Blue #2 - Hitachi Aogami #2 - is one of the most trusted carbon steels in the Japanese knife tradition. Tougher and more forgiving than Blue #1, easier to sharpen than many stainless alternatives, and capable of a sharpness that rewards cooks who take sharpening seriously. At 62 HRC the edge holds well through daily kitchen use and comes back quickly on quality water stones. The Kohetsu Shinano line wraps Blue #2 in stainless cladding - keeping all but the carbon edge protected from moisture and making day-to-day care practical. Made in Sanjo City, Niigata Prefecture, exclusively for CKTG.
The tall petty at 121mm is the most distinctive knife in the Shinano line. At 39mm blade height for a 120mm blade it is unusually tall for a petty - giving knuckle clearance on the board that a standard petty simply cannot provide. The result is a knife that functions as both a compact board knife for garlic, shallots, and herbs and a large paring knife for in-hand work. The 3mm spine gives it enough backbone for controlled cuts while remaining light at 2.9 oz. 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.
What Customers Are Saying: Seven five-star reviews. The recurring theme is a knife that earns its place immediately through the unusual combination of compact length and tall blade. Reviewers praise the knuckle clearance the 39mm height provides during chopping and mincing of small items like garlic, shallots, and herbs - tasks where a standard petty would leave no room for the hand. One reviewer calls it a great large paring knife as well as a compact board knife. The Kohetsu fit and finish draws consistent praise across the review set.
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 tall petty at 121mm is the most distinctive knife in the Shinano line. At 39mm blade height for a 120mm blade it is unusually tall for a petty - giving knuckle clearance on the board that a standard petty simply cannot provide. The result is a knife that functions as both a compact board knife for garlic, shallots, and herbs and a large paring knife for in-hand work. The 3mm spine gives it enough backbone for controlled cuts while remaining light at 2.9 oz. 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.
What Customers Are Saying: Seven five-star reviews. The recurring theme is a knife that earns its place immediately through the unusual combination of compact length and tall blade. Reviewers praise the knuckle clearance the 39mm height provides during chopping and mincing of small items like garlic, shallots, and herbs - tasks where a standard petty would leave no room for the hand. One reviewer calls it a great large paring knife as well as a compact board knife. The Kohetsu fit and finish draws consistent praise across the review set.
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: 2.9 oz (82g)
- Blade Length: 121mm
- Total Length: 243mm
- Spine Thickness at Base: 3mm
- Blade Height: 39mm
Reviews
7 review(s) WRITE A REVIEW (Reviews are subject to approval) Really NicePosted By: VP - verified customer
7 people found this review helpful
Really nice knife for the price. I haven't used it a lot yet, but fit & finish is excellent. I would say the blade is sharp out of the box, there are several tall petty knives on CKTG, the blade is a little thicker on this one. I like how it feels in the hand and on the board. Great selection and service, Thanks CKTG.
7 people found this review helpful
Really nice knife for the price. I haven't used it a lot yet, but fit & finish is excellent. I would say the blade is sharp out of the box, there are several tall petty knives on CKTG, the blade is a little thicker on this one. I like how it feels in the hand and on the board. Great selection and service, Thanks CKTG.
Great little knife Great small meal prep knife Excellent little knife Kohetsu 120mm Tall Petty (Updated)Posted By: HPHH
8 people found this review helpful
This knife seriously does everything. I have had it for a while now and it performs admirably in all applications. This is now my go-to fishing knife. Obviously, my applications are not what the knife is meant for, but it's great. Cuts monofilament lines, works for ike jime fish-killing in a pinch, is stout enough to cut through the spines of medium-sized fish while you smack on the spine with your hand or something to hack through, yet is thin enough to be able to mince herbs and veggies afterward and cut delicate fish fillets with no tearing.
I forced a patina on mine with ketchup and have taken it to sea a number of times. At peak usage, I was able to use it to kill (by piercing the skull and brain) well over a dozen captured fish in one session, cut line and several pounds of bait, and fillet and clean those same with with the edge remaining keen enough to cut tomatoes for salsa and mince various herbs for a fish stew, all without any sharpening for at least a week and without much care on a small dinghy baking in the sun. Rinsing with seawater was about the best care it got while on the boat.
The edge retention is great. I can tell the steel is well-treated. This is an easy blade to sharpen, you just need to beware of the reactivity of the naked steel if you don't have a patina. This is also a warikomi cladding rather than sanmai, so this knife will not last as long if you heavily and continuously sharpen it down to the bone, but you're not likely to need to do that.
8 people found this review helpful
This knife seriously does everything. I have had it for a while now and it performs admirably in all applications. This is now my go-to fishing knife. Obviously, my applications are not what the knife is meant for, but it's great. Cuts monofilament lines, works for ike jime fish-killing in a pinch, is stout enough to cut through the spines of medium-sized fish while you smack on the spine with your hand or something to hack through, yet is thin enough to be able to mince herbs and veggies afterward and cut delicate fish fillets with no tearing.
I forced a patina on mine with ketchup and have taken it to sea a number of times. At peak usage, I was able to use it to kill (by piercing the skull and brain) well over a dozen captured fish in one session, cut line and several pounds of bait, and fillet and clean those same with with the edge remaining keen enough to cut tomatoes for salsa and mince various herbs for a fish stew, all without any sharpening for at least a week and without much care on a small dinghy baking in the sun. Rinsing with seawater was about the best care it got while on the boat.
The edge retention is great. I can tell the steel is well-treated. This is an easy blade to sharpen, you just need to beware of the reactivity of the naked steel if you don't have a patina. This is also a warikomi cladding rather than sanmai, so this knife will not last as long if you heavily and continuously sharpen it down to the bone, but you're not likely to need to do that.
Great little knife Kohetsu Shinano 120mm PettyPosted By: HPHH
6 people found this review helpful
Very nice petty! It is about the same shape and weight as the Tsuchi Ido tall petty/ko-deba I wanted to replace. My Tsuchi Ido is from a very obscure maker, who is likely now dead, and has been rehandled twice. My grandparents used it to prop open the sink stopper for almost a decade before I discovered it.
I sharpened it up and got rid of all the rust and straightened it out the best I could. I found I really liked its profile and cutting feel. It was also a sanmai aogai knife, likely blue
6 people found this review helpful
Very nice petty! It is about the same shape and weight as the Tsuchi Ido tall petty/ko-deba I wanted to replace. My Tsuchi Ido is from a very obscure maker, who is likely now dead, and has been rehandled twice. My grandparents used it to prop open the sink stopper for almost a decade before I discovered it.
I sharpened it up and got rid of all the rust and straightened it out the best I could. I found I really liked its profile and cutting feel. It was also a sanmai aogai knife, likely blue
