Kiritsuke 240 mm (9.4 in) Blue#2
- Type: Kiritsuke
- Finish: Kurouchi
- Blade Length: 240 mm (9.4 in)
- Construction: Hon-Warikomi
- Core Edge Steel: Aogami (Blue) #2
- HRC (Rockwell Hardness): 61-63
- Handle: Walnut with resin ferrule
- Bevel: Double-Bevel
- Place of Origin: Tosa, Japan
Mainly used as an Usuba and a Yanagiba, its versatility makes it suitable for other uses. It is made with a sloping cut from its back towards its tip, pointed like a Bunka. It is recommended for chopping and cutting up ingredients.
Blue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten / Wolfram to White Steel #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 #2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.
- Type: Kiritsuke
- Finish: Kurouchi
- Blade Length: 240 mm (9.4 in)
- Construction: Hon-Warikomi
- Core Edge Steel: Aogami (Blue) #2
- HRC (Rockwell Hardness): 61-63
- Handle: Walnut with resin ferrule
- Bevel: Double-Bevel
- Place of Origin: Tosa, Japan
Mainly used as an Usuba and a Yanagiba, its versatility makes it suitable for other uses. It is made with a sloping cut from its back towards its tip, pointed like a Bunka. It is recommended for chopping and cutting up ingredients.
Blue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten / Wolfram to White Steel #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 #2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.
| Purpose | All purpose knife |
|---|---|
| Knife Shape | Kiritsuke |
| Steel | High Carbon Steel |
| Blade Finish | Kurouchi |
| Purpose | All purpose knife |
|---|---|
| Knife Shape | Kiritsuke |
| Steel | High Carbon Steel |
| Blade Finish | Kurouchi |