- Knife Brands
Knife Brands- Anryu Hamono
- Artifex
- CCK Cleavers
- Chopper King
- Daovua Knives
- Doberman Forge
- Doi Knives
- Enami Knives
- Enjin Knives
- Gihei Knives
- Harukaze Knives
- Hatsukokoro Knives
- Hinokuni Knives
- Ishikawa Knives
- Kamo, (Katsuyasu)
- Kamo, (Shiro)
- Kanehide Knives
- Kanetsugu Cutlery
- Kanjo Knives
- Karaku Knives
- Katayama Knives
- Kato (Yoshimi)
- Kikuichi Knives
- Kitaoka Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kotetsu Knives
- Kurosaki Knives
- Kurotori Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masui Knives
- Masutani Knives
- Matsubara Knives
- Miki Hamono
- Mikisyo Hamono
- Misuzu Knives
- Myojin Knives
- Moritaka Knives
- Knife Types
- Accessories
Accessories
- Add On Items
- Blade Guards
- Carbon Steel Pots & Pans
- Chef Equipment
- Chopsticks
- Cutting Boards
- Higo Folders, Hunters, Axes
- Gift Ideas
- Hand Held Sharpeners
- Kitchen Tools
- Kitchen Shears
- Knife Bags
- Knife Sharpeners
- Knife Sharpening Service
- Knife Storage
- Peelers & Tweezers
- Sayas
- Sharpening Accessories
- Sharpening Steels
- Sharpening Stones
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
Blue #2 steel is made by Hitachi Metals and it is one of the most popular alloys used in the construction of kitchen knives. Customarily it is associated with mid- to high-end products and prices. We are therefore really happy to be able to provide lovers of fine knives with a range of utensils made with this highly regarded steel, but at an affordable price.
Blue #2 is a highly reactive steel which normally requires careful attention to cleaning and drying. However, with the addition of a softer stainless steel outer layer, this chore has been minimized considerably. This outer layer is given a Nashiji, or pear skin, finish to further enhance the look and functionality of the knife. You will still need to take care of the polished edge and dry the knife after each use.
Unlike classic single-beveled honesukis, the Kohetsu Blue #2 Nashiji features a double bevel ground with a 50/50 profile. This makes the knife easier to use and sharpen.
The blade is augmented with a nice walnut octagonal handle and black pakka wood ferrule. This is a really useful small knife at a commendably small price.Maker: Kohetsu
Location: Sanjo Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Stainless
Finish: Nashiji
Engraving: Kanji, Stamped
Photos: Gustavo Bermudez
Edge Grind: Even, Double Sided: See Choil Shot
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 104g / 3.6 ounces
Blade Length: 150 mm
Total Length: 290 mm
Spine Thickness at Base: 3 mm
Blade Height: 40 mm
Blue #2 is a highly reactive steel which normally requires careful attention to cleaning and drying. However, with the addition of a softer stainless steel outer layer, this chore has been minimized considerably. This outer layer is given a Nashiji, or pear skin, finish to further enhance the look and functionality of the knife. You will still need to take care of the polished edge and dry the knife after each use.
Unlike classic single-beveled honesukis, the Kohetsu Blue #2 Nashiji features a double bevel ground with a 50/50 profile. This makes the knife easier to use and sharpen.
The blade is augmented with a nice walnut octagonal handle and black pakka wood ferrule. This is a really useful small knife at a commendably small price.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval)
Kohetsu Blue #2 Nashiji Honesuki 150mmPosted By: Kristopher Lee
My first honesuki😁 I am so glad this knife exists. Fit and finish is okay, a bit rough on the spine but expected. The steel is absolutely gorgeous with the fadded look and cladding lines. I have had this knife for years now and purchased it when I was breaking down 20 birds a shift (you know the feeling) with a 150mm utility knife. It was one of my first carbon blades and I unfortunately underestimated the hardness of the core and had to reshape the blade after a couple chips. Just be extra careful around the tight spots, let the knife do the work. Stay Sharp!
Cheers,
Kris
My first honesuki😁 I am so glad this knife exists. Fit and finish is okay, a bit rough on the spine but expected. The steel is absolutely gorgeous with the fadded look and cladding lines. I have had this knife for years now and purchased it when I was breaking down 20 birds a shift (you know the feeling) with a 150mm utility knife. It was one of my first carbon blades and I unfortunately underestimated the hardness of the core and had to reshape the blade after a couple chips. Just be extra careful around the tight spots, let the knife do the work. Stay Sharp!
Cheers,
Kris
Sharp. 
