Sanjo City is one of Japan's great metalworking centers, a city with centuries of tradition in hammer-forged tools and blades, distinct from the production-scale knife-making of Seki in both method and character. These knives are hammer-forged, excellently heat-treated, and made exclusively for CKTG.
The 210mm bunka is the largest bunka in the line - full chef knife length with the reverse tanto tip profile. This unusual size delivers gyuto-level board coverage with the precise tip work the bunka format enables. The 50/50 even grind works equally well for right- and left-handed cooks, as will the octagonal walnut handle with a black pakka wood ferrule. Stainless san-mai cladding keeps daily maintenance simple - only the carbon edge requires attention.
What Customers Are Saying: Reviewers consistently praise this as the best knife in the kitchen - light enough for small tasks, capable enough for large dicing jobs and big cuts through meat and vegetables. The nashiji finish draws specific praise as a favorite among reviewers who own multiple knives with different finishes. One cook on their third Kohetsu Blue #2 knife calls this one thinner and lighter than the gyuto, with outstanding balance for the price. The Blue #2 steel sharpens easily on a Shapton 1500 or 2000 and holds an edge well under moderate to heavy use. The unanimous verdict: razor sharp, great looking, and worth every penny.
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: 61 oz (174 g)
Blade Length: 213 mm
Total Length: 365 mm
Spine Thickness at Base: 4 mm
Blade Height: 49 mm
Photos: Gustavo Bermudez
The 210mm bunka is the largest bunka in the line - full chef knife length with the reverse tanto tip profile. This unusual size delivers gyuto-level board coverage with the precise tip work the bunka format enables. The 50/50 even grind works equally well for right- and left-handed cooks, as will the octagonal walnut handle with a black pakka wood ferrule. Stainless san-mai cladding keeps daily maintenance simple - only the carbon edge requires attention.
What Customers Are Saying: Reviewers consistently praise this as the best knife in the kitchen - light enough for small tasks, capable enough for large dicing jobs and big cuts through meat and vegetables. The nashiji finish draws specific praise as a favorite among reviewers who own multiple knives with different finishes. One cook on their third Kohetsu Blue #2 knife calls this one thinner and lighter than the gyuto, with outstanding balance for the price. The Blue #2 steel sharpens easily on a Shapton 1500 or 2000 and holds an edge well under moderate to heavy use. The unanimous verdict: razor sharp, great looking, and worth every penny.
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
8 review(s) WRITE A REVIEW (Reviews are subject to approval) excellent Amazing finish Super Sharp and Retains Edge WellPosted By: Mike
9 people found this review helpful
This knife is probably the best knife in my kitchen. It's light and good for big tasks and small. It's quite big so it is great for large dicing jobs, cutting big pieces of meat, without bone! I accidentally cut into a small piece of bone and a tiny section of my blade is warped or bent, totally my fault and avoidable. Will sharpen out over time. Just don't use it for anything harder than meats (no bones), fruits and vegetables. It's a thin blade edge but I do not find it to be brittle. The tip is such a cool shape you can still work with small shallots and things. Cuts onions like a hot laser. It's really nice to look at too. Easy to maintain for a reactive knife, not even much patina forming on the exposed carbon area. Sharpens easy and maintains an edge through a lot of work. The handle is nice but not the nicest finish. Maybe some linseed oil if you are nitpicky. I can't think of anything else negative about it. It's just really big so not practical for all tasks but if you want something for dicing up lots of things in big quantities, this is it. If you want something more versatile, get the Gyuto version of this if they have it. You can't go wrong with either.
9 people found this review helpful
This knife is probably the best knife in my kitchen. It's light and good for big tasks and small. It's quite big so it is great for large dicing jobs, cutting big pieces of meat, without bone! I accidentally cut into a small piece of bone and a tiny section of my blade is warped or bent, totally my fault and avoidable. Will sharpen out over time. Just don't use it for anything harder than meats (no bones), fruits and vegetables. It's a thin blade edge but I do not find it to be brittle. The tip is such a cool shape you can still work with small shallots and things. Cuts onions like a hot laser. It's really nice to look at too. Easy to maintain for a reactive knife, not even much patina forming on the exposed carbon area. Sharpens easy and maintains an edge through a lot of work. The handle is nice but not the nicest finish. Maybe some linseed oil if you are nitpicky. I can't think of anything else negative about it. It's just really big so not practical for all tasks but if you want something for dicing up lots of things in big quantities, this is it. If you want something more versatile, get the Gyuto version of this if they have it. You can't go wrong with either.
worth every penny Great knifePosted By: Shawn c - verified customer
9 people found this review helpful
This is the third knife in this line that I have purchased. All very good. This one is a bit thinner and lighter than the gyoto, also really well balanced. For the price, you can't beat it.
9 people found this review helpful
This is the third knife in this line that I have purchased. All very good. This one is a bit thinner and lighter than the gyoto, also really well balanced. For the price, you can't beat it.
My first aogami knife, very content.Posted By: Kristjn Gunnar helgason
6 people found this review helpful
I have used this knife only for salads-as of yet. It is well made, does not cost a fortune and it can be used for so many things. I recommend this knife to anyone interested in a good knife for the kitchen.
6 people found this review helpful
I have used this knife only for salads-as of yet. It is well made, does not cost a fortune and it can be used for so many things. I recommend this knife to anyone interested in a good knife for the kitchen.
I like the style of it, tip is a bit brittlePosted By: Kendall
9 people found this review helpful
I've been playing with this knife off and on for a few months. I've put it through varying vegetables. It was a little chippy but I put a new edge on it and it's been fine. The tip of the knife however is very brittle. I haven't tipped a knife since i first started going japanese 4 years ago but I tipped this one and I don't even know how. I ground it out and made it a little stronger and I haven't had a problem since. If you buy this knife I'd put your own edge on it first before using it. I like it for a good fun home knife.
9 people found this review helpful
I've been playing with this knife off and on for a few months. I've put it through varying vegetables. It was a little chippy but I put a new edge on it and it's been fine. The tip of the knife however is very brittle. I haven't tipped a knife since i first started going japanese 4 years ago but I tipped this one and I don't even know how. I ground it out and made it a little stronger and I haven't had a problem since. If you buy this knife I'd put your own edge on it first before using it. I like it for a good fun home knife.
