Sanjo City is one of Japan great metalworking centers - a city with centuries of tradition in hammer-forged tools and blades, distinct from the production-scale knife making of Seki in both method and character. Mark visited the workshop that produces the Kohetsu Blue #2 Nashiji line twice over the years. On one visit the retired owner was still coming in to install handles while his son had taken over day-to-day operations - a passing of craft knowledge from one generation to the next that defines how the best Japanese knife shops endure. These knives are hammer forged, excellently heat treated, and made exclusively for CKTG.
The sujihiki at 270mm is the standard professional slicing length - enough blade for confident full-length cuts through roasts, fish, and proteins. Blue #2 at 62 HRC holds a fine slicing edge well between sharpenings. 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 270mm is the standard professional slicing length - enough blade for confident full-length cuts through roasts, fish, and proteins. Blue #2 at 62 HRC holds a fine slicing edge well between sharpenings. 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: 270mm
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