Blue #2, or Aogami #2, earns its place in professional kitchens through a combination of edge sharpness, retention, and toughness that makes it one of the most trusted carbon steels in the Japanese knife tradition. Katsuto Tanaka heat-treats it to 62-63 HRC at Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture - a fourth-generation blacksmith shop whose roots trace back over 800 years. Stainless cladding protects the flanks while the carbon edge does the cutting work.
With a 35mm blade height, this tall petty gives knuckle clearance that a standard petty cannot provide, making it better for board work through aromatics, herbs, and smaller ingredients. The nashiji (pear skin) finish encourages food release, and the octagonal walnut handle fits comfortably in hand. The even, double-bevel grind works equally well for right- and left-handed users.
What Customers Are Saying: One five-star review from Martin, who bought the knife as a gift. Very well made, sharp out of the box. Photos do not do the nashiji finish justice. His sixth knife from CKTG and he has never been disappointed.
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, and never use the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Each knife is made by hand so measurements may vary.Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: Stainless
HRC: 62-63
Finish: Nashiji
Edge Grind: Even (50/50), Double Bevel
Handle: Octagonal Walnut
Weight: 2.5 oz (72 g)
Blade Length: 120 mm
Total Length: 248 mm
Spine Thickness at Heel: 2.5 mm
Blade Height: 35 mm
With a 35mm blade height, this tall petty gives knuckle clearance that a standard petty cannot provide, making it better for board work through aromatics, herbs, and smaller ingredients. The nashiji (pear skin) finish encourages food release, and the octagonal walnut handle fits comfortably in hand. The even, double-bevel grind works equally well for right- and left-handed users.
What Customers Are Saying: One five-star review from Martin, who bought the knife as a gift. Very well made, sharp out of the box. Photos do not do the nashiji finish justice. His sixth knife from CKTG and he has never been disappointed.
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, and never use the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
Each knife is made by hand so measurements may vary.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Very Nice Tall Petty, November 7, 2025Posted By: Martin
I bought this as a gift on Mark’s recommendation. This is a very well made knife that is sharp out of the box. The photos don’t do it justice as the nashiji finish is very nice. This is the 6th knife I’ve gotten from CKTG and have never been disappointed.
I bought this as a gift on Mark’s recommendation. This is a very well made knife that is sharp out of the box. The photos don’t do it justice as the nashiji finish is very nice. This is the 6th knife I’ve gotten from CKTG and have never been disappointed.
