and some handsome embossed kanji. The handle assembly is, likewise, well done featuring a polished stainless bolster and attractive mahogany handle secured with three stainless rivets.
We are very proud of these Kohetsu knives and feel that they represent one of the best values in our store.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval)
Excellent Santoku!Posted By: EJ Alexandra - verified customer
2 people found this review helpful
I like a short, wide knife and Santoku knives fit the bill for me. I own several and simply put this is by far my favorite. Geometry is great and the hadle is very comfortable. The edge out of the box easily shaved hair off my wrist. Super happy with this one!
2 people found this review helpful
I like a short, wide knife and Santoku knives fit the bill for me. I own several and simply put this is by far my favorite. Geometry is great and the hadle is very comfortable. The edge out of the box easily shaved hair off my wrist. Super happy with this one!
excellent knife, handle needs workPosted By: kevin mckelvey - verified customer
3 people found this review helpful
This knife is currently my favorite around the kitchen. It's a great knife. But it had a few issues. The main one is that, while the steel portion of the knife was flawless, the wooden handle was not fitted to the tang, and the knife was virtually unusable until I fixed this. The wood was not really sanded: there were sharp edges along the router lines, but much more importantly sharp metal stuck out all over the place. The rivets were not flush and the tang extended beyond the wood almost all around. These metal edges were really sharp. I rolled the knife up in a towel, got out some 600 grit emery paper and a block, and in about 1/2 hour had all of the metal sanded flush with the wood. I also gave the wood a very light sand and knocked the sharpness off the router edges as well. Lastly, I buffed the wood with extra fine steel wool. It's now a great handle. The other issue, which is really just a quibble, is that the "stainless" cladding really isn't. It should be described as being less reactive than the blade steel. But it darkens and takes a patina while you work with it. The blade is extremely nice--I'm basically a push-cutter and I the shape works very well when used this way. I particularly like the tip, which can be used to do extremely fine work. As advertised, AS is an extremely good blade steel--with kitchen use it can go for 4-5 days before it loses it's razor edge and needs a touch-up. But the touch-ups are trivial. Literally a couple of strokes on each side with a finishing stone and it's back to its usual nasty got-ya edge that it likes to take so well.
3 people found this review helpful
This knife is currently my favorite around the kitchen. It's a great knife. But it had a few issues. The main one is that, while the steel portion of the knife was flawless, the wooden handle was not fitted to the tang, and the knife was virtually unusable until I fixed this. The wood was not really sanded: there were sharp edges along the router lines, but much more importantly sharp metal stuck out all over the place. The rivets were not flush and the tang extended beyond the wood almost all around. These metal edges were really sharp. I rolled the knife up in a towel, got out some 600 grit emery paper and a block, and in about 1/2 hour had all of the metal sanded flush with the wood. I also gave the wood a very light sand and knocked the sharpness off the router edges as well. Lastly, I buffed the wood with extra fine steel wool. It's now a great handle. The other issue, which is really just a quibble, is that the "stainless" cladding really isn't. It should be described as being less reactive than the blade steel. But it darkens and takes a patina while you work with it. The blade is extremely nice--I'm basically a push-cutter and I the shape works very well when used this way. I particularly like the tip, which can be used to do extremely fine work. As advertised, AS is an extremely good blade steel--with kitchen use it can go for 4-5 days before it loses it's razor edge and needs a touch-up. But the touch-ups are trivial. Literally a couple of strokes on each side with a finishing stone and it's back to its usual nasty got-ya edge that it likes to take so well.
