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 Post subject: Kohetsu Blue #2 Gyuto at 240mm
PostPosted: Tue Jun 03, 2014 4:25 am 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1195
Location: Raleigh, NC
If you consider yourself a fan of kitchen knives, in any form, you now officially have absolutely no excuse not to own a blue #2 knife.

The dimensions are in line with the 210mm version and it looks like a serious contender for my new work knife of choice. I'm going to try to work one into the budget soon.


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 Post subject: Re: Kohetsu Blue #2 Gyuto at 240mm
PostPosted: Tue Jun 03, 2014 2:25 pm 

Joined: Mon Mar 10, 2014 2:20 am
Posts: 90
Hi Lepus

Have you handled the kohetsu nashiji blue #2? Which you recommend the 210mm blue #2 over the nashiji?

Thansk .


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 Post subject: Re: Kohetsu Blue #2 Gyuto at 240mm
PostPosted: Tue Jun 03, 2014 3:11 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2401
Stevo - at least in the 210 iterations, the Kohetsu Blue #2 is quite a bit thinner and a better pure performer than the latest Nashiji Blue #2 line. The Kohetsu Nashiji B#2 line are all pretty stout, stiff blades. The grinds are good, but they are nowhere near as thin as the Kohetsu Blue #2 (Western handle), at least based on the 210 I used.

@Lepus - I'm looking forward to trying out that 240 as well. I hope it's just a bigger version of the 210 w/the same performance. That would rock!


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 Post subject: Re: Kohetsu Blue #2 Gyuto at 240mm
PostPosted: Tue Jun 03, 2014 6:15 pm 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1195
Location: Raleigh, NC
I don't, in large part because I was considering waiting for the 240, but it has a lot that I'm looking for in a $100/125 knife. It's pretty thin, a good medium height, excellent hardness, durably handled, and a middle of the road profile, all of which fit my desires very well. For restaurant work I suspect this could be truly perfect.

As far as the Nashiji line, see what SteveG said. They're statistically very hefty, to start, and I prefer a thin knife, though it is lighter because of the handle. On top of that, while I have minimal preference for handle type, if I buy a Japanese handled knife it's going to have a buffalo horn ferrule at the very least. The Nashiji has a very attractive look to it, but it's not enough to win me over.


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