Kohetsu Blue #2 Nashiji Bunka 210mm

Sanjo City is one of Japan 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. Mark visited the workshop that produces the Kohetsu Blue #2 Nashiji line twice over the years. On one visit the retired owner was still coming in to install handles while his son had taken over day-to-day operations - a passing of craft knowledge from one generation to the next that defines how the best Japanese knife shops endure. These knives are hammer forged, excellently heat treated, and made exclusively for CKTG.

The bunka at 210mm is the largest bunka in the line - full chef knife length with the reverse tanto tip profile. Unusual size that delivers gyuto-level board coverage with the precise tip work the bunka format enables. 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.

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 purchase 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. One reviewer notes the tip is more delicate than a gyuto tip and worth treating carefully - a fair point for any carbon steel knife with a pointed reverse tanto profile. 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 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: 210mm