The Kogetsu line of knives is made by a smith working in tandem with his son under a workshop called Hamono. Committed to the path of blademaking in his early 20’s, his philosophy revolves around the pursuit of functional perfection in every knife coming out of his forge. Each knife is individually forged by hand and finished with a rustic look, giving each blade its individual characteristics. The convex (aka. Hamaguri) grind seen on the edge is individually done by the maker. Every time we get these, it’s like Christmas.

Made from SK4 steel, these knives are easy to sharpen and retain their edge very well thanks to its hand-forging quality. SK4 steel is commonly used as a tool steel and is not often forged by hand for kitchen knives, but boasts excellent hardening properties and can take on a very fine edge with sharpening. With Kogetsu, what you get is more than what you pay for.

A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.

Brand: Kogetsu 光月
Blacksmith: Goko Hamono 五香刃物製作所
Producing Area: Chiba/ Japan
Profile: Gyuto
Size: 210mm
Steel Type: Carbon Steel
Steel: Mono SK High Carbon
Handle: Pakka Western
Total Length: 330mm
Edge Length: 210mm
Blade Height: 45mm
Weight: 192g
Hand Orientation: Right Handed