Kohetsu Blue #2 Nashiji Ko Deba 105mm

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. Featuring Hitachi Blue #2 steel at 62 HRC, these knives are hammer-forged in Sanjo City, Japan, by a multi-generation workshop. Stainless cladding keeps the flanks clean while the reactive carbon edge delivers the sharpness and edge retention that make carbon steel worth the small amount of extra care it requires.

The 105mm ko deba is a smaller version of the deba, which was originally meant for preparing fish. This size can double as a general-purpose tall petty, as it is versatile and well-balanced. Blue #2 at 62 HRC delivers a sharp edge from day one that holds through sustained daily use. 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.

What Customers Are Saying: Reviewers frequently describe this as their go-to knife for smaller kitchen tasks, especially poultry and detail work, with several specifically praising how nimble and well-balanced it feels in hand. Most reviewers who mention edge retention say it holds up well through a full week of professional use.

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: 2.7 oz (76 g)

Blade Length: 107 mm

Total Length: 229 mm

Spine Thickness at Base: 3 mm

Blade Height: 36 mm

Photos: Gustavo Bermudez