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's 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. The 50/50 even grind works equally well for right- and left-handed cooks, as does the octagonal walnut and pakka wood handle. 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: One reviewer who bought this honesuki while breaking down 20 birds a shift has owned it for years and still praises the faded, clad appearance of the steel. Another called it a fantastic, versatile little knife for both poultry and fish.
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.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: 4.1 oz (118 g)
Blade Length: 155 mm
Total Length: 295 mm
Spine Thickness at Base: 3 mm
Blade Height: 40 mm
Photos: Gustavo Bermudez
The honesuki is Japan's 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. The 50/50 even grind works equally well for right- and left-handed cooks, as does the octagonal walnut and pakka wood handle. 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: One reviewer who bought this honesuki while breaking down 20 birds a shift has owned it for years and still praises the faded, clad appearance of the steel. Another called it a fantastic, versatile little knife for both poultry and fish.
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.
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 faded 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 faded 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. 
