{"product_id":"ohishi-kiritsuke-gyuto-hybird-blue-steel-2-nashiji-210mm","title":"Ohishi Kiritsuke (Gyuto Hybird) Blue Steel #2, Nashiji, 210mm","description":"\u003cp\u003eThe Ohishi Blue #2 Nashiji range is one of the best-value handmade Japanese knife ranges I’ve used.\u003c\/p\u003e\n\u003cp\u003eHandmade in Sanjo, Japan by Tadafusa, these knives deliver the kind of cutting performance you normally expect from knives much higher in price.\u003c\/p\u003e\n\u003cp\u003eThey are thin, sharp and efficient through food — similar to a laser in cutting feel — but still have enough strength and confidence to work as a proper daily kitchen knife.\u003c\/p\u003e\n\u003cp\u003eIf you are looking for your first carbon steel Japanese knife, this is one of the easiest ranges to recommend.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eQuick Points\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eHandmade in Sanjo, Japan by Tadafusa\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAogami \/ Blue #2 carbon steel core\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eStainless clad for easier maintenance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eExcellent sharpness and edge retention\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eThin, clean cutting feel\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCuts like a much more like a $600 knife\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eLaser-like performance with a more workhorse feel\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eGreat first carbon steel Japanese knife\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eD-shaped rosewood handle (Right-handed)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2 data-section-id=\"1kxnrjr\" data-start=\"132\" data-end=\"149\" class=\"PDq2pG_selectionAnchorContainer\"\u003eWhy This Works\u003cspan aria-hidden=\"true\" class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp data-start=\"151\" data-end=\"264\"\u003eSome carbon steel knives are fully reactive, meaning the whole blade can rust if it is not looked after properly.\u003c\/p\u003e\n\u003cp data-start=\"266\" data-end=\"349\"\u003eThis Ohishi uses a \u003cstrong data-start=\"285\" data-end=\"314\"\u003eBlue #2 carbon steel core\u003c\/strong\u003e with \u003cstrong data-start=\"320\" data-end=\"348\"\u003estainless steel cladding\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"351\" data-end=\"464\"\u003eThat means the outside layers of steel are stainless, while the exposed core at the cutting edge is carbon steel.\u003c\/p\u003e\n\u003cp data-start=\"466\" data-end=\"600\"\u003eYou get the sharpness, edge feel and sharpening response of carbon steel, with easier day-to-day maintenance on the outer blade faces.\u003c\/p\u003e\n\u003cp data-start=\"602\" data-end=\"773\"\u003eThe exposed cutting edge can still patina and rust if left wet or dirty, but the stainless cladding makes the knife much more forgiving than a fully reactive carbon blade.\u003c\/p\u003e\n\u003cp data-start=\"775\" data-end=\"973\"\u003eThe grind is the real standout. These knives are thin behind the edge and cut extremely well for the price. In my opinion, this is one of the best-value handmade Japanese knife ranges on the market.\u003c\/p\u003e\n\u003chr data-start=\"975\" data-end=\"978\"\u003e\n\u003ch2 data-section-id=\"1gycv5o\" data-start=\"980\" data-end=\"991\"\u003eReal Use\u003c\/h2\u003e\n\u003cp data-start=\"993\" data-end=\"1131\"\u003eThe Ohishi Blue #2 Nashiji range is ideal for anyone wanting a \u003cstrong data-start=\"1056\" data-end=\"1101\"\u003ereal handmade carbon steel Japanese knife\u003c\/strong\u003e without going fully reactive.\u003c\/p\u003e\n\u003cp data-start=\"1133\" data-end=\"1151\"\u003eIt is perfect for:\u003c\/p\u003e\n\u003cul data-start=\"1153\" data-end=\"1220\"\u003e\n\u003cli data-section-id=\"l4wzk9\" data-start=\"1153\" data-end=\"1169\"\u003eBoneless meats\u003c\/li\u003e\n\u003cli data-section-id=\"1j44zlo\" data-start=\"1170\" data-end=\"1176\"\u003eFish\u003c\/li\u003e\n\u003cli data-section-id=\"17156qc\" data-start=\"1177\" data-end=\"1184\"\u003eFruit\u003c\/li\u003e\n\u003cli data-section-id=\"12ra0k4\" data-start=\"1185\" data-end=\"1197\"\u003eVegetables\u003c\/li\u003e\n\u003cli data-section-id=\"16oe7ie\" data-start=\"1198\" data-end=\"1205\"\u003eHerbs\u003c\/li\u003e\n\u003cli data-section-id=\"1kguq89\" data-start=\"1206\" data-end=\"1220\"\u003eGeneral prep\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1222\" data-end=\"1405\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eIt has a thin, clean cutting feel through food, but still performs like a practical kitchen workhorse. That makes it a great choice for both professional chefs and serious home cooks.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eHandmade Construction\u003c\/h2\u003e\n\u003cp\u003eOne of the things I really like about this range is the strength around the handle and neck of the knife.\u003c\/p\u003e\n\u003cp\u003eOn many cheaper mass-produced knives, the area where the blade meets the handle can be a weak point. These Ohishi knives are thicker and more substantial through that section, which gives the knife a stronger, more confident feel in hand.\u003c\/p\u003e\n\u003cp\u003eYou still get a thin cutting edge where it matters, but the construction around the handle feels much more robust than most knives in this price range.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eWho It’s For\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eCooks buying their first carbon steel Japanese knife\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eProfessional chefs wanting performance without spending $600+\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHome cooks wanting a serious upgrade\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAnyone who wants carbon steel cutting feel with easier maintenance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003ePeople who want handmade Japanese performance without collector pricing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRight-handed users who like traditional D-shaped handles\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003ePros\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eOutstanding cutting performance for the price\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHandmade in Sanjo by Tadafusa\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBlue #2 carbon steel core\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eStainless clad for easier maintenance\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eThin behind the edge\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSharpens well\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eExcellent food release and cutting feel\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eStronger construction near the handle than many mass-produced knives\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eGreat balance of laser-like cutting and workhorse practicality\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eCons\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eCarbon steel edge can rust if left wet or dirty\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eWill develop a patina along the exposed core steel\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHard steel can chip if misused\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eNot for bones, frozen food, hard twisting cuts or rough treatment\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRight-handed D-shaped handle (sorry lefties!)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eNashiji finish can vary slightly due to handmade production\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eLeigh’s 2 Cents\u003c\/h2\u003e\n\u003cp\u003eThis is by far one of the best-value handmade knife ranges I’ve used.\u003c\/p\u003e\n\u003cp\u003eThe performance is ridiculous for the money. It honestly cuts like a knife in the $600 range, but at a much more accessible price.\u003c\/p\u003e\n\u003cp\u003eI own multiple Ohishi Blue #2 knives myself, and I rate them extremely highly. The grind, steel, heat treatment and overall cutting feel are seriously impressive.\u003c\/p\u003e\n\u003cp\u003eIt has that thin, laser-like cutting feel through food, but it still feels like a kitchen workhorse. That is a hard balance to get right.\u003c\/p\u003e\n\u003cp\u003eFor someone wanting to try carbon steel for the first time, this is one of the best places to start. You get the performance of Blue #2 steel, but the stainless cladding makes it easier to care for than a fully reactive knife.\u003c\/p\u003e\n\u003cp\u003eJust don’t do anything stupid with it. No bones, frozen food, twisting cuts or smashing through hard produce. Use it properly and it will reward you with excellent performance.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eKnife Care\u003c\/h2\u003e\n\u003cp\u003eThe outer cladding is stainless steel, but the exposed Blue #2 cutting edge is carbon steel.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eWash and dry immediately after use\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eDo not leave the knife wet or sitting in food\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eExpect the exposed edge to develop a patina\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eApply knife oil before long storage\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAvoid bones, frozen food and twisting cuts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eDo not put it in the dishwasher\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eUse a proper chopping board\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eDo not use abrasive cleaners on the blade\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eBrand: Ohishi\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eMaker: Tadafusa\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRegion: Sanjo, Niigata, Japan\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSteel: Aogami \/ Blue #2 carbon steel\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCladding: Stainless steel\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFinish: Nashiji (textured finish)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBlade length: 211mm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBlade thickness: 3.1@ handle, 1.6mm@ tip\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eOverall length: 370mm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBlade height: 48mm\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eWeight: 190g\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHardness: 62–63 HRC\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBevel: Double\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHandle: D-shape, Kebony Maple - Right-handed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"3181\" data-start=\"3178\"\u003e\n\u003ch3 data-end=\"3205\" data-start=\"3183\" data-section-id=\"2l0mzs\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"3205\" data-start=\"3187\"\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul data-end=\"3390\" data-start=\"3207\"\u003e\n\u003cli data-end=\"3259\" data-start=\"3207\" data-section-id=\"mexwb3\"\u003eSteel: Blue Steel #2 (Aogami #2), stainless clad\u003c\/li\u003e\n\u003cli data-end=\"3279\" data-start=\"3260\" data-section-id=\"1b23nen\"\u003eFinish: Nashiji (textured finish)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3279\" data-start=\"3260\" data-section-id=\"1b23nen\"\u003eBlade length: 211mm\u003c\/li\u003e\n\u003cli data-end=\"3279\" data-start=\"3260\" data-section-id=\"1b23nen\"\u003eBlade thickness: 3.1mm at handle, 1.6mm near tip\u003c\/li\u003e\n\u003cli data-end=\"3279\" data-start=\"3260\" data-section-id=\"1b23nen\"\u003eOverall length: 370mm\u003c\/li\u003e\n\u003cli data-end=\"3279\" data-start=\"3260\" data-section-id=\"1b23nen\"\u003eBlade Height: 48mm\u003c\/li\u003e\n\u003cli data-end=\"3279\" data-start=\"3260\" data-section-id=\"1b23nen\"\u003eWeight: 190g\u003c\/li\u003e\n\u003cli data-end=\"3304\" data-start=\"3280\" data-section-id=\"1cte8g\"\u003eHardness: ~61–63 HRC\u003c\/li\u003e\n\u003cli data-end=\"3322\" data-start=\"3305\" data-section-id=\"k0opmn\"\u003eBevel: Double\u003c\/li\u003e\n\u003cli data-end=\"3358\" data-start=\"3323\" data-section-id=\"1rj665d\"\u003eHandle:  (right-handed)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"3395\" data-start=\"3392\"\u003e\n\u003ch3 data-end=\"3416\" data-start=\"3397\" data-section-id=\"10yfu87\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-end=\"3416\" data-start=\"3401\"\u003eBottom line\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp data-end=\"3516\" data-start=\"3418\"\u003eA practical entry into Japanese carbon steel.\u003cbr data-end=\"3466\" data-start=\"3463\"\u003eSharp, easy to maintain, and built for real use.\u003c\/p\u003e","brand":"Ohishi - Tadafusa","offers":[{"title":"Default Title","offer_id":48124306915569,"sku":"OTKI210AN","price":279.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/3975\/2689\/files\/Ohishiblue2nashijiKiritsuke210mm.08.webp?v=1777803387","url":"https:\/\/www.thebladerunner.com.au\/products\/ohishi-kiritsuke-gyuto-hybird-blue-steel-2-nashiji-210mm","provider":"The Blade Runner","version":"1.0","type":"link"}