The Kohetsu Blue #2 Nashiji line was designed with line cooks in mind - and that focus shows in every spec: hammer-forged Blue #2 carbon steel at 62 HRC for a sharp edge that holds up through a long service, stainless cladding for practical daily maintenance, nashiji (pear skin) finish for food release, and a walnut octagonal handle that is comfortable through extended prep. Made in Sanjo City, Japan exclusively for CKTG by a workshop with decades of hammer-forged knife production behind them. One of the most popular lines we carry.
The gyuto at 180mm is the most compact chef knife in the Blue #2 Nashiji line - short, fast, and nimble with a pointed profile that makes it feel more like a long petty than a gyuto in hand. Ideal for smaller hands, smaller boards, or cooks who want a fast all-purpose blade. Walnut octagonal handle with black pakka wood ferrule. Note: 180mm Gyuto Saya does NOT fit this knife - the spine is very thick at the heel. Note: 180mm Gyuto Saya does NOT fit this knife - the spine is very thick at the heel 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 describe a razor-sharp edge that measured an impressive bevel angle on a laser edge reader. One reviewer calls it light, easy to handle, and amazingly sharp. The short length and pointed profile make it feel fast and nimble - more like a long petty than a traditional gyuto, which is exactly the appeal for cooks who prefer compact blades.
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 gyuto at 180mm is the most compact chef knife in the Blue #2 Nashiji line - short, fast, and nimble with a pointed profile that makes it feel more like a long petty than a gyuto in hand. Ideal for smaller hands, smaller boards, or cooks who want a fast all-purpose blade. Walnut octagonal handle with black pakka wood ferrule. Note: 180mm Gyuto Saya does NOT fit this knife - the spine is very thick at the heel. Note: 180mm Gyuto Saya does NOT fit this knife - the spine is very thick at the heel 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 describe a razor-sharp edge that measured an impressive bevel angle on a laser edge reader. One reviewer calls it light, easy to handle, and amazingly sharp. The short length and pointed profile make it feel fast and nimble - more like a long petty than a traditional gyuto, which is exactly the appeal for cooks who prefer compact blades.
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: 180mm
- Note: 180mm Gyuto Saya does NOT fit this knife - the spine is very thick at the heel
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Amazing knifePosted By: Jim
17 people found this review helpful
I was amazed by its razor-sharp edge. The whole knife is light and easy to handle.
I used Laser Knife Edge Reader to measure the sharpening angles. The main bevel is 14 deg. The micro-bevel is 18 deg. Blade sides are inclined 1 deg. to central line.
If you are going to use angle guides for sharpening on stone, you need a 13 deg. angle guide (13+1=14). To maintain the sharpness, you need to hone on ceramic rod with 17 deg. angle cone (17+1=18).
The Japanese have a legendary reputation for creating top-notch blades, and this knife is no exception.
17 people found this review helpful
I was amazed by its razor-sharp edge. The whole knife is light and easy to handle.
I used Laser Knife Edge Reader to measure the sharpening angles. The main bevel is 14 deg. The micro-bevel is 18 deg. Blade sides are inclined 1 deg. to central line.
If you are going to use angle guides for sharpening on stone, you need a 13 deg. angle guide (13+1=14). To maintain the sharpness, you need to hone on ceramic rod with 17 deg. angle cone (17+1=18).
The Japanese have a legendary reputation for creating top-notch blades, and this knife is no exception.
