This is a classic Japanese knife; the distinctly angled, slightly wooden handle, the super sharp, lightweight blade makes cutting with this knife smooth, and comfortable. The aesthetics of the knife also need to be mentioned. The bright blade in contrast with the darker wood handle is truly beautiful to look at.
And for all the exterior benefits, the construction of this knife is compromised. The FC61 steel used in making the blade is strong without being brittle. It takes an edge and keeps it. Hand wash this gorgeous knife. It has a Pakkawood handle.
This is a great traditional style Japanese bread knife. Super lightweight, the Chef knife has a nice balance to it, and it won’t get heavy in your hand if you are slicing fruit, meat, or veggies. The thin yet sharp and durable blade of the FC61 steel of the Koh does a nice job of slicing and cutting easily and smoothly. The Pakkawood handle is more a traditional style for Japanese cutlery, paying homage to the original Japanese knives, samurai swords. The 6” Chef knife is a great blade, still a large blade but not as daunting in size as the 8 or 10” chef blades.