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Kochi 210mm Kurouchi Wa-Gyuto with Machi

  • The Kochi line is exclusive to Japanese Knife Imports.  We had some made with a machi, whereas knives from Sanjo usually do not feature this. Having a machi helps align the spine of the blade with the top of the handle (closer than what could be without a machi). Additionally, the machi makes it possible to have a wider neck area, making it very comfortable to hold.

     Kochi knives have a great in-hand feel- not too heavy, but not super light.  Near the spine they seem to be more substantial, however, behind the edge, the are EXTREMELY thin.  They are awesome cutters.  Near the heel, they have a nice flat spot, and towards the tip, a gentle curve. The octagonal burnt chestnut handles are very comfortable and retain grip very well when wet.  These are carbon steel knives, so they will need to be cared for as such.  They can rust if left wet and/or dirty and will develop a patina over time.  The cladding on these knives is reactive, but not as reactive as many I have seen.

    When I began testing this knife, I was really impressed with the cutting ability of these knives and how easy they were to sharpen.  We are very excited to introduce you to Kochi knives.

     

    • Knife Type: Gyuto
    • Steel Type: Carbon
    • Handle Type: Burnt Chestnut Octagon
    • Construction Type: Clad
    • Hand Orientation: Ambidextrous
    • Handle Length: 143mm
    • Handle Height: 32.18mm
    • Handle Width: 27.5mm
    • Handle to Tip Length: 226mm
    • Heel to Tip Length: 212mm
    • Width of Spine at Middle: 2.2mm
    • Width of Spine 1cm from the Tip: 1.32mm
    • Width of Spine at Handle: 3.1mm
    • Width of Spine above Heel: 2.85mm
    • Blade Thickness 1/2 way between the Spine and Edge: 2.21mm
    • Blade Height at Heel: 49mm
    • Weight: 164g



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