Nashiji means pear skin in Japanese - a reference to the fine, dimpled texture of the sandblasted finish across the stainless cladding on this line. It reduces surface contact between blade and food, helps with release during cutting, and gives the knife a distinctive appearance that stands apart from polished alternatives. The Kohetsu Blue #2 Nashiji line was built as a best-in-class value line for line cooks and serious home cooks - top-of-the-line Hitachi Blue #2 steel at 62 HRC, hammer forged in Sanjo City, Japan, made exclusively for CKTG. Kohetsu loosely translates to "be happy." These knives earn that name.
The gyuto at 240mm is the professional standard length - more reach on the pull stroke, a 50mm blade height for good knuckle clearance, and the same excellent heat treatment and hammer-forged construction as every knife in the line. Weight: 6.7 oz (190g). Total length: 397mm. Spine: 4mm. Blade height: 50mm. 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: Four reviews averaging just under five stars. The standout praise comes from a first-time CKTG customer who calls the quality outstanding and says the knife exceeded every expectation. Another reviewer praises the great steel and flat profile suited to push-cutting technique. One reviewer notes the non-cutting spine and choil edges can feel sharp on the hand - worth knowing before buying, and easily addressed with a few strokes on a fine stone. The handle on one knife ran slightly off-center, which the reviewer addressed by rehandling - a reminder that hand-finished knives can show small variances. The Blue #2 steel and overall performance draw consistent praise across all four reviewers.
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 240mm is the professional standard length - more reach on the pull stroke, a 50mm blade height for good knuckle clearance, and the same excellent heat treatment and hammer-forged construction as every knife in the line. Weight: 6.7 oz (190g). Total length: 397mm. Spine: 4mm. Blade height: 50mm. 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: Four reviews averaging just under five stars. The standout praise comes from a first-time CKTG customer who calls the quality outstanding and says the knife exceeded every expectation. Another reviewer praises the great steel and flat profile suited to push-cutting technique. One reviewer notes the non-cutting spine and choil edges can feel sharp on the hand - worth knowing before buying, and easily addressed with a few strokes on a fine stone. The handle on one knife ran slightly off-center, which the reviewer addressed by rehandling - a reminder that hand-finished knives can show small variances. The Blue #2 steel and overall performance draw consistent praise across all four reviewers.
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: 242mm
- Weight: 6.7 oz (190g)
- Total Length: 397mm
- Spine Thickness at Heel: 4mm
- Blade Height: 50mm
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval)
Good knife Good Knife Posted By: Gal
16 people found this review helpful
This is a good knife that has great steel. I do like my knives to have somewhat flatter profile. Another thing, I am planning on rehandling the knife and that's probably a good thing as the blade way off centre...
16 people found this review helpful
This is a good knife that has great steel. I do like my knives to have somewhat flatter profile. Another thing, I am planning on rehandling the knife and that's probably a good thing as the blade way off centre...
Outstanding product!
