First Carbon Knife Contender - Kohetsu Blue #2

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Eli Chaps
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First Carbon Knife Contender - Kohetsu Blue #2

Post by Eli Chaps »

So, thinking of picking up my first carbon knife.

This one is currently high on the list:

https://www.chefknivestogo.com/kobl2nagy21.html

210 and Wa handle are a must. The knife is attractive as is the price. Stainless cladding a plus. It would be a daily driver.

Anyone with experience or thoughts?
Last edited by Eli Chaps on Sat Feb 20, 2021 5:06 pm, edited 1 time in total.
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Re: First Carbon Knife Contender - Kohetsu Blue #2

Post by ronnie_suburban »

I love my 240mm Kohetsu Blue #2 Addict and this knife looks pretty similar, plus as you said, you get the advantage of the stainless cladding, which is nice. Here are some things I wrote about it in previous posts:
The keenly sharp, heavy blade dropped through them [sunchokes] effortlessly. The thick spine imparts confidence in cutting yet, it's not so over the top that splitting the food was a concern. No worries around the knuckles and assorted hard spots along the sunchokes' exteriors, either. This is a wonderful workhorse that fills a void in my kitchen, and is going to be a pleasure to use.
This knife is a lot more versatile than I initially gave it credit for. Yes, it's a beautiful beast and a workhorse but I couldn't believe just how precise and nimble it was on this cabbage. Cutting mostly uniform, relatively thin ribbons was a breeze. Really looking forward to putting in more time with this blade. I wonder how the tip will perform on a fine brunoise of shallots or similar.
A bit of overkill on the broccolini trimming but I love this knife for garlic, both smashing it and mincing it.
Coleslaw coming! I just can't get enough of this nimble beast . . .
I should know by now but this knife never fails to surprise me. Honestly, who needs a mandolin? You'd think this beefy knife couldn't handle such thin cuts but it handles them easily and accurately. Here, I sliced the eggplant into thin discs and salted them for about 90 minutes to draw out some of their bitterness.
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Ozno_flash
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Re: First Carbon Knife Contender - Kohetsu Blue #2

Post by Ozno_flash »

I also was looking for reviews on the kohetsu blue2 nashiji compared to the yahiko series. From what I understand they are both cktg house brands and both are made in Sanjo. I didn’t get much of a response, which is surprising as the blue2 nashiji looks like a great value if you like that finish style.

Mark is also creating a new tall version 240 gyuto and he picked the blue2 nashiji line, so he must regard it well. Maybe some other owners will pop in and give some feedback.

https://www.chefknivestogoforums.com/vi ... =3&t=15254
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Re: First Carbon Knife Contender - Kohetsu Blue #2

Post by bruin »

I have the honesuki from this line and it’s great, F&F better than expected for the price. I think this is a great choice for your first carbon knife.
Eli Chaps
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Re: First Carbon Knife Contender - Kohetsu Blue #2

Post by Eli Chaps »

A couple more that are high on my list:

https://www.chefknivestogo.com/yosabl2gy21.html

https://www.chefknivestogo.com/yawh2nagy211.html

I really like the profile on that Yashito.
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Re: First Carbon Knife Contender - Kohetsu Blue #2

Post by Santas_101 »

If you are looking for your first carbon knife I would recommend something less reactive like a steel made of aogami super steel. It strikes a good balance between ease of maintenance and sharpen-ability. I’d recommend the Masakage Koishi 210mm gyuto, but it’s currently out of stock. You might want to try looking around at other dealers to see if they have it in stock.
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Re: First Carbon Knife Contender - Kohetsu Blue #2

Post by Jason183 »

I have 2 of the western handle version, very nice, easy to sharpen and holds the edge well.
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Re: First Carbon Knife Contender - Kohetsu Blue #2

Post by JASinIL2006 »

My son bought a Kohetsu Nashiji Blue #2 petty, and it's a nice knife. The steel seems quite good, the nashiji finish is attractive (and helps with food release) and it's overall a very nice knife.
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Re: First Carbon Knife Contender - Kohetsu Blue #2

Post by Jeff B »

That Yahiko Sanjo is best performer of the few that you've mentioned but that Kohetsu is a great bang for the buck, I think you'd be very satisfied with it.
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Re: First Carbon Knife Contender - Kohetsu Blue #2

Post by gladius »

Yeah, I like the Sanjo << too. I have six of his knives (if the same smith who I think it is) all fantastic performers.
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Re: First Carbon Knife Contender - Kohetsu Blue #2

Post by d_rap »

Couple reviews of that Yahiko Sanjo here, Mark posted one last week from a newer customer and there's one in the customer reviews that sold me over a year ago. That's a stand-out knife at $200 for sure.
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Re: First Carbon Knife Contender - Kohetsu Blue #2

Post by Ozno_flash »

Sounds like once again the answer is “both”. Maybe pick a smaller non gyuto to try in the kohetsu nashiji line might be my plan.
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Re: First Carbon Knife Contender - Kohetsu Blue #2

Post by Mowgface »

Of your choices, personally I would pick the Sanjo blade.

IMO there are two ways of approaching the “First Carbon” dilemma id say there’s only really two camps:

1.) Go stainless clad - gives you all the cutting benefits, with almost none of the drawbacks (until thinning).

2.) Go full carbon - Dive right in. Can be a b!tch to maintain, but opens you up to many amazing knives.

Two ancillary questions:

Grind: Wide bevel, Hamaguri, Flat - each grind will yield you a different experience. If this is your first Carbon, do you want to go with a familiar construction to isolate the steel experience, or go with a different to try two attributes at one time

Mono-steel vs Iron clad - Widely debated on performance benefits. Maintenance-wise If you were to go iron clad and like it/succeed in not having a knife the color of rebar, you can literally buy any knife available and not start a “how do I remove the rust, without ruining ruining my knife” thread.
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