Some knives exist to introduce cooks to what Japanese carbon steel can do - and the Kohetsu Blue #2 Nashiji line has been doing that job better than almost anything else at its price for years. Hitachi Blue #2 at 62 HRC, hammer forged in Sanjo City, Japan by a multi-generation workshop Mark visited personally. Stainless cladding keeps the flanks clean while the reactive carbon edge delivers the sharpness and edge retention that makes carbon steel worth the small amount of extra care it requires. Nashiji (pear skin) finish on the cladding. Walnut octagonal handle with black pakka ferrule. Made exclusively for CKTG.
The gyuto at 210mm is the most popular size in the line - versatile, well-balanced, and sized for confident all-purpose prep. Blue #2 at 62 HRC delivers a sharp edge from day one that holds through sustained daily use. Original handle version. Note: Original handle version - see current Blue #2 Nashiji Gyuto 210mm for upgraded walnut octagonal handle 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 gyuto at 210mm is the most popular size in the line - versatile, well-balanced, and sized for confident all-purpose prep. Blue #2 at 62 HRC delivers a sharp edge from day one that holds through sustained daily use. Original handle version. Note: Original handle version - see current Blue #2 Nashiji Gyuto 210mm for upgraded walnut octagonal handle 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: 210mm
- Note: Original handle version - see current Blue #2 Nashiji Gyuto 210mm for upgraded walnut octagonal handle
Reviews
9 review(s) WRITE A REVIEW (Reviews are subject to approval) Excellent utility knife, December 28, 2025 Excellent Posted By: Michael Wilson
49 people found this review helpful
I have been looking for a Deba for my Japanese cutlery collection. Since I don’t need a knife to slice fish, I wanted a double edged Deba for kitchen task prep for vegetables & some proteins. This knife met my needs and expectations. First of all, the spine of this knife is thick.4 mm at the back of the tang. Great fit and feels great in my large hands. The Nashiji finish is a flat matte. Different than other Nashiji knives in my collection. Beautiful. The handle is fitted great,and looks great. Do not let the price fool you. It’s worth every penny. It’s a great little workhorse in my kitchen. Very sharp right out of the box. Thanks to CKTG for their great customer service,and fast shipping. I’m extremely pleased with it.
49 people found this review helpful
I have been looking for a Deba for my Japanese cutlery collection. Since I don’t need a knife to slice fish, I wanted a double edged Deba for kitchen task prep for vegetables & some proteins. This knife met my needs and expectations. First of all, the spine of this knife is thick.4 mm at the back of the tang. Great fit and feels great in my large hands. The Nashiji finish is a flat matte. Different than other Nashiji knives in my collection. Beautiful. The handle is fitted great,and looks great. Do not let the price fool you. It’s worth every penny. It’s a great little workhorse in my kitchen. Very sharp right out of the box. Thanks to CKTG for their great customer service,and fast shipping. I’m extremely pleased with it.
What a joy to usePosted By: olywa
49 people found this review helpful
I have been enjoying a HAP40 Kohetsu Petty and wanted to try a Kohetsu Blue. This little jewel has addressed a gap in my collection and allowed me to learn a better way to 'skin the cat' insofar as fish fileting goes. It's also been stout little utility knife in the kitchen.
Fit and finish were excellent and it came very sharp with a nice even grind. It's been great on small to medium fish but I'd love to see it in a 165mm size for larger fish.
49 people found this review helpful
I have been enjoying a HAP40 Kohetsu Petty and wanted to try a Kohetsu Blue. This little jewel has addressed a gap in my collection and allowed me to learn a better way to 'skin the cat' insofar as fish fileting goes. It's also been stout little utility knife in the kitchen.
Fit and finish were excellent and it came very sharp with a nice even grind. It's been great on small to medium fish but I'd love to see it in a 165mm size for larger fish.
Great little utility knifePosted By: Matt - verified customer
11 people found this review helpful
nicely balanced, extra height makes mincing garlic or herbs easier than with a shorter petty. haven't had a chance to break down poultry with it yet but seems like it'd be effective, smaller blade should be easier to maneuver. not a great edge ootb but that's easy to fix
11 people found this review helpful
nicely balanced, extra height makes mincing garlic or herbs easier than with a shorter petty. haven't had a chance to break down poultry with it yet but seems like it'd be effective, smaller blade should be easier to maneuver. not a great edge ootb but that's easy to fix
Follow-upPosted By: Edward Roth
13 people found this review helpful
Just a quick follow-up...this knife is amazing as are most of the Kohetsu knives. The length is absolutely perfect for parting chicken, pork or beef. It takes an incredible edge and holds it well. I also use it for some detail veggie work but it truly shines with meats.
13 people found this review helpful
Just a quick follow-up...this knife is amazing as are most of the Kohetsu knives. The length is absolutely perfect for parting chicken, pork or beef. It takes an incredible edge and holds it well. I also use it for some detail veggie work but it truly shines with meats.
Great knife Another Fine Kohetsu Pretty sweet Posted By: Max - verified customer
16 people found this review helpful
This is a pretty sweet little knife. It is the best I've found for cleaning chickens. The small blade is nimble and has some heft. I have used it for about two weeks now in a professional kitchen and its uses are fairly numerous. It takes a sweet edge and keeps it all week. If you are worried about out of the box you don't deserve nice knives.
16 people found this review helpful
This is a pretty sweet little knife. It is the best I've found for cleaning chickens. The small blade is nimble and has some heft. I have used it for about two weeks now in a professional kitchen and its uses are fairly numerous. It takes a sweet edge and keeps it all week. If you are worried about out of the box you don't deserve nice knives.
