White #2 - Hitachi Shirogami #2 - is one of the purest carbon steels made in Japan. A very clean alloy with minimal additives, it takes an exceptionally fine edge and sharpens more easily than almost any other kitchen knife steel. At 62 HRC the edge is sharp and responsive on water stones. The Kohetsu White #2 line pairs that steel with soft iron cladding and a kurouchi (black forge) finish - giving the blade a rustic, hand-forged character that is quite different from the polished nashiji finish of the Blue #2 Nashiji line. Made in Sanjo City, Japan exclusively for CKTG.
The bunka combines the versatility of a santoku with a reverse tanto tip for precision detail work a flat-tipped blade cannot handle cleanly. At 173mm and 46mm height it is nimble and light at 4.0 oz - one of the lighter knives in the Kohetsu lineup. White #2 at 62 HRC takes a very fine edge and sharpens with ease on quality water stones. The soft iron cladding with kurouchi finish will develop a mottled, iron-rich patina over time - a natural characteristic of this construction that many cooks find adds to the knife character. Weight: 4.0 oz (114g). Blade height: 46mm. Spine: 4mm. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. CKTG is the only source for the Kohetsu White #2 line.
What Customers Are Saying: Two reviews averaging 4.5 stars. One reviewer calls it awesome - arrived fast and sharp. A second reviewer notes she personally prefers the Kohetsu Blue #2 line - a fair comparison since the Blue #2 Nashiji uses stainless cladding which requires less reactive surface care than the soft iron cladding here. The White #2 with soft iron cladding and kurouchi finish appeals to cooks who want a more traditional carbon steel experience - reactive flanks, developing patina, and the rustic character that comes with that choice. If you prefer lower-maintenance carbon steel, the Blue #2 Nashiji line is the right call. If you want the full kurouchi character, this is it.
Care Instructions: White #2 is a reactive carbon steel and soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black forge) finish on the cladding helps protect the flanks and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - White #2 at 62 HRC is one of the easiest carbon steels to sharpen and takes an exceptionally fine edge. Strop regularly between sharpenings.
The bunka combines the versatility of a santoku with a reverse tanto tip for precision detail work a flat-tipped blade cannot handle cleanly. At 173mm and 46mm height it is nimble and light at 4.0 oz - one of the lighter knives in the Kohetsu lineup. White #2 at 62 HRC takes a very fine edge and sharpens with ease on quality water stones. The soft iron cladding with kurouchi finish will develop a mottled, iron-rich patina over time - a natural characteristic of this construction that many cooks find adds to the knife character. Weight: 4.0 oz (114g). Blade height: 46mm. Spine: 4mm. Even 50/50 double-bevel grind works equally well for right- and left-handed cooks. CKTG is the only source for the Kohetsu White #2 line.
What Customers Are Saying: Two reviews averaging 4.5 stars. One reviewer calls it awesome - arrived fast and sharp. A second reviewer notes she personally prefers the Kohetsu Blue #2 line - a fair comparison since the Blue #2 Nashiji uses stainless cladding which requires less reactive surface care than the soft iron cladding here. The White #2 with soft iron cladding and kurouchi finish appeals to cooks who want a more traditional carbon steel experience - reactive flanks, developing patina, and the rustic character that comes with that choice. If you prefer lower-maintenance carbon steel, the Blue #2 Nashiji line is the right call. If you want the full kurouchi character, this is it.
Care Instructions: White #2 is a reactive carbon steel and soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black forge) finish on the cladding helps protect the flanks and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - White #2 at 62 HRC is one of the easiest carbon steels to sharpen and takes an exceptionally fine edge. Strop regularly between sharpenings.
- Brand: Kohetsu
- Exclusive: CKTG Exclusive - Available Only at CKTG
- Location: Sanjo City, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: White #2 (Shirogami #2) Carbon Steel
- Cladding: Soft Iron
- HRC: 62
- Finish: Kurouchi (Black Forge)
- Edge Grind: Even 50/50 Double Bevel
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 4.0 oz (114g)
- Blade Length: 173mm
- Total Length: 314mm
- Spine Thickness at Heel: 4mm
- Blade Height: 46mm
2 review(s) 
Awesome 
Solid purchase 
