Kohetsu Blue #2 Cabbage Knife 160mm
Built for decisive, ground-level cuts, the Kohetsu Blue #2 Cabbage Knife reflects a long tradition of practical farm tools from Sanjo City, Japan. In the vegetable fields surrounding Sanjo, similar knives are commonly used by farmers harvesting cabbage heads, slicing them cleanly at the base directly in the field. This is a purpose-driven tool designed for strength, control, and efficiency rather than delicate prep work.
If you enjoy working in the garden or tackling dense vegetables like cabbage, squash, or other thick-stemmed produce, this knife lets you channel what Japanese farmers actually use on the job. The compact blade and tall profile provide excellent leverage, while the thicker spine delivers confidence and durability when cutting close to the ground.
The blade features a Blue #2 carbon steel core, prized for its edge retention and cutting bite, clad in stainless steel to reduce maintenance. While the cladding helps with corrosion resistance, the exposed carbon edge still requires care—wipe the blade clean and dry after use to prevent rust and patina.
This is a rugged, honest working knife that bridges the gap between garden tool and kitchen blade, rooted in real-world use rather than theory.
Care Instructions: Do not leave wet or dirty after use. Rinse, wipe dry immediately, and store dry. Light oiling is recommended for long-term storage.
Brand: Kohetsu Location: Sanjo City, Japan Construction: San Mai, Hammer Forged Edge Steel: Blue #2 HRC: 62 ± Cladding: Stainless Weight: 5.1 oz (146 g) Blade Length: 171 mm Total Length: 316 mm Spine Thickness at Base: 3.5 mm Blade Height at Belly: 48.7 mm Handle: Ho Wood, Oval Ferrule: Black Resin
Built for decisive, ground-level cuts, the Kohetsu Blue #2 Cabbage Knife reflects a long tradition of practical farm tools from Sanjo City, Japan. In the vegetable fields surrounding Sanjo, similar knives are commonly used by farmers harvesting cabbage heads, slicing them cleanly at the base directly in the field. This is a purpose-driven tool designed for strength, control, and efficiency rather than delicate prep work.
If you enjoy working in the garden or tackling dense vegetables like cabbage, squash, or other thick-stemmed produce, this knife lets you channel what Japanese farmers actually use on the job. The compact blade and tall profile provide excellent leverage, while the thicker spine delivers confidence and durability when cutting close to the ground.
The blade features a Blue #2 carbon steel core, prized for its edge retention and cutting bite, clad in stainless steel to reduce maintenance. While the cladding helps with corrosion resistance, the exposed carbon edge still requires care—wipe the blade clean and dry after use to prevent rust and patina.
This is a rugged, honest working knife that bridges the gap between garden tool and kitchen blade, rooted in real-world use rather than theory.
Care Instructions: Do not leave wet or dirty after use. Rinse, wipe dry immediately, and store dry. Light oiling is recommended for long-term storage.
