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

Kohetsu Blue #2 Nakiri 165mm

Item #: AA2-N165

Average Customer Rating:
(5 out of 5 based on 8 reviews)

Read Reviews | Write a Review
Our Price: $75.00
Availability: Usually ships the same business day
Qty:
CKTG Black Felt Knife Guard 7"
$3.95
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Nakiri knives are a popular choice among both home and professional cooks. They are a perfect utensil for cutting, slicing, or chopping any and all vegetables. Their height appeals to users with large hands or those liking a good board to hand clearance.

These “knives for cutting greens” feature a very square shape and double bevel grind. They have quite straight edges for increased chop cutting and slicing prowess.

The Kohetsu Blue #2 nakiri is a really nice example of the breed. It has a well-executed grind and the aesthetics to match. Add in the fact that the blade is constructed from the well regarded steel known as Aogami # 2, and you have a knife that offers much…for not much at all! The excellent main core steel is protected and strengthened by the addition of a stainless steel cladding. Upkeep is reduced considerably while superior edge creation and retention are maintained. This is a bona fide hand crafted blade of great quality and design at a price that is more in keeping with mass produced items of similar type.

If you have ever wanted to try a nakiri or the excellent Blue #2 steel (or both), this is a perfect and economical place to start.

  • Weight: 6.5 ounces
  • Blade Length: 161 mm
  • Blade Height: 49 mm
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: Stainless
  • Handle: Yo Pakka Wood
  • Location: Seki, Japan

  • Customer Reviews

    Product Reviews

    5  As advertised, June 26, 2019
    Posted By: Josh Pierce - verified customer

    Sharp, balanced, and sturdy.

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    5  Amazing Workhorse, January 29, 2019
    Posted By: Andrew Le

    After 2 quick passes on the stone this thing holds a wicked edge. Fit, finish, and balance is superb. Will buy kohetsu again

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    5  Great knife - helpful website descriptions, January 11, 2019
    Posted By: Arden Youngblood - verified customer

    I wasn't sure what type of knife to buy, but the website does a great job describing each product, making my purchase so much more well informed. Very happy with my purchase!

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    4  After some time..., January 2, 2019
    Posted By: Null_User

    For the money it is a quality entry level knife to reactive steels. I've used it steadily for a couple months now and I am very satisfied with the edge retention and the level of sharpness I can attain with a fine stone and some stropping.
    The blade height and handle are the only quibbles that encourage me to seek another nakari, hence the 4 stars.


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    5  I'm gonna get this knife, December 21, 2018
    Posted By: Tom

    I bought the 270mm gyuto and it's my go to knife. Definitely going to be purchasing the Nakiri. And Steve was right when he said this line screams Pro Kitchen.

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    5  Sick knife bro, September 13, 2017
    Posted By: Nick - verified customer
    1 people found this review helpful

    Sick knife bro

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    5  Beautiful, August 1, 2017
    Posted By: Gary - verified customer
    1 people found this review helpful

    My favorite knife in my kit. The core/edge is carbon steel, so if it's left wet it rusts very quickly, but for a high performance knife and edge like this it's well worth the maintenance. Also, either barkeepers friend or Coca-Cola and a strop take the corrosion off with ease anyways. The edge was brilliant out of the box, and stayed sharp enough, and then sharpened and polished back to a razor very quickly.

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    4  Love my Nakiri knife but..., September 2, 2016
    Posted By: Katecia McLean - verified customer

    My nakiri knive was sharp out the box. Loved it. But I started noticing the edge is starting to rust. Very upsetting.

    The edge is carbon steel so you need to wipe it dry to avoid rusting. Use Bar Keeper's Friend to clean the knife and that will help it.



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