Blue #2 is Hitachi Metals Aogami #2 - a high-carbon tool steel with tungsten and chromium additions that give it exceptional edge retention, easy sharpenability, and the ability to reach a sharpness that stainless steels cannot match. At 62 HRC the edge holds well through sustained kitchen use and responds beautifully to quality water stones. The Kohetsu Blue #2 Nashiji line wraps that steel in stainless cladding - keeping all but the mirror-finished edge from forming a patina and making daily maintenance practical without sacrificing what makes carbon steel worth choosing. Made exclusively for CKTG in Sanjo City, Japan by a workshop Mark visited personally.
The bunka at 165mm combines the versatility of a santoku with a reverse tanto tip for precision detail work. Blue #2 in a bunka format rewards the cook who wants one compact knife that handles a wide range of daily tasks. Walnut octagonal handle with black pakka wood ferrule. The 50/50 even grind works equally well for right- and left-handed cooks. Stainless san-mai cladding keeps daily maintenance simple - only the carbon edge requires attention. CKTG is the only source for this line.
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 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.
The bunka at 165mm combines the versatility of a santoku with a reverse tanto tip for precision detail work. Blue #2 in a bunka format rewards the cook who wants one compact knife that handles a wide range of daily tasks. Walnut octagonal handle with black pakka wood ferrule. The 50/50 even grind works equally well for right- and left-handed cooks. Stainless san-mai cladding keeps daily maintenance simple - only the carbon edge requires attention. CKTG is the only source for this line.
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 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
- Exclusive: 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
- Photos: Gustavo Bermudez
- Blade Length: 165mm
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