Sanjo City in Niigata Prefecture is one of Japan's great metalworking centers - a city with centuries of hammer-forged craft behind it and workshops that still produce knives the traditional way. The Kohetsu White #2 line comes from that tradition: White #2 carbon steel at 62 HRC, soft iron cladding, kurouchi (black forge) finish, hammer-forged and finished with a walnut octagonal handle and black pakka ferrule. Kohetsu loosely translates to "be happy" - and at this price for this steel and construction, that is an easy promise to keep. Made exclusively for CKTG.
The santoku - three virtues in Japanese, for slicing, dicing, and mincing - is the all-purpose kitchen knife for cooks who prefer a shorter, compact blade. This is a well-proportioned santoku that handles the full range of daily prep tasks and is light in hand at 4.4oz. White #2 sharpens to a keener edge than Blue #2 - the tradeoff is slightly less toughness, but for home cooks and professionals who sharpen regularly, it is an excellent choice. The kurouchi finish on the soft iron cladding gives it a rustic character that stands apart from polished alternatives at this price. The even, double-bevel grind works equally well for right- and left-handed cooks.
What Customers Are Saying: The reviewer received it as a gift and notes no defects and even grinds, a straight handle, and good heat treatment. A solid introduction to White #2 carbon steel at an accessible price.
Care Instructions: White #2 is a reactive carbon steel, and soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black forge) finish on the cladding helps protect the flanks, and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only; never put it in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - White #2 at 62 HRC is one of the easiest carbon steels to sharpen and takes an exceptionally fine edge. Strop regularly between sharpenings.Brand: Kohetsu
CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: White #2 (Shirogami #2) Carbon Steel
Cladding: Soft Iron
HRC: 62
Finish: Kurouchi (Black Forge)
Edge Grind: Even (50/50), Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 4.4 oz (124 g)
Blade Length: 169 mm
Total Length: 306 mm
Spine Thickness at Heel: 4 mm
Blade Height: 49 mm
The santoku - three virtues in Japanese, for slicing, dicing, and mincing - is the all-purpose kitchen knife for cooks who prefer a shorter, compact blade. This is a well-proportioned santoku that handles the full range of daily prep tasks and is light in hand at 4.4oz. White #2 sharpens to a keener edge than Blue #2 - the tradeoff is slightly less toughness, but for home cooks and professionals who sharpen regularly, it is an excellent choice. The kurouchi finish on the soft iron cladding gives it a rustic character that stands apart from polished alternatives at this price. The even, double-bevel grind works equally well for right- and left-handed cooks.
What Customers Are Saying: The reviewer received it as a gift and notes no defects and even grinds, a straight handle, and good heat treatment. A solid introduction to White #2 carbon steel at an accessible price.
Care Instructions: White #2 is a reactive carbon steel, and soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black forge) finish on the cladding helps protect the flanks, and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only; never put it in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - White #2 at 62 HRC is one of the easiest carbon steels to sharpen and takes an exceptionally fine edge. Strop regularly between sharpenings.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Nice, December 26, 2024Posted By: Marshall Manchester
26 people found this review helpful
I think this is a really good knife for the money. I got it as a gift, there were no defects. I have heard people say Kohetsu has a factory knife feel, but at this price point that is a good thing. The grinds are even, the handle is straight and the heat treat seems good. What more can you ask for.
26 people found this review helpful
I think this is a really good knife for the money. I got it as a gift, there were no defects. I have heard people say Kohetsu has a factory knife feel, but at this price point that is a good thing. The grinds are even, the handle is straight and the heat treat seems good. What more can you ask for.
