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Kohetsu translates loosely to “Be Happy” and we are very happy to be able to offer these great knives to our customers on an exclusive basis. Not only will they appeal to line cooks and other professionals but they make a great entry into the world of Blue #2 steel blades for home cooks too.
Blue #2, or Aogami 2, high carbon steel is one of the most popular steels used in knife making. It is formulated from Japanese pure sand irons at Hitachi’s famous Yasugi plant in Shimane Prefecture. It is noted for its high level of edge retention and ability to take a very acute edge. Although it is very reactive, this problematic attribute has been diminished by the use of soft stainless steel cladding. The core steel edge still requires careful drying and cleaning, but the lovely nashiji (pear skin) finish of the stainless hagane will reduce this task to a minimum.
Classic deba knives feature a single bevel and are thus more difficult to use and sharpen. The Kohetsu Blue #2 Nashiji Ko Deba, however, has been ground with a symmetrical 50/50 double bevel, thus overcoming these issues.
This is the perfect knife for filleting small fish and poultry as well as processing other small items like vegetables. Finished with a nice octagonal walnut and pakka wood handle, the Kohetsu Blue #2 Nashiji Ko Deba represents a wonderful value which we at CKTG are happy share with our customers.Knife Brand: Kohetsu
Line: Blue #2 Nashiji
Blacksmith Location: Sanjo City Japan
Edge Steel: Blue #2
Cladding: Stainless
Finish: Nashiji
HRC: 62+-
Edge Grind: 50/50 +-
Handle: Walnut Octagonal (Trust Photos)
Photo Credit Gustavo Bermudez
Weight: 2.8 ounces
Blade Length: 106 mm
Total Length: 220 mm
Spine Thickness at Base: 3.4 mm
Blade Height: 36.0 mm
Blue #2, or Aogami 2, high carbon steel is one of the most popular steels used in knife making. It is formulated from Japanese pure sand irons at Hitachi’s famous Yasugi plant in Shimane Prefecture. It is noted for its high level of edge retention and ability to take a very acute edge. Although it is very reactive, this problematic attribute has been diminished by the use of soft stainless steel cladding. The core steel edge still requires careful drying and cleaning, but the lovely nashiji (pear skin) finish of the stainless hagane will reduce this task to a minimum.
Classic deba knives feature a single bevel and are thus more difficult to use and sharpen. The Kohetsu Blue #2 Nashiji Ko Deba, however, has been ground with a symmetrical 50/50 double bevel, thus overcoming these issues.
This is the perfect knife for filleting small fish and poultry as well as processing other small items like vegetables. Finished with a nice octagonal walnut and pakka wood handle, the Kohetsu Blue #2 Nashiji Ko Deba represents a wonderful value which we at CKTG are happy share with our customers.
Reviews
7 review(s) WRITE A REVIEW (Reviews are subject to approval) What a joy to use, March 27, 2023Posted By: olywa
I have been enjoying a HAP40 Kohetsu Petty and wanted to try a Kohetsu Blue. This little jewel has addressed a gap in my collection and allowed me to learn a better way to 'skin the cat' insofar as fish fileting goes. It's also been stout little utility knife in the kitchen.
Fit and finish were excellent and it came very sharp with a nice even grind. It's been great on small to medium fish but I'd love to see it in a 165mm size for larger fish.
I have been enjoying a HAP40 Kohetsu Petty and wanted to try a Kohetsu Blue. This little jewel has addressed a gap in my collection and allowed me to learn a better way to 'skin the cat' insofar as fish fileting goes. It's also been stout little utility knife in the kitchen.
Fit and finish were excellent and it came very sharp with a nice even grind. It's been great on small to medium fish but I'd love to see it in a 165mm size for larger fish.
Great little utility knifePosted By: Matt - verified customer
nicely balanced, extra height makes mincing garlic or herbs easier than with a shorter petty. haven't had a chance to break down poultry with it yet but seems like it'd be effective, smaller blade should be easier to maneuver. not a great edge ootb but that's easy to fix
nicely balanced, extra height makes mincing garlic or herbs easier than with a shorter petty. haven't had a chance to break down poultry with it yet but seems like it'd be effective, smaller blade should be easier to maneuver. not a great edge ootb but that's easy to fix
Follow-upPosted By: Edward Roth
1 people found this review helpful
Just a quick follow-up...this knife is amazing as are most of the Kohetsu knives. The length is absolutely perfect for parting chicken, pork or beef. It takes an incredible edge and holds it well. I also use it for some detail veggie work but it truly shines with meats.
1 people found this review helpful
Just a quick follow-up...this knife is amazing as are most of the Kohetsu knives. The length is absolutely perfect for parting chicken, pork or beef. It takes an incredible edge and holds it well. I also use it for some detail veggie work but it truly shines with meats.
Great knife Another Fine Kohetsu Pretty sweet Posted By: Max - verified customer
2 people found this review helpful
This is a pretty sweet little knife. It is the best I've found for cleaning chickens. The small blade is nimble and has some heft. I have used it for about two weeks now in a professional kitchen and its uses are fairly numerous. It takes a sweet edge and keeps it all week. If you are worried about out of the box you don't deserve nice knives.
2 people found this review helpful
This is a pretty sweet little knife. It is the best I've found for cleaning chickens. The small blade is nimble and has some heft. I have used it for about two weeks now in a professional kitchen and its uses are fairly numerous. It takes a sweet edge and keeps it all week. If you are worried about out of the box you don't deserve nice knives.
