Gihei was established in Sanjo City, Japan in 1928 - nearly a century of knife production in one of Japan dedicated metalworking centers. Atsushi Hosokawa and his son run the shop today, producing both the HAP40 line that made their reputation at CKTG and this Blue #2 carbon steel line for cooks who prefer reactive carbon. Blue #2 - Hitachi Aogami #2 - at 62-63 HRC, covered in SUS 405 stainless cladding that protects the flanks while the carbon edge does the cutting work. Magnolia handle with buffalo horn ferrule.
The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip, built for push-cutting produce. At 156mm blade length and 5.1 oz with Blue #2 at 62-63 HRC and SUS 405 cladding this is a well-built nakiri for the cook who wants reactive carbon performance with practical stainless-clad maintenance. Magnolia Oval handle, Buffalo Horn ferrule. Even 50/50 double-bevel grind. Free US shipping over $100.
Care Instructions: Blue #2 is a reactive carbon steel - the SUS 405 stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
The nakiri is Japan dedicated vegetable knife - flat edge, tall blade, squared tip, built for push-cutting produce. At 156mm blade length and 5.1 oz with Blue #2 at 62-63 HRC and SUS 405 cladding this is a well-built nakiri for the cook who wants reactive carbon performance with practical stainless-clad maintenance. Magnolia Oval handle, Buffalo Horn ferrule. Even 50/50 double-bevel grind. Free US shipping over $100.
Care Instructions: Blue #2 is a reactive carbon steel - the SUS 405 stainless cladding protects the flanks but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
- Blacksmith: Atsushi Hosokawa
- Workshop: Gihei
- Location: Sanjo City, Japan
- Founded: 1928
- Construction: San Mai
- Edge Steel: Blue #2 (Aogami #2) Carbon Steel
- Cladding: SUS 405 Stainless Steel
- HRC: 62-63
- Edge Grind: Even 50/50 Double Bevel
- Handle: Magnolia Oval
- Ferrule: Buffalo Horn
- Weight: 5.1 oz (146g)
- Blade Length: 156mm
