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Blue #2 steel is made by Hitachi Metals and it is one of the most popular alloys used in the construction of kitchen knives. Customarily it is associated with mid- to high-end products and prices. We are therefore really happy to be able to provide lovers of fine knives with a range of utensils made with this highly regarded steel, but at an affordable price.
Blue #2 is a highly reactive steel which normally requires careful attention to cleaning and drying. However, with the addition of a softer stainless steel outer layer, this chore has been minimized considerably. This outer layer is given a Nashiji, or pear skin, finish to further enhance the look and functionality of the knife. You will still need to take care of the polished edge and dry the knife after each use.
Unlike classic single-beveled deba knives, the Kohetsu Blue #2 Nashiji Ko Deba features a double bevel ground with a 50/50 profile. This makes the knife easier to use and sharpen. Deba knives are used mainly to fillet fish but they are also adept at other tasks.
The blade is augmented with a nice walnut octagonal handle and black pakka wood ferrule. This is a really useful small knife at a commendably small price.Maker: Kohetsu
Location: Sanjo Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Stainless
Finish: Nashiji
Engraving: Kanji, Stamped
Edge Grind: Even, Double Sided: See Choil Shot
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 3.2 ounces
Blade Length: 120 mm
Total Length: 240 mm
Spine Thickness at Base: 3.5 mm
Blade Height: 40 mm
Blue #2 is a highly reactive steel which normally requires careful attention to cleaning and drying. However, with the addition of a softer stainless steel outer layer, this chore has been minimized considerably. This outer layer is given a Nashiji, or pear skin, finish to further enhance the look and functionality of the knife. You will still need to take care of the polished edge and dry the knife after each use.
Unlike classic single-beveled deba knives, the Kohetsu Blue #2 Nashiji Ko Deba features a double bevel ground with a 50/50 profile. This makes the knife easier to use and sharpen. Deba knives are used mainly to fillet fish but they are also adept at other tasks.
The blade is augmented with a nice walnut octagonal handle and black pakka wood ferrule. This is a really useful small knife at a commendably small price.
