Ohishi Kiritsuke (Gyuto Hybird) Blue Steel #2, Nashiji, 210mm

Ohishi Kiritsuke (Gyuto Hybird) Blue Steel #2, Nashiji, 210mm These are easily some of the most underrated knives on the market. If you want to step into carbon steel without overcomplicating things—or overspending—this is a solid place to start. This Ohishi Kiritsuke (Gyuto Hybird) is built around Blue Steel #2 (Aogami #2), a high-carbon steel known for its balance of sharpness, edge retention, and ease of sharpening. It takes a clean, refined edge and holds it well, without being overly brittle or difficult to maintain. It’s stainless clad, so you get the performance of carbon steel at the edge, with less day-to-day maintenance compared to fully reactive knives. Why this works Blue Steel #2 core – sharp, durable edge that holds well Stainless cladding – easier to manage than full carbon Balanced performance – not overly hard or fragile Nashiji finish – simple, low-maintenance finish with a traditional look Sanjo-made – consistent, reliable build quality Real use This is a San Mai construction—a hard carbon steel core with softer stainless steel on the outside. You get a high-performance cutting edge while keeping the knife practical for everyday use. The exposed core steel at the edge will develop a patina over time. That’s normal. It helps protect the steel and adds character to the blade. In use, these feel light and responsive. Thin enough to cut cleanly, but not so thin that you’re worried about using them properly. They handle real kitchen work without needing to be babied. Compared to entry-level options, they’ll take a finer edge and hold it longer. Compared to higher-end carbon knives, they’re more forgiving and easier to live with day to day. Who it’s for First step into carbon steel Upgrading from entry-level Japanese knives Cooks who want better edge retention without high maintenance If you’ve been curious about carbon steel but don’t want the full commitment, this is an easy entry point. Leigh’s 2 cents: The performance on these is some of the best I’ve seen—especially for the price. I’ve got a few Ohishi knives in my own kit and they’ve been consistently solid. It sharpens easily, holds a good edge, and doesn’t feel overly fragile. What stands out is how well these cut for what they cost. You’re getting performance that holds up against much more expensive knives, without paying for branding or hype. The stainless cladding makes a big difference as well. You still get that carbon steel performance at the edge, but without constantly worrying about rust or maintenance. If you’re looking to get into carbon steel, these—or something like Tadafusa—are a very safe bet. Good performance, easy to live with, and well priced for what you’re getting. Specifications Steel: Blue Steel #2 (Aogami #2), stainless clad Finish: Nashiji (textured finish) Blade length: 211mm Blade thickness: 3.1@ handle, 1.6mm@ tip Overall length: 370mm Blade Height: 48mm Weight: 190g Hardness: ~61–63 HRC Bevel: Double Handle: D-shape, Kebony Maple (right-handed) Bottom line A practical entry into Japanese carbon steel. Sharp, easy to maintain, and built for real use. No gimmicks—just performance.