The Kotetsu Tsuchime Blue #2 offers an approachable entry into Japanese kitchen knives with performance that immediately stands out. Made in Seki City, Japan by Kotetsu Hamono, this knife is designed to deliver excellent cutting ability, comfortable handling, and long term reliability at a very reasonable price point. It is well suited for home cooks who want a noticeable upgrade in sharpness and feel without added complexity.
The blade features an Aogami 2 Blue Paper steel core, valued for its edge retention, clean cutting feel, and ease of sharpening. Stainless steel cladding improves durability and reduces maintenance, while the hammered tsuchime finish helps with food release and adds a traditional handmade look. This combination of materials and construction creates a knife that cuts far above its price and makes an excellent first step into Japanese knives.
Care Instructions: Hand wash only and dry immediately after use. Do not leave the knife wet or store it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board.
Maker: Kotetsu Hamono formerly Minamoto Kotetsu Hamono Location: Seki City, Japan Construction: Roll Forged, San Mai Edge Steel: Aogami 2 Blue Paper Steel HRC: 61 +- Cladding: Stainless Steel Finish: Tsuchime Hammered Edge Grind: Even 50 50 Handle: Black Walnut Western Engraving Kanji: Stamped Weight: 5.7 oz 164 g Edge Length: 160 mm Total Length: 290 mm Spine Thickness at Base: 2 mm Blade Height: 48 mm
The blade features an Aogami 2 Blue Paper steel core, valued for its edge retention, clean cutting feel, and ease of sharpening. Stainless steel cladding improves durability and reduces maintenance, while the hammered tsuchime finish helps with food release and adds a traditional handmade look. This combination of materials and construction creates a knife that cuts far above its price and makes an excellent first step into Japanese knives.
Care Instructions: Hand wash only and dry immediately after use. Do not leave the knife wet or store it in a sheath or saya while damp. Avoid cutting hard or frozen foods. Use a wooden or soft synthetic cutting board.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) A very nice knife with fantastic food release, April 14, 2025Posted By: MR
17 people found this review helpful
Bought this knife recently after some indecision wanting a nakiri with carbon steel and a tsuchime finish, and then shortly afterwards I couldn't resist getting an Anryu tsuchime nakiri that came back into stock. So I had the opportunity to compare two knives with the same steel and similar specs side by side. While the Anryu had the edge on blade geometry, comfort and aesthetics, this is still an excellent knife and it has the best food release I've ever seen on a knife. The dimples are very shallow and the whole tsuchime area has a nice nashiji type texture to it. The tang also extends all the way to the end of the handle and most of the way to the grips, so I don't think it's fair to call it a half tang when it's every bit as strong. The knife is very nicely packaged too with a cute instruction guide in Japanese on how to sharpen on a whetstone. I couldn't justify keeping it around just for the food release having bought a more expensive and overall better knife, but it made a wonderful gift for a good friend.
17 people found this review helpful
Bought this knife recently after some indecision wanting a nakiri with carbon steel and a tsuchime finish, and then shortly afterwards I couldn't resist getting an Anryu tsuchime nakiri that came back into stock. So I had the opportunity to compare two knives with the same steel and similar specs side by side. While the Anryu had the edge on blade geometry, comfort and aesthetics, this is still an excellent knife and it has the best food release I've ever seen on a knife. The dimples are very shallow and the whole tsuchime area has a nice nashiji type texture to it. The tang also extends all the way to the end of the handle and most of the way to the grips, so I don't think it's fair to call it a half tang when it's every bit as strong. The knife is very nicely packaged too with a cute instruction guide in Japanese on how to sharpen on a whetstone. I couldn't justify keeping it around just for the food release having bought a more expensive and overall better knife, but it made a wonderful gift for a good friend.
Hands Down Top of the Line NakiriPosted By: CN
18 people found this review helpful
This knife is excellent in fit, workmanship and finish. The photographs do not do it Justice. It look plain in the photographs but it's NOT. This knife is as good or better than a $400 dollar knife. Put your best knife up to this knife and it will preform as good Or better~! Shocked by it's Quality and Sharpness.
Protect your hands with a safety gloves when using this knife due to it's extreme sharpness. Best knife I have purchased so far. Very Pleased.
18 people found this review helpful
This knife is excellent in fit, workmanship and finish. The photographs do not do it Justice. It look plain in the photographs but it's NOT. This knife is as good or better than a $400 dollar knife. Put your best knife up to this knife and it will preform as good Or better~! Shocked by it's Quality and Sharpness.
Protect your hands with a safety gloves when using this knife due to it's extreme sharpness. Best knife I have purchased so far. Very Pleased.
