The Kogetsu line of knives is made by a smith working in tandem with his son under a workshop called Goko 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 slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts. 

Brand: Kogetsu 
Smith: Goko Hamono
Producing Area: Chiba/ Japan
Profile: Sujihiki
Size: 180mm
Steel Type: Carbon Steel
Steel: Mono SK High Carbon
Handle: Pakka Western
Hand Orientation: Right-Handed