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Product Description
Type:Koyanagi
Construction: Aogami(Blue) #2 High carbon steel with carbon cladding
Blade Length: 120mm (4.7inch)
Blade Hight: 32mm(1.75inch)
Weight: about 79g(2.7oz)
Spine Thickness: 2.5mm/at heel
Blade Type: Double-bevel
Core Edge: Aogami(Blue) #2 High carbon steel
HRC (Rockwell Hardness): 60-62
Finishing: Hammered finish
Handle:Walnut Octagonal
Place of Origin: Tosa JapanA slim double-bevel Yanagi-type knife for sashimi. Shorter ones (6–13.5 cm) make an excellent substitute for petty knives. Meanwhile, the longer ones (15–21 cm) are best for cooking fish and cutting sashimi at home. Its double-bevel blade works for both right and left-handed people.
Blue (Aogami)#2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten / Wolfram to White Steel No.2. This results in increased toughness and the production of hard carbide molecules which improve edge retention. Many knife users have noted that while Blue Steel No.2 is very similar to White Steel No.2 in terms of edge sharpness, it has slightly superior edge retention.Black-finish is a state in which the surface that has been blackened by quenching is sharpened only with the blade, leaving the black side unintentionally on the sides ( Mine & Hira ) other than the blade.
There is no elegance like polished finish, but it has a taste of bumps and ruggedness.
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Product Details
- SKU:
- In Stock: 0
- Product Type: Koyanagi
- Collection: Featured Collection
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