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 sujihiki at 240mm is Japan dedicated slicing knife - narrower and longer than a petty, built for single-stroke cuts through proteins and fish. Blue #2 edge retention makes this a standout value in a slicing knife. 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.
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 sujihiki at 240mm is Japan dedicated slicing knife - narrower and longer than a petty, built for single-stroke cuts through proteins and fish. Blue #2 edge retention makes this a standout value in a slicing knife. 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.
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: 240mm
