Kotetsu Nashiji Blue #2 Gyuto 210mm

The Blue #2 (Aogami #2) steel at the core of this knife is one of the most trusted reactive steels in Japanese knife making - predictable, easy to sharpen, and capable of a keen, refined edge that rewards good technique on the stones. Kotetsu Hamono, formerly known as Minamoto Kotetsu Hamono, builds the Nashiji line around that steel in a San Mai laminated construction that wraps the reactive core in soft stainless cladding. The result is a knife that performs like carbon at the edge while offering meaningfully better corrosion resistance across the rest of the blade surface.

This 210mm gyuto - Japan's all-purpose chef knife - runs slightly compact at 202mm of actual cutting edge, which puts it in an interesting spot between a santoku and a full-length gyuto. The blade is finished above the shinogi in a hammered nashiji (pear skin) texture that gives it visual character and helps with food release. The exposed Blue #2 core at the edge will develop a patina with use, which actually adds a degree of rust resistance over time. The primary grind is symmetrical with a secondary bevel ground 70/30, which works well for both right- and left-handed cooks. The handle material is not specified on the page - please confirm before publishing.

What Customers Are Saying: Reviewers highlight the knife's balance and lightweight feel as standout qualities, with several noting it sits in a sweet spot between a santoku and a full gyuto - nimbler than most 210mm knives and more versatile in shape than a shorter blade. Professional cooks praise the edge retention, with one executive chef noting this knife outlasts his other knives between sharpenings. Multiple buyers purchased it as a gift and report recipients are delighted with the fit and finish. The stainless cladding draws specific praise from cooks who want lower maintenance than a full carbon blade without giving up the feel of reactive steel at the edge.

• Maker: Kotetsu Hamono (formerly Minamoto Kotetsu Hamono)
• Construction: San Mai, Hammer Forged
• Edge Steel: Aogami Blue #2 (Carbon)
• Cladding: Stainless
• Finish: Nashiji (Pear Skin), Hammered
• Edge Grind: 70/30
• Weight: 5.9 oz (168 g)
• Blade Length: 202 mm
• Total Length: 323 mm
• Spine Thickness at Heel: 2 mm
• Blade Height: 47 mm

Care Instructions: The Blue #2 core is reactive carbon steel - wipe and dry the blade immediately after use and avoid leaving acidic foods on the edge. The stainless cladding protects most of the blade surface, but the exposed carbon core at the edge will patina with use. Apply a light coat of camellia oil for long-term storage. Hand wash only, sharpen on quality water stones, and strop regularly between sharpenings to keep the edge at its best.