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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:
(5 out of 5 based on 15 reviews)

Read Reviews | Write a Review
Our Price: $100.00
Availability: Usually ships the same business day
Qty:
CKTG Nakiri Saya C
$30.00
Quantity:
Usually ships the same business day
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

    Product Reviews

    5  Excellent Vvalue, June 18, 2019
    Posted By: Dirty Frank - verified customer

    This is a beautiful knife with an awesome blade. It is a good lightweight companion to my heavier Kiritsuke, and would also compliment a gyuto. This is the annihilator of garlic and herbs! The balance is perfect. The only thing less than perfect is a slight roughness to the handle, which seems to be common among knives of this economy. I'm sure I can sand and finish it, and save lots of money over something fancier. If you haven't ordered from CKTG yet, I can assure you their product quality and customer service are top-notch!

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    5  Fantastic knife, February 22, 2019
    Posted By: Colleen Fogarty - verified customer

    Excellent Nakiri at a bargain price. Great fit and finish, love the Blue #2 steel, knife was sharp OOTB. Another perfect transaction with CKTG!

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    4  Great intro nakiri, September 7, 2018
    Posted By: Mike L

    This is one of the best 100 bucks I've spent in a long time. I got it as an ok knife to keep on the line during service and doing general prep, but the edge was way thinner then expected and holds a great edge. It fell through most thing I cut with it. Only problem is that it might not be as good for the beating a knife might get during service, I have used it almsot everyday on the line for a few weeks know and it has developed a few chips. Even with the chips the blade is about as sharp and affective without them. If you get a chip on this knife don't panic an sharpen right away to get rid of it, wait till the whole blade needs a sharpen.

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    5  Incredible value!, April 15, 2018
    Posted By: Julian
    2 people found this review helpful

    This is my first Japanese handmade knife, having slowly transitioned up from department store knives, (entry level Henkles), then a Shun branded Kramer santoku. While I had hoped to experience a better handling knife, I was not prepared for the performance improvement I've witnessed with this Kohetsu, (at 1/3 the price of my Shun Kramer). The knife is perfectly balanced to my hand, (pinch grip), and the blade literally falls through vegetables like they aren't even there. It's an odd feeling really, perhaps even a bit alarming. The implication for your fingertips is obvious.

    I've also been very impressed by how the pear skin finish causes root vegetable slices to drop off the blade upon completing each cut. We go through Yukon Gold potatoes in 50lb bags, so this is a huge convenience for us. While I can't yet comment on retention, I can confirm that this blade will take a crazy-sharp edge, at which point you're basically chopping veg with a huge straight razor. A note on this, while the belly does allow for a great rocking style mince, at its sharpest the edge of the blade actually STICKS to a polypropylene board, (i.e. it won't slide/rock). It gets that sharp!

    Finally, I'd like to mention that, while the CK2G octagonal walnut handle is a great upgrade, it did arrive unfinished. Some folks might be surprised by this, but it does allow you the flexibility to customize the color and feel of your handle. It was easy enough to stain/lacquer mine in about an hour, and am very happy with how it turned out.

    Great knife. Great buying experience.


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    5  My new favorite prep knife, March 12, 2018
    Posted By: Mark - verified customer

    Just buy it. Sexy, sharp, and super affordable.

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    5  Only Problem is now I want a Really Expensive Nakiri, January 9, 2018
    Posted By: Bill Schulz - verified customer
    1 people found this review helpful

    This is my first foray into the Nakiri style blade, and I think this knife, for the money, absolutely delivers. It has such a wonderful balance, is versatile, keeps a great edge, moves through veggies and meat very nicely. Now, having the taste of this kind of Japanese hand-made blade, I'm yearning for more! Time to save up.

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    5  Great value, good blade., November 5, 2017
    Posted By: Micah - verified customer
    1 people found this review helpful

    Quality materials, pretty great out-of-the box sharpness. I'll be putting them on stones and a strop tomorrow, but am already quite happy with what I got. For the price, it would be hard to beat!

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    4  Really a nice knife, February 3, 2017
    Posted By: Frank K Jones - verified customer
    1 people found this review helpful

    Was looking for a little more non-reactive nakiri and decided on this one. Nice OOTB edge, but as always I put it on a strop to clean the edge. This produced an extremely fine, sharp edge. Have used the knife only on veggies and am very surprised at the edge retention as I am sometimes a little less than delicate in cutting.Only compliant is a discolored spot, about the size of a pencil eraser on the stainless cladding. Nothing serious at the moment, but we will see what happens in the future.All in all, for the money, I consider this to be an exceptional value.Frankk

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    5  Very Satisfied , January 25, 2017
    Posted By: Dr. Mike - verified customer

    This is my 3rd Japanese high carbon steel knife. Very sharp right out of box. Nice craftsmanship and finish. I've enjoyed using it.

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    5  An Excellent Introduction to Nakiris or Carbon Steel for Beginners, January 9, 2017
    Posted By: Dario C. - verified customer
    1 people found this review helpful

    Trust me, the world of Japanese style knives can be daunting. With the plethora of knife types, steels, small smith manufacturers, sizes and plain or special finishes, one can definitely feel eager and anxious at the same time. But, let me make it easier on you. If for whatever reason you have an affinity to this knife, dont hesitate. Just buy it. Okay, well, why would you buy it (if you need a longer explanation)? First of all, if you are just a beginner looking into your first Japanese knife, and have decided that a Nakiri is suited well for your style of cooking, this Kohetsu Nakiri Nashiji finish is awesome. Plain and simple it beats the pants out of my $80 Calphalon Damascus 8 chef knife. I love that knife, but this Kohetsu is definitely sharper and better balanced. We are talking about a Blue #2 core steel here. Compared to the VG-1 steel, it just glides effortless through potatoes, onions and other vegetables. It's hard to describe without having a reference point if youve never held a scary sharp knife, but it's magnificent. Total control of where your knife goes, and slicing nice, even cuts makes cooking a joy. That's the key here. Cooking becomes fun and if you enjoy the tools you use in the process the better for it.Above all, the price makes this an absolute killer option for beginners. With such a good steel, wonderful finish and overall balance this Nakiri is an exceptional introduction to Japanese carbon steel knives.

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    5  Kohetsu blue, October 19, 2016
    Posted By: Nikko Macale - verified customer
    1 people found this review helpful

    Best knives. Excellent service.

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    5  beautiful knife, cant beat the price, September 25, 2016
    Posted By: vincent - verified customer
    1 people found this review helpful

    beautiful knife and very fast delivery overseas

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    5  Great Knife Period, May 17, 2016
    Posted By: Eric - verified customer

    Like the 2 other Blue#2 knives I own, this knife is a joy to use. Very easy to maintain a ripping edge exceeding what it came with out of the box. Handle and blade balance as well as handle shape are spot on for me. No issues with the blade chipping unlike some of the white steel blades. Price point makes it a bargain.

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    5  magical nakiri, February 8, 2016
    Posted By: Dan Gilles - verified customer
    1 people found this review helpful

    I had to go on a waiting list to get this knife. This is by far the best knife and made of the best metal for this price range. Sharpens to a whip. I work at wolfgang puck's 'the kitchen' in grand rapids, mi and this i my go to knife. highly recommended.

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    5  very nice, June 9, 2015
    Posted By: Jared - verified customer
    1 people found this review helpful

    in my opinion this knife is a little underrated. stupid sharp after a little stone work and thinned it just a bit....I shaved my arm easily..I love the profile and the slight curve so tip n heel wont chip in my heavy chop style. Seems very sturdy and I really like the look and feel my new fav. and again excellent customer service from Mark and Susan. Very happy and this being my second knife from chefknivestogo I will be shopping here exclusively from here on out

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