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 honesuki is Japan dedicated poultry boning knife - triangular, stiff, and built to work through joints and cartilage with authority. Blue #2 in a honesuki is a compelling combination - the sharpness and edge retention of top-tier carbon steel in the knife format that benefits most from both. 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.
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 honesuki is Japan dedicated poultry boning knife - triangular, stiff, and built to work through joints and cartilage with authority. Blue #2 in a honesuki is a compelling combination - the sharpness and edge retention of top-tier carbon steel in the knife format that benefits most from both. 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.
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: 150mm
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. 
