Nashiji means pear skin in Japanese - a reference to the fine, dimpled texture of the sandblasted finish across the stainless cladding on this line. It reduces surface contact between blade and food, helps with release during cutting, and gives the knife a distinctive appearance that stands apart from polished alternatives. The Kohetsu Blue #2 Nashiji line was built as a best-in-class value line for line cooks and serious home cooks - top-of-the-line Hitachi Blue #2 steel at 62 HRC, hammer forged in Sanjo City, Japan, made exclusively for CKTG. Kohetsu loosely translates to "be happy." These knives earn that name.
The petty at 135mm is an in-hand tool for peeling, trimming, and detail work where a longer blade is simply too much. Fitted with a walnut octagonal 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 call this petty an excellent value, with one restaurant cook saying it stands up to daily use and stays razor sharp.
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: 2.6 oz (74 g)
Blade Length: 137 mm
Total Length: 260 mm
Spine Thickness at Base: 3 mm
Blade Height: 31 mm
Photos: Gustavo Bermudez
The petty at 135mm is an in-hand tool for peeling, trimming, and detail work where a longer blade is simply too much. Fitted with a walnut octagonal 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 call this petty an excellent value, with one restaurant cook saying it stands up to daily use and stays razor sharp.
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
4 review(s) WRITE A REVIEW (Reviews are subject to approval)
Great little petty Great utility knife
Wonderful blade with a little tlcPosted By: ryan - verified customer
7 people found this review helpful
As other reviewers have mentioned, this knife is on the thick side for a petty if you're looking for the petit sujihiki kind of thing. I opened the knife up with some serious thinning. Raising the shinogi and adding more taper at the tip took some elbow grease but went smoothly due to a nice, even grind. This thing is among my most used knives now-- I love the stainless cladding for a busy service and citrus work, and find it just tall enough for board work. Have also been surprisingly impressed with the edge retention. This would make a decent bird knife stock, in lieu of a dedicated honesuki. I have other blades I turn to for the most delicate work, though this blade is no slouch after just a little work. Worth a look, though there may be something else to suit your needs better out of the box.
7 people found this review helpful
As other reviewers have mentioned, this knife is on the thick side for a petty if you're looking for the petit sujihiki kind of thing. I opened the knife up with some serious thinning. Raising the shinogi and adding more taper at the tip took some elbow grease but went smoothly due to a nice, even grind. This thing is among my most used knives now-- I love the stainless cladding for a busy service and citrus work, and find it just tall enough for board work. Have also been surprisingly impressed with the edge retention. This would make a decent bird knife stock, in lieu of a dedicated honesuki. I have other blades I turn to for the most delicate work, though this blade is no slouch after just a little work. Worth a look, though there may be something else to suit your needs better out of the box.
