Switch to full style
Post a reply

Kohetsu knife production info

Tue Nov 19, 2013 5:38 am

Who manufactures these blades? I really enjoy my new one. It's a really fine performer. I just hone it on a forschner diamond steel. I'm not taking it to the stone until absolutely necessary.

My pinch grip and chopping is getting much better. I'm curious to know about this particular branded product. I did notice a few archive posts about the heat treating numbers being very important to the particular manufacture.

Also what is the suggested retail on the Hap40 when it arrives?

Re: Kohetsu knife production info

Tue Nov 19, 2013 11:00 pm

Umberto:
http://www.chefknivestogo.com/nsearch.h ... 40&x=0&y=0

Douglas

Re: Kohetsu knife production info

Wed Nov 20, 2013 2:01 am

"Just honing on a diamond steel"? That's no honing. Diamond steels are very abrasive, they eat your blade and leave a coarse finish, to be compared to a J600 I guess. Great for a fast repair with soft stainless, not for maintenance. And certainly not with a fine Japanese blade.

Re: Kohetsu knife production info

Wed Nov 20, 2013 2:06 am

I got an update on shipping.

More 210 AS Gyutos next in about 2 weeks.
Artifex 210 and 240 gyutos in blue #2 after that.
AS Pettys after that.
Western HAP40s after that.

Expect about a week between each shipment. We are also considering calling the Richmond artifex blue 2 gyutos kohetsus but I'm not sure yet.

Re: Kohetsu knife production info

Wed Nov 20, 2013 7:23 pm

Image

Re: Kohetsu knife production info

Wed Nov 20, 2013 7:41 pm

Can you tell us specifically more about the production facility of the Kohetsu line of knives. I'm nicely impressed. I don't think I am damaging my blade using the steel that I am using...three strokes on each side seems more than adequate to keep the edge straight.

Should I be using a different steel? I don't use much pressure.

I'm most interested in knowing what factory makes the Kohetsu knives. They certainly don't feel or perform like cookie cutter Shuns...My only complaint about the Kohetsu 240 I recently purchased is that I'd like it to be slightly taller, but it's not a big deal. I can just get a taller knife from another manufacture.

Will we see regular japanese style handled HAP40 Kohetsu knives soon? I don't think the Aogami super steel can really be that much inferior to the HAP40...so a little more money for more edge retention...

I still hope to get one :0

Re: Kohetsu knife production info

Wed Nov 20, 2013 7:53 pm

I could tell you but then.......

(feel free to finish the sentence hahahaha)

Re: Kohetsu knife production info

Wed Nov 20, 2013 7:57 pm

I don't believe your edge does need that much truing, and a diamond steel does not true but abrades. A very light use of a fine ceramic rod between stone sharpening sessions can make sense, especially to pro users who won't take a stone to their work. But above all, have the damage corrected caused by your diamond rod.

Re: Kohetsu knife production info

Wed Nov 20, 2013 8:07 pm

I really like that Kanji/Logo idea. It's simple and says exactly what it is :-).

Re: Kohetsu knife production info

Wed Nov 20, 2013 8:16 pm

Cool, I'll go with that. I like the Kanji better too. This knife is going to be right around $100 so it should be a big hit. I can't think of anything that will compete with it considering it will be stainless clad western with this steel.
Post a reply