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 gyuto at 243mm is the longest knife in the Shinano line and the most refined. At 2mm spine thickness - notably thinner than the other knives in the line - it has a laser-like profile that drops through food with minimal resistance. At 5.65 oz and 50mm height it is light for a 240mm knife. Blue #2 at 62 HRC, hammer forged, with a sand-blasted stainless cladding finish. The go-to professional length for cooks who want maximum reach and efficiency. Weight updated November 2025. 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 gyuto at 243mm is the longest knife in the Shinano line and the most refined. At 2mm spine thickness - notably thinner than the other knives in the line - it has a laser-like profile that drops through food with minimal resistance. At 5.65 oz and 50mm height it is light for a 240mm knife. Blue #2 at 62 HRC, hammer forged, with a sand-blasted stainless cladding finish. The go-to professional length for cooks who want maximum reach and efficiency. Weight updated November 2025. 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, Hammer Forged
- Edge Steel: Blue #2 (Aogami #2) Carbon Steel
- Cladding: Stainless, Sand Blasted Finish
- HRC: 62
- Edge Grind: Even 50/50 Double Bevel
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 5.65 oz (160g)
- Blade Length: 243mm
- Total Length: 393mm
- Spine Thickness at Base: 2mm
- Blade Height: 50mm
- Note: Weight updated November 2025 - 5.65 oz (160g)
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) This knife rocks!, June 11, 2026Posted By: johnarm
This knife rocks! I have a couple of different knives in this line and I am totally satisfied with all of them. I recently got this knife, and it came with good, if not great, fit and finish. The out-of-the-box edge was good, and it sharpens right up with ease. The only downside of this knife (which doesn't bother me) is that it is slightly softer steel than some of the other Japanese knives but I get a full 30 days in a prof. kitchen before i need to sharpen this knife and I use it quite a bit!
This knife rocks! I have a couple of different knives in this line and I am totally satisfied with all of them. I recently got this knife, and it came with good, if not great, fit and finish. The out-of-the-box edge was good, and it sharpens right up with ease. The only downside of this knife (which doesn't bother me) is that it is slightly softer steel than some of the other Japanese knives but I get a full 30 days in a prof. kitchen before i need to sharpen this knife and I use it quite a bit!
