Ohishi Petty (Utility Knife) Blue Steel #2 Nashiji, 135mm

Ohishi Petty (Utility Knife) Blue Steel #2 135mm:

Ohishi Blue #2 Nashiji Gyuto 210mm

The Ohishi Blue #2 Nashiji range is one of the best-value handmade Japanese knife ranges I’ve used.

Handmade in Sanjo, Japan by Tadafusa, these knives deliver the kind of cutting performance you normally expect from knives much higher in price.

They 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.

If you are looking for your first carbon steel Japanese knife, this is one of the easiest ranges to recommend.

Quick Points

• Handmade in Sanjo, Japan by Tadafusa

• Aogami / Blue #2 carbon steel core

• Stainless clad for easier maintenance

• Excellent sharpness and edge retention

• Thin, clean cutting feel

• Cuts like a much more like a $600 knife

• Laser-like performance with a more workhorse feel

• Great first carbon steel Japanese knife

• D-shaped rosewood handle (Right-handed)

Why This Works

Some carbon steel knives are fully reactive, meaning the whole blade can rust if it is not looked after properly.

This Ohishi uses a Blue #2 carbon steel core with stainless steel cladding.

That means the outside layers of steel are stainless, while the exposed core at the cutting edge is carbon steel.

You get the sharpness, edge feel and sharpening response of carbon steel, with easier day-to-day maintenance on the outer blade faces.

The 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.

The 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.

Real Use

The Ohishi Blue #2 Nashiji range is ideal for anyone wanting a real handmade carbon steel Japanese knife without going fully reactive.

It is perfect for:

• Boneless meats
• Fish
• Fruit
• Vegetables
• Herbs
• General prep

It 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.

Handmade Construction

One of the things I really like about this range is the strength around the handle and neck of the knife.

On 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.

You 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.

Who It’s For

• Cooks buying their first carbon steel Japanese knife

• Professional chefs wanting performance without spending $600+

• Home cooks wanting a serious upgrade

• Anyone who wants carbon steel cutting feel with easier maintenance

• People who want handmade Japanese performance without collector pricing

• Right-handed users who like traditional D-shaped handles

Pros

• Outstanding cutting performance for the price

• Handmade in Sanjo by Tadafusa

• Blue #2 carbon steel core

• Stainless clad for easier maintenance

• Thin behind the edge

• Sharpens well

• Excellent food release and cutting feel

• Stronger construction near the handle than many mass-produced knives

• Great balance of laser-like cutting and workhorse practicality

Cons

• Carbon steel edge can rust if left wet or dirty

• Will develop a patina along the exposed core steel

• Hard steel can chip if misused

• Not for bones, frozen food, hard twisting cuts or rough treatment

• Right-handed D-shaped handle (sorry lefties!)

• Nashiji finish can vary slightly due to handmade production

Leigh’s 2 Cents

This is by far one of the best-value handmade knife ranges I’ve used.

The performance is ridiculous for the money. It honestly cuts like a knife in the $600 range, but at a much more accessible price.

I 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.

It 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.

For 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.

Just 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.

Knife Care

The outer cladding is stainless steel, but the exposed Blue #2 cutting edge is carbon steel.

• Wash and dry immediately after use

• Do not leave the knife wet or sitting in food

• Expect the exposed edge to develop a patina

• Apply knife oil before long storage

• Avoid bones, frozen food and twisting cuts

• Do not put it in the dishwasher

• Use a proper chopping board

• Do not use abrasive cleaners on the blade

Specifications

• Brand: Ohishi

• Maker: Tadafusa

• Region: Sanjo, Niigata, Japan
  

• Steel: Aogami / Blue #2 carbon steel

• Cladding: Stainless steel

• Finish: Nashiji (textured finish)

• Blade length: 135mm

• Blade thickness: 32.mm at handle / 1.5mm near tip

• Overall length: 264mm

• Blade height: 3mm

• Weight: 84g

• Hardness: 62–63 HRC

• Bevel: Double

• Handle: D-shaped rosewood - Right-handed
  

Hi, my name is Leigh, and I’m a chef from Newcastle, Australia.

I’ve been cooking professionally for over 20 years in some of Australia’s top restaurants, and I’m currently cooking at The Signal Box in Newcastle.

Over the years (since 2018), I’ve put together a small collection of high-quality Japanese knives and whetstones that I personally recommend. Basically, if I wouldn’t use it in a professional kitchen, I don’t sell it. Read More