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Home > Knife Types > Bunka Knives > Bunka Knives 170mm and Longer > Kohetsu Blue #2 Nashiji Bunka 210mm
Kohetsu Blue #2 Nashiji Bunka 210mm
Kohetsu Blue #2 Nashiji Bunka 210mm Kohetsu Blue #2 Nashiji Bunka 210mmKohetsu Blue #2 Nashiji Bunka 210mmKohetsu Blue #2 Nashiji Bunka 210mm
Kohetsu Blue #2 Nashiji Bunka 210mmKohetsu Blue #2 Nashiji Bunka 210mmKohetsu Blue #2 Nashiji Bunka 210mmKohetsu Blue #2 Nashiji Bunka 210mm

Kohetsu Blue #2 Nashiji Bunka 210mm

Item #: SAN-B210

Average Customer Rating:
(5 out of 5 based on 7 reviews)

Read Reviews | Write a Review
Our Price: $140.00
The Kohetsu Blue #2 Nashiji Bunka 210mm is made exclusively for CKTG. The Kohetsu brand came about when we asked our blacksmith in Seki to make us a line of knives that would bring our customers top-flight cutting performance, using the best steels, impeccable heat treatments, and nice, thin grinds. The result was a range of very different knives that all heed to these same principles.

The bunka featured here is made from Blue #2 high-carbon steel, made by Hitachi. This steel is regarded as one of the best to use in the making of kitchen knives. As it is high carbon, we clad the blade in a layer of stainless steel so that only the mirror finished edge will be reactive. The nashiji finish helps food slide right off the knife, simplifying a busy prep session and adding to the overall great looks. We are particularly excited about the excellent heat treatment and very nice grinds.

There is something quite intriguing about the shape of a bunka. The combination of the reverse tanto-style tip and short, tall blade lend the knife a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are adept at cutting, slicing, and chopping, while the tip allows them to take on smaller ingredients and get into tight spaces. They are a good choice for making garnishes and undertaking detailed work.

  • Knife Brand: Kohetsu
  • Line: Blue #2 Nashiji
  • Blacksmith Location: Sanjo City Japan
  • Construction: Hammer Forged, San Mai
  • Edge Steel: Blue #2
  • Cladding: Stainless
  • Finish: Nashiji
  • HRC: 62+-
  • Edge Grind: 50/50 +-
  • Handle: Walnut Octagonal (Trust Photos)
  • Photo Credit Gustavo Bermudez
  • Edge Length: 210mm
  • Height: 50mm
  • Weight: 6.5oz
  • Spine Thickness: 2.5mm

  • Customer Reviews


    7 review(s) WRITE A REVIEW (Reviews are subject to approval)
      Amazing finish , July 21, 2022
    Posted By: Ralph

    Amazing finish my favorite nashiji finish of all my knives. I agree with other reviews that it needs a touch up or a new edge. OUB sharpness was decent.

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      Super Sharp and Retains Edge Well
    Posted By: Mike

    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.

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      worth every penny
    Posted By: yokozuna

    razor sharp out of the box, with looks that kill at a price that won't. all around great knife that's suited to many tasks. i do recommend.

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      Great knife
    Posted By: Shawn c - verified customer

    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.

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      My first aogami knife, very content.
    Posted By: Kristján Gunnar helgason

    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.

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      I like the style of it, tip is a bit brittle
    Posted By: Kendall
    1 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.

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      Kohetsu 210mm aogami
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