Hand ground Kogetsu knives are a bit different than most SK mono steel Kanto style knives, more hand work going into their production makes for great cutting feel and food release and are set up for easy thinning with stones.
Blades are hand ground with a convex hamaguri grind that has a slight right hand bias; a bit more convexity on the outside of the blade when held with the right hand. Their slim handles are notched at he bolsters making handle grip / Japanese style grit with fore finger on spine very comfortable, they are less ideal for those with large hands who pinch grip.
Thin SK mono-steel blades cut very nicely with their thin profile and are super easy to sharpen and get a nice edge that holds well. They are ideal for the professional or home cook who is looking for a great workhorse with easy sharpen-ability.
Sometimes among comparisons of Japanese carbon steels SK family steels are viewed as inferior to more refined shirogami or aogami however when making single steel knives SK has its advantages. SK steel rusts slower than many other carbon steels like aogami or shirogami and has a good toughness which benefits a thin mono steel knife.
187 grams 207mm cutting edge, 49mm tall heel, 330mm overall length