This Ko Deba arrived from the manufacturer with a flaw in its spine, as shown in the 4th picture.
Kohetsu translates loosely to "Be Happy" and we are very happy to be able to offer these great knives to our customers on an exclusive basis. Not only will they appeal to line cooks and other professionals, but they make a great entry into the world of Blue #2 steel blades for home cooks, too.
Blue #2, or Aogami 2, high carbon steel is one of the most popular steels used in knife making. It is formulated from Japanese pure sand irons at Hitachi's famous Yasugi plant in Shimane Prefecture. It is noted for its high level of edge retention and ability to take a very acute edge. Although it is very reactive, this problematic attribute has been diminished by the use of soft stainless steel cladding. The core steel edge still requires careful drying and cleaning, but the lovely nashiji (pear skin) finish of the stainless hagane will reduce this task to a minimum.
Classic deba knives feature a single bevel and are thus more difficult to use and sharpen. The Kohetsu Blue #2 Nashiji Ko Deba, however, has been ground with a symmetrical 50/50 double bevel, thus overcoming these issues.
This is the perfect knife for filleting small fish and poultry, as well as processing other small items like vegetables. Finished with a nice octagonal walnut and pakka wood handle, the Kohetsu Blue #2 Nashiji Ko Deba represents a wonderful value which we at CKTG are happy to share with our customers.Knife Brand: Kohetsu
Line: Blue #2 Nashiji
Blacksmith Location: Sanjo City, Japan
Edge Steel: Blue #2
Cladding: Stainless
Finish: Nashiji
HRC: 62+-
Edge Grind: 50/50 +-
Handle: Walnut Octagonal (Trust the Photos)
Photo Credit: Gustavo Bermudez
Weight: 2.5 oz (72 g)
Blade Length: 106 mm
Total Length: 230 mm
Spine Thickness at Base: 3 mm
Blade Height: 36 mm
Kohetsu translates loosely to "Be Happy" and we are very happy to be able to offer these great knives to our customers on an exclusive basis. Not only will they appeal to line cooks and other professionals, but they make a great entry into the world of Blue #2 steel blades for home cooks, too.
Blue #2, or Aogami 2, high carbon steel is one of the most popular steels used in knife making. It is formulated from Japanese pure sand irons at Hitachi's famous Yasugi plant in Shimane Prefecture. It is noted for its high level of edge retention and ability to take a very acute edge. Although it is very reactive, this problematic attribute has been diminished by the use of soft stainless steel cladding. The core steel edge still requires careful drying and cleaning, but the lovely nashiji (pear skin) finish of the stainless hagane will reduce this task to a minimum.
Classic deba knives feature a single bevel and are thus more difficult to use and sharpen. The Kohetsu Blue #2 Nashiji Ko Deba, however, has been ground with a symmetrical 50/50 double bevel, thus overcoming these issues.
This is the perfect knife for filleting small fish and poultry, as well as processing other small items like vegetables. Finished with a nice octagonal walnut and pakka wood handle, the Kohetsu Blue #2 Nashiji Ko Deba represents a wonderful value which we at CKTG are happy to share with our customers.
