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 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 180mm gyuto 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. 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.
Please Note: Our 180mm Gyuto Saya does NOT fit this knife due to the spine thickness at the heel.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 (124 g)
Blade Length: 187 mm
Total Length: 329 mm
Spine Thickness at Base: 4 mm
Blade Height: 45 mm
The 180mm gyuto 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. 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.
Please Note: Our 180mm Gyuto Saya does NOT fit this knife due to the spine thickness at the heel.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Amazing knife, heavy maintenance , August 4, 2026
