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Home > Knife Types > Nakiris > Wa Handled Nakiris > Kohetsu Blue #2 Nashiji Nakiri 165mm
Kohetsu Blue #2 Nashiji Nakiri 165mm
Kohetsu Blue #2 Nashiji Nakiri 165mm Kohetsu Blue #2 Nashiji Nakiri 165mmKohetsu Blue #2 Nashiji Nakiri 165mmKohetsu Blue #2 Nashiji Nakiri 165mm
Kohetsu Blue #2 Nashiji Nakiri 165mm Kohetsu Blue #2 Nashiji Nakiri 165mmKohetsu Blue #2 Nashiji Nakiri 165mmKohetsu Blue #2 Nashiji Nakiri 165mm

Kohetsu Blue #2 Nashiji Nakiri 165mm

Item #: SAN-N165

Average Customer Rating:
(4.5 out of 5 based on 3 reviews)

Read Reviews | Write a Review
Our Price: $100.00
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CKTG Nakiri Saya A
$30.00
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Designed with the busy line cook in mind, Kohetsu knives are made to be durable, easy to care for, and affordable. They are made of Hitachi Blue #2 steel clad with stainless steel, so only the mirror-finish edge will form a patina. The nashiji finish helps food slide right off the knife, simplifying a busy prep session. We also upgraded the handles on these recently to walnut octagonal with black pakka wood.

Kohetsu loosely translates to "be happy" in Japanese and we hope these knives will make you happy for years to come. Made in Japan exclusively for Chefknivestogo.

  • Location: Sanjo City Japan
  • Construction: San Mai
  • Edge Steel: Blue #2
  • Cladding: Stainless
  • Finish: Hammered
  • Edge Grind: Even
  • Weight: 5.4 ounces
  • Blade Length: 165 mm (6.5")
  • Overall Length: 310 mm (12.25")
  • Thickness at Heel: 3.8 mm
  • Blade Height: 49.8 mm
  • Handle: Walnut Octagonal
  • Ferrule: Black Pakka Wood



  • Customer Reviews

    Reviews

    3 review(s) WRITE A REVIEW (Reviews are subject to approval)
      Beautiful, but... , August 16, 2020
    Posted By: Joe - verified customer

    This knife is beautiful out of the box. The wood ferrule is a huge upgrade compared to plastic. The blade weight and profile make for efficient cutting and food processing. The stainless cladding is supposed to make this knife easier to maintain, but the grainy texture is subject to staining from colored veggies (sweet potatoes and carrots, for example. I won't even consider cutting a beet with this knife). Also, the hard edged hammer marks are a esthetically beautiful, but they trap bits of food and juices. I absolutely will not cut any raw meat or fish with this knife. It would be negligent to do so. Trying to keep it clean has resulted in a polished finish replacing the beautiful textured patina in places, so simply using the knife as a tool has quickly resulted in a degradation of its artistic merit. I'm giving it 4 stars because it's such a great cutter, but it's a real stretch up from a 2 or 3 star review depending on if the knife staying beautiful is important to you or if you want to be able to cut everything without food safety concerns. There is no chance you could use this professionally.

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      Excellent valued knife, August 14, 2020
    Posted By: Chris - verified customer

    I stropped this on a 6k stone when I got it and it cuts like a dream! The nashiji finish does a great job of releasing all but the wettest veggies (cucumbers). I'd highly recommend this knife to anyone looking for a nakiri in this price range!

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      , January 1, 1970
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