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.
The 165mm bunka combines the versatility of a santoku with a reverse tanto tip for precision detail work. Blue #2 in a bunka format suits the cook who wants a single, compact knife that handles a wide range of daily tasks. 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 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: 4.4 oz (126 g)
Blade Length: 174 mm
Total Length: 318 mm
Spine Thickness at Base: 3 mm
Blade Height: 46 mm
Photos: Gustavo Bermudez
The 165mm bunka combines the versatility of a santoku with a reverse tanto tip for precision detail work. Blue #2 in a bunka format suits the cook who wants a single, compact knife that handles a wide range of daily tasks. 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 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.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval)
