The Shinano line takes its name from the Shinano River, which flows through Niigata Prefecture - one of Japan great sword and knife making regions, with a metalworking tradition that stretches back centuries. Sanjo City sits within that tradition, and the workshop that produces these knives for CKTG is undisclosed but accomplished: the fit, finish, and heat treatment speak for themselves. Blue #2 carbon steel at 62 HRC, stainless-clad san mai construction, walnut octagonal handle with black pakka ferrule. Made exclusively for CKTG.
The honesuki is Japan dedicated poultry boning knife - triangular, stiff, and built to work through joints and cartilage with authority. Blue #2 at 62 HRC in a honesuki is a compelling combination: the sharpness and edge retention of top-tier carbon steel in a knife format that rewards both. At 153mm blade length with 40mm height and 3mm spine it is well proportioned for both poultry butchery and general utility work. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. CKTG is the only source for the Kohetsu Shinano line.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon 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.
The honesuki is Japan dedicated poultry boning knife - triangular, stiff, and built to work through joints and cartilage with authority. Blue #2 at 62 HRC in a honesuki is a compelling combination: the sharpness and edge retention of top-tier carbon steel in a knife format that rewards both. At 153mm blade length with 40mm height and 3mm spine it is well proportioned for both poultry butchery and general utility work. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. CKTG is the only source for the Kohetsu Shinano line.
Care Instructions: Blue #2 is a reactive carbon steel - the stainless cladding protects the flanks but the exposed carbon 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.
- Brand: Kohetsu
- Line: Shinano
- Exclusive: CKTG Exclusive - Available Only at CKTG
- Location: Sanjo City, Niigata Prefecture, Japan
- Construction: San Mai
- Edge Steel: Blue #2 (Aogami #2) Carbon Steel
- Cladding: Stainless
- HRC: 62
- Edge Grind: Even 50/50 Double Bevel
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 3.9 oz (110g)
- Blade Length: 153mm
- Total Length: 292mm
- Spine Thickness at Base: 3mm
- Blade Height: 40mm
