Ohishi Gyuto (Chefs Knife) Blue Steel #2, Nashiji, 240mm

Ohishi Gyuto (Chefs Knife) Blue Steel #2, Nashiji, 240mm

Ohishi have been manufacturing handmade forged knives for home and professional use since 1948.
They are made in Sanjo city in Niigata, Japan.

A lot of carbon steel knives have no corrosion resistance and may rust if mistreated.
This knife is stainless clad with a blue steel #2 core (aogami #2) meaning you get the best of both worlds.
A High carbon cutting edge and some corrosion resistance on the outside.

All Ohishi knives are also extremely well made and provide almost unmatched cutting performance in their price range.
From quality of material, grinds, and heat treatment, these are sure to impress and outperform many expensive handmade knives.

Hitachi Blue #2 steel core with Stainless steel protective cladding.

The performance on these knives are some of the best I’ve seen and definitely the best in their price category.

Leigh’s 2 cents: The performance on these knives is some of the best I’ve seen and definitely the best in their price category.
I have 3 knives by Ohishi in my collection and highly recommend Ohishi blue #2 knives or Tadafusa knives.
This knife is thin at the edge and impressively pushes through food. As such, I highly recommend not doing anything stupid with this knife or it may chip if mistreated.
Please read Knife Care instructions. (provided with knife)

FUN FACT: Ohishi is the name of the small village near the famous Mount Fuji, where the old Akifusa owner is lived.
The photo on the box was taken by the old owner.

*The core steel in this knife is subject to corrosion, so be sure to follow knife care instructions to help avoid surface rust

Brand: Ohishi
Knife type: Gyuto (Chefs Knife)
Steel: Aogami (Blue) #2 Stainless steel clad
Finish: Nashiji (Means pear's skin. Rough look cladding)
Blade length: 243mm
Blade thickness: 4.0mm@ handle, 2.0mm@ tip
Overall length: 398mm
Blade Height: 50mm
Weight: 210g
RHC: 62-63
Bevel: Double
Handle: D-Shape, Rosewood, Right Handed!