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Home > Knife Types > Petty Knives > 75mm-90mm Petty Knives > Kohetsu Blue #2 Petty 80mm
Kohetsu Blue #2 Petty 80mm
Kohetsu Blue #2 Petty 80mm Kohetsu Blue #2 Petty 80mm
Kohetsu Blue #2 Petty 80mm Kohetsu Blue #2 Petty 80mm

Kohetsu Blue #2 Petty 80mm

Item #: AA2-P080

Average Customer Rating:
(5 out of 5 based on 5 reviews)

Read Reviews | Write a Review
Our Price: $60.00
Blue #2 steel is made by Hitachi Metals and it is one of the most popular alloys used in the construction of kitchen knives. Customarily it is associated with mid to high end products and prices. We are therefore really happy to be able to provide lovers of fine knives with a range of utensils made with this highly regarded steel, but at an affordable price.

Blue #2 is a highly reactive steel which normally requires careful attention to cleaning and drying. However, with the addition of a softer stainless steel outer layer, this chore has been minimized considerably. You will still need to take care of the edge and dry the knife after each use.

The Kohetsu Blue #2 petty 80mm is a great blade for all of your small kitchen cutting tasks. The short and stout blade can get into all sorts of tight spaces, like cutting around bones, and is also able to tackle the finest and most intricate garnish preparations.

The knife is made with a very nice symmetrical grind making it great for left- and right-handed users. A yo pakka wood handle finishes off this high value package.

  • Weight: 2.4 ounces
  • Blade Length: 75 mm
  • Blade Height: 20 mm
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: Stainless
  • Handle: Yo Pakka Wood
  • Location: Seki, Japan

  • Customer Reviews

    Product Reviews

    5  I like it, February 16, 2020
    Posted By: Dave Tapia - verified customer

    Nice little knife for intricate cuts. Came very sharp and held it sharpness for a few months until I had to sharpen it and only because I like my knives to be able to cut through paper without any issues I'm sure I could have held off for even a few months. The long handle make for better control as well.

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    5  Perfect, June 5, 2019
    Posted By: Francois - verified customer

    I'm still rather new in Japanese carbon steel knives, and my previous purchases were all "knives to use with a board". After a couple a years, I didn't realize that a good very small paring knife, made to use "in hand", is still very useful. It took all my bigger very sharp knives to figure out that my old little paring one was crushing more than slicing these ripe cherry tomatoes and that peeling soft peaches was a too messy task…
    This one is as good as it can be. Very small, very handy and also very sharp out-of-the-box. Sharpening on my 6000 grit stone just gave it a more satisfying edge… As I love to take care of them, it was satisfying farther more for me than for the knife, I guess…

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    5  Wife loves this in hand paring knife, July 21, 2016
    Posted By: bill - verified customer

    For the money, this is by far the best in hand paring knife that fits her requirements. Not easy to find the right proportions of handle and blade, plus the right profile. Heel was easy to round off. She feels perfectly safe. She used to have a Wusthoff. Never held an edge. To her, she now feels that she has one more magical j-knife that she gets to use very day. Personally, I prefer white steel. I can get better bite. Stropping maintains more than good enough, as is. A high value paring knife, and so far no temptation to replace it.

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    4  Winner-a wife favorite., March 21, 2016
    Posted By: William - verified customer

    Wife says it hit all the sweet spots: right girth,heft, height, and length. For her delicate feminine hand, she declares it as a perfect match. The paring knife is largely used as one hand cutting, sometimes carefully navigating its way into a bowl or pot. Of course, she claims that what the in-house sharpener did was "vital." Besides improving the cutting edge, the heel was rounded, and the choil was dulled. She has cut herself once but her thumb still feels surprisingly safe. Prior paring knife was a wustof and this Kohetsu is described as "light years better." Personally, the weak link is the handle. I still need to epoxy the gap. A metal ferrule would have been a better solution. Most paring knives of this quality cost a minimum of 30 dollars more. Still, I would have paid a little more for a few tweaks to the handle. Otherwise, five stars all the way.

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    5  excellent for the price, February 4, 2016
    Posted By: Max - verified customer

    this knife is excellent cutter, came very sharp. it feels sharper than my shun classic, and goes thru potatoes like butter. only thing is handle little too big, grip could have been more comfortable. but overall it is a quality knife.

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