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Kogetsu 165mm Gyuto Shirogami 1 Wine Pakka Handle

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Product Description

Monosteel Kanto style Gyuto made with shirogami 1 white steel with imitation mahogony wood western handle.

Goko Hamono is one of Tokyo's last independent western style knife makers who make everything in shop and have a hand made feel that is very uncommon in Kanto gyuto.

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About Kogetsu

Kogetsu knives are crafted by the Yamakawa family of Goko Hamono in Chiba, one of the last independent forges in the Tokyo area. Known for simple, mono-steel blades and classic designs, Kogetsu knives often feature SK carbon or White #1 steel with brushed finishes and asymmetrical edges. Yoshito Yamakawa handles all forging and finishing, resulting in tools with a hand-made feel and excellent cutting performance. The Kogetsu line reflects decades of small-batch craftsmanship—workhorse knives shaped by a family’s steady hand and deep pride in their trade.

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About This Knife

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Carbon Steel

Reactive blade.

Convex Grind

Super smooth cutting feel.

Right-Handed

Made for use in the right hand.

Specifications

Total Length:
Edge Length: 168mm
Heel Height: 42mm
Spine Thickness: 1.7mm
Weight: 161 oz
Orientation: Right-hand Bias

Materials

Blade Type:
Steel Type: Shirogami 1 (White Paper #1)
Steel Hardness (HRC):
Reactive: More Attention
Handle Type: Western
Handle Material: Wine Pakka Western

Care Guide

This is a carbon steel knife made from thin, hard steel.
Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
Expect oxidation (color change, staining, spotting) with use.
Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

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Recommended Sharpening Technique

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

Avoid pull-through sharpeners and non-water-cooled mechanized systems.
Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.