Sanjo City is one of Japan's great metalworking centers - a city with centuries of tradition in hammer-forged tools and blades, distinct from the production-scale knife-making of Seki in both method and character. These knives are hammer-forged, excellently heat-treated, and made exclusively for CKTG.
The nakiri is Japan's dedicated vegetable knife, with a flat edge, a tall blade, a squared tip, and purpose-built for push-cutting produce. The nashiji finish on the cladding helps vegetables release cleanly from the blade surface during high-volume prep. The 50/50 even grind works equally well for right- and left-handed cooks, as does the octagonal walnut and pakka wood handle. Stainless san-mai cladding keeps daily maintenance simple - only the carbon edge requires attention. CKTG is the only source for this line.
What Customers Are Saying: Reviewers praise this as a steal at the price - super sharp out of the box, a great chopping tool that cruises through vegetables, and one of the better-looking nakiris available. One reviewer stropped it on a 6k stone on arrival and describes it cutting like a dream, with the nashiji finish doing a genuinely good job releasing most vegetables cleanly. If you want an outstanding nakiri at this price point, the performance is there.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks, but the mirror-finished 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 put it in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings to maintain peak performance.Brand: Kohetsu
Line: Blue #2 Nashiji
CKTG Exclusive - Available Only at CKTG
Location: Sanjo City, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62 +/-
Finish: Nashiji (Pear Skin)
Edge Grind: Even (50/50), Double Bevel
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 5.2 oz (148 g)
Blade Length: 162 mm
Total Length: 307 mm
Spine Thickness at Base: 3 mm
Blade Height: 49 mm
Photos: Gustavo Bermudez
The nakiri is Japan's dedicated vegetable knife, with a flat edge, a tall blade, a squared tip, and purpose-built for push-cutting produce. The nashiji finish on the cladding helps vegetables release cleanly from the blade surface during high-volume prep. The 50/50 even grind works equally well for right- and left-handed cooks, as does the octagonal walnut and pakka wood handle. Stainless san-mai cladding keeps daily maintenance simple - only the carbon edge requires attention. CKTG is the only source for this line.
What Customers Are Saying: Reviewers praise this as a steal at the price - super sharp out of the box, a great chopping tool that cruises through vegetables, and one of the better-looking nakiris available. One reviewer stropped it on a 6k stone on arrival and describes it cutting like a dream, with the nashiji finish doing a genuinely good job releasing most vegetables cleanly. If you want an outstanding nakiri at this price point, the performance is there.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks, but the mirror-finished 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 put it in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings to maintain peak performance.
