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. Crafted from Hitachi Blue #2 steel, 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 makes carbon steel worth the small amount of extra care it requires. Made exclusively for CKTG.
The 165mm petty sits at the very long end of the petty range - long enough for comfortable board work through proteins and produce, compact enough to feel nimble for in-hand tasks. The blade is paired with a classic octagonal walnut handle with a black pakka wood ferrule. 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.
What Customers Are Saying: Reviewers praise a well-made knife that is sharp, good-looking, and an excellent value. One professional cook uses it as a general utility knife - it stands up to daily use and stays razor sharp. The nashiji finish draws specific praise for its appearance and food release.
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 (116 g)
Blade Length: 165 mm
Total Length: 305 mm
Spine Thickness at Base: 3 mm
Blade Height: 36 mm
Photos: Gustavo Bermudez
The 165mm petty sits at the very long end of the petty range - long enough for comfortable board work through proteins and produce, compact enough to feel nimble for in-hand tasks. The blade is paired with a classic octagonal walnut handle with a black pakka wood ferrule. 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.
What Customers Are Saying: Reviewers praise a well-made knife that is sharp, good-looking, and an excellent value. One professional cook uses it as a general utility knife - it stands up to daily use and stays razor sharp. The nashiji finish draws specific praise for its appearance and food release.
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
3 review(s) WRITE A REVIEW (Reviews are subject to approval) Amazing quality razor sharp knife!Posted By: Benjamin Prusinski
25 people found this review helpful
I bought this as one of my first Japanese knives and it cuts razor sharp out of box and service great from CTG. Gorgeous piece of functional art looks better in person. I have to be careful to not cut myself as razor sharp blade! Works great for cutting produce and garlic.
25 people found this review helpful
I bought this as one of my first Japanese knives and it cuts razor sharp out of box and service great from CTG. Gorgeous piece of functional art looks better in person. I have to be careful to not cut myself as razor sharp blade! Works great for cutting produce and garlic.
Perfect Petty Another crazy bang for your buck - StunningPosted By: John Mark Tucker
36 people found this review helpful
I own a Yusuka Blue Tall 120mm and a Yamashin White Tall 105mm. I use and love both these knives almost daily. Both highly recommended. That said - wanted a bit longer blade with the same or similar profile as the previous two. This Kohetsu is off the charts in my book. Blade profile is exactly what I was looking for - tall-ish and thick-ish and a bit on the heavy side. My knife's fit and finish was outstanding. Use in the kitchen after a week is as good as you can get. Nuked many vegies and skinned a couple salmon. Just fantastic. Deserves a lenghy video review...but at this price point...just buy the damn thing. You'll thank yourself.
36 people found this review helpful
I own a Yusuka Blue Tall 120mm and a Yamashin White Tall 105mm. I use and love both these knives almost daily. Both highly recommended. That said - wanted a bit longer blade with the same or similar profile as the previous two. This Kohetsu is off the charts in my book. Blade profile is exactly what I was looking for - tall-ish and thick-ish and a bit on the heavy side. My knife's fit and finish was outstanding. Use in the kitchen after a week is as good as you can get. Nuked many vegies and skinned a couple salmon. Just fantastic. Deserves a lenghy video review...but at this price point...just buy the damn thing. You'll thank yourself.
