The Kohetsu Blue #2 Nashiji line was designed with line cooks in mind - and that focus shows in every spec: hammer-forged Blue #2 carbon steel at 62 HRC for a sharp edge that holds up through a long service, stainless cladding for practical daily maintenance, nashiji (pear skin) finish for food release, and a walnut octagonal handle that is comfortable through extended prep. Made in Sanjo City, Japan exclusively for CKTG by a workshop with decades of hammer-forged knife production behind them. One of the most popular lines we carry.
The gyuto at 240mm is the professional standard length - more reach on the pull stroke, a 50mm blade height for good knuckle clearance, and the same excellent heat treatment and hammer-forged construction as every knife in the line. Tall blade profile for extra knuckle clearance. 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: The reviews on this knife are unusually detailed and unusually enthusiastic. One cook describes a year-long journey from German knives through online research before landing on the Kohetsu Blue #2 Nashiji line - and calls this gyuto among his favorites, with the 170mm bunka and sujihiki rounding out a kit that covers basically everything. He praises the price-to-performance-to-fit-finish intersection as something that nails it specifically for home cooks. Another reviewer went looking for a tall knife with heft and muscle for onions and large tomatoes - and found exactly that. Forward balance lends itself to letting the knife do the work, the carbon core sharpens easily, and the stainless cladding makes upkeep genuinely low maintenance. He calls it a no-brainer buy and notes it rewards thinning behind the edge for those who want to take it further. A third reviewer rates it 9 out of 10 sharpness out of the box, calls the fit and finish very good, and describes it as one of the better bang-for-your-buck knives available - a mid-weight workhorse that is thin behind the edge, 55mm tall, and worth every dollar. Minor notes: the choil and spine benefit from a light sanding, the tip taper runs slightly thicker, and the balance point sits forward. All workable. The unanimous verdict - if you have not bought this knife yet, why not.
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 gyuto at 240mm is the professional standard length - more reach on the pull stroke, a 50mm blade height for good knuckle clearance, and the same excellent heat treatment and hammer-forged construction as every knife in the line. Tall blade profile for extra knuckle clearance. 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: The reviews on this knife are unusually detailed and unusually enthusiastic. One cook describes a year-long journey from German knives through online research before landing on the Kohetsu Blue #2 Nashiji line - and calls this gyuto among his favorites, with the 170mm bunka and sujihiki rounding out a kit that covers basically everything. He praises the price-to-performance-to-fit-finish intersection as something that nails it specifically for home cooks. Another reviewer went looking for a tall knife with heft and muscle for onions and large tomatoes - and found exactly that. Forward balance lends itself to letting the knife do the work, the carbon core sharpens easily, and the stainless cladding makes upkeep genuinely low maintenance. He calls it a no-brainer buy and notes it rewards thinning behind the edge for those who want to take it further. A third reviewer rates it 9 out of 10 sharpness out of the box, calls the fit and finish very good, and describes it as one of the better bang-for-your-buck knives available - a mid-weight workhorse that is thin behind the edge, 55mm tall, and worth every dollar. Minor notes: the choil and spine benefit from a light sanding, the tip taper runs slightly thicker, and the balance point sits forward. All workable. The unanimous verdict - if you have not bought this knife yet, why not.
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
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval) perfect gyutoPosted By: iheartgyutos
22 people found this review helpful
I didn't know a Japanese from a German knife one year ago. After a year of an intensive web and Youtube journey, and just a silly amount spent on knives-as-collectors-items, I settled on the kohetsu blue #2 nashiji knives for my kitchen. i've acquired many big gyutos, this one is among my favorites (i also have the 170mm bunka and the sujihiki from this line, these 3 + a bread knife cover basically everything)
This blue #2 nashiji kohetsu line completely nails a particular price / performance / fit-finish intersection - that makes sense for home chefs. Seems like lots of care and consideration went into design and production. I like that they're a bit on the heavy side and I love that mirror polish on the core steel!
22 people found this review helpful
I didn't know a Japanese from a German knife one year ago. After a year of an intensive web and Youtube journey, and just a silly amount spent on knives-as-collectors-items, I settled on the kohetsu blue #2 nashiji knives for my kitchen. i've acquired many big gyutos, this one is among my favorites (i also have the 170mm bunka and the sujihiki from this line, these 3 + a bread knife cover basically everything)
This blue #2 nashiji kohetsu line completely nails a particular price / performance / fit-finish intersection - that makes sense for home chefs. Seems like lots of care and consideration went into design and production. I like that they're a bit on the heavy side and I love that mirror polish on the core steel!
Great Feel the power!Posted By: Madmotts
44 people found this review helpful
Looking for a tall knife with some thickness, some heft, some muscle to blast through some onions and slide through large tomatoes? This knife is good cutter, fun and practical (low maintenance)- carbon with stainless cladding.
relative to Japanese knives this knife is on the heavier side (not extreme). Some Japanese knives feel light, unsubstantial or flimsy. Not this one- just holding it- you can feel the cutting power. It’s not clumsy at all, but the forwardness of the balance lends itself to “letting the knife do the work”.
Comes sharp out of the box and ready to rock but could be touched up to get crazy sharp. Very easy to sharpen since the core is carbon. Should be able to take more abuse than many other laser/thin knives- still no bones or squash.
This knife looks rustic after using it a bit- the core steel turns dark blue and the stainless cladding darkens up a hint. Decent octagonal walnut handle.
Only a couple of small gripes- tip taper isn’t awesome (minor, workable), balance point is a bit forward and choil could be sanded (spine is).
This could be your only Japanese knife or part of the rotation. It’s such a solid performance and value offering that its a “no brainer” buy.
BONUS awesome knife to go all super-tuner on (thinning). I did some work on mine after a couple of months- thinned behind the edge and raised the grind. It’s a bit more sticky but it’s a different vibe- smoother, more precise with a much thinner (fragile) tip.
44 people found this review helpful
Looking for a tall knife with some thickness, some heft, some muscle to blast through some onions and slide through large tomatoes? This knife is good cutter, fun and practical (low maintenance)- carbon with stainless cladding.
relative to Japanese knives this knife is on the heavier side (not extreme). Some Japanese knives feel light, unsubstantial or flimsy. Not this one- just holding it- you can feel the cutting power. It’s not clumsy at all, but the forwardness of the balance lends itself to “letting the knife do the work”.
Comes sharp out of the box and ready to rock but could be touched up to get crazy sharp. Very easy to sharpen since the core is carbon. Should be able to take more abuse than many other laser/thin knives- still no bones or squash.
This knife looks rustic after using it a bit- the core steel turns dark blue and the stainless cladding darkens up a hint. Decent octagonal walnut handle.
Only a couple of small gripes- tip taper isn’t awesome (minor, workable), balance point is a bit forward and choil could be sanded (spine is).
This could be your only Japanese knife or part of the rotation. It’s such a solid performance and value offering that its a “no brainer” buy.
BONUS awesome knife to go all super-tuner on (thinning). I did some work on mine after a couple of months- thinned behind the edge and raised the grind. It’s a bit more sticky but it’s a different vibe- smoother, more precise with a much thinner (fragile) tip.
If you haven't bought this knife why not?Posted By: Darius Burke
39 people found this review helpful
This knife out of the box is about an 9 out of 10 sharpness. The fit and finish is very good. The whole idea of this knife is one of the better if not best bang for your buck knives. This is very much a mid weight to workhorse type knife that is very thin behind the edge. It comes in around 8 oz. And 55mm in height. So it is definitely a bruiser! Also this is stainless clad carbon steel so it is much easier of an upkeep. If nothing else this knife is worth the $170 to try if nothing else for just kicks and giggles but I am pretty confident you will like it more than that!
39 people found this review helpful
This knife out of the box is about an 9 out of 10 sharpness. The fit and finish is very good. The whole idea of this knife is one of the better if not best bang for your buck knives. This is very much a mid weight to workhorse type knife that is very thin behind the edge. It comes in around 8 oz. And 55mm in height. So it is definitely a bruiser! Also this is stainless clad carbon steel so it is much easier of an upkeep. If nothing else this knife is worth the $170 to try if nothing else for just kicks and giggles but I am pretty confident you will like it more than that!
