Blue #2 is Hitachi Metals' Aogami #2, a high-carbon tool steel with tungsten and chromium additions that give it exceptional edge retention, easy sharpenability, and the ability to reach a sharpness that stainless steels cannot match. At 62 HRC, the edge holds well through sustained kitchen use and responds beautifully to quality water stones. The Kohetsu Blue #2 Nashiji line wraps that steel in stainless cladding - keeping all but the mirror-finished edge from forming a patina and making daily maintenance practical without sacrificing what makes carbon steel worth choosing. Made exclusively for CKTG in Sanjo City, Japan.
The 120mm 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.
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: 3.1 oz (88 g)
Blade Length: 125 mm
Total Length: 250 mm
Spine Thickness at Base: 4 mm
Blade Height: 38 mm
Photos: Gustavo Bermudez
The 120mm 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.
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.
