Gihei was established in Sanjo City, Japan, in 1928 - nearly a century of knife production in one of Japan's 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, or Hitachi's Aogami #2, is covered in SUS 405 stainless cladding that protects the flanks while the carbon edge does the cutting work.
The nakiri is Japan's dedicated vegetable knife, with a flat edge, a tall blade, and a squared tip built for push-cutting produce. This is a well-built nakiri for the cook who wants reactive carbon performance with practical stainless-clad maintenance. Both left- and right-handed users will appreciate the even, double-bevel grind.
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 use a 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: Oval Magnolia
Ferrule: Buffalo Horn
Weight: 5.0 oz (142 g)
Blade Length: 157 mm
Total Length: 309 mm
Spine Thickness at Base: 3 mm
Blade Height: 47 mm
The nakiri is Japan's dedicated vegetable knife, with a flat edge, a tall blade, and a squared tip built for push-cutting produce. This is a well-built nakiri for the cook who wants reactive carbon performance with practical stainless-clad maintenance. Both left- and right-handed users will appreciate the even, double-bevel grind.
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 use a 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.
