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 petty at 170mm 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. A genuine gateway knife that converts cooks to carbon steel. Walnut octagonal handle with 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 excellent value. One professional cook uses it as a general utility knife at the restaurant - 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 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 petty at 170mm 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. A genuine gateway knife that converts cooks to carbon steel. Walnut octagonal handle with 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 excellent value. One professional cook uses it as a general utility knife at the restaurant - 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 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: 170mm
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.
