Kochi 210mm Migaki Stainless Clad Carbon Wa-Gyuto

The 180mm petty is a bit of an anomaly. Too long for paring tasks, too short for portioning, it was the antithesis of the "Goldilocks." Even though we couldn't wrap our heads around the idea of them, they have always been super popular, so we started asking around. Why do you like them? IT'S THE PERFECT LINE KNIFE. Out of the way, good for ´a la minute prep, garnishes, cutting the crust off of sangwishes, and slicing steaks before plating.

The saya for this knife has a wonderfully detailed image of a monkey done in the style of tradtional Thai art from the Dvaravati period by Aroonask Thiranuth.

The Kochi line is exclusive to Japanese Knife Imports. These deba have a very impressive and substantial in-hand feel: heavy and very forward balanced. They have a nice proportionally-sized handle that helps balance things out. The octagonal burnt chestnut handles are very comfortable and retain grip very well when wet. The V2 steel takes a very nice edge, sharpens easily, and has good edge retention as well. When I began testing this series, I was really impressed with the cutting ability of these knives and how easy they were to sharpen. These are carbon 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 not as reactive as many I have seen.

The Kochi line is an exclusive to Japanese Knife Imports.  These knives have a great in-hand feel... not too heavy, but not super light.  Near the spine they seems to be more substantial, however, behind the edge, they are very thin.  They are awesome cutters.  Near the heel, they have a nice flat spot, and towards the tip, a gentle curve.  The octagon burnt chestnut handles are very comfortable and retain grip very well when wet.  These are clad in stainless, but the core is carbon, so they will need to be cared for as such.  The exposed carbon core can rust if left wet and/or dirty and will develop a patina over time. 

Though we are not sharing the exact steel, the core steel is a very pure, high carbon steel with a very fine grain structure.  It sharpens very easily and takes an amazing edge.

The Kochi line is exclusive to Japanese Knife Imports.  These 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 octagon burnt chestnut handles are very comfortable and retain grip very well when wet.  These are carbon 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.