Kiritsuke Kurouchi 210 mm (8.2 in) Aogami (Blue) #2 Damascus (17 layers) Double-Bevel

• Type: Kiritsuke / Damascus (17 layers)
• Brand: Ishizuchi
• Construction: Hon-Warikomi / Ironclad with Blue (Aogami) #2
• Method: Hammer Forged
• Blade Length: 210 mm (8.2 in)
• Blade Height: 47 mm (1.8 in)
• Weight: about 170 g (5.9 oz)
• Spine Thickness: 3 mm/at heel
• Blade Type: Double-bevel
• Core Edge Steel: Blue (Aogami) #2 High Carbon Steel
• HRC (Rockwell Hardness): 60-62
• Finishing: Black Finish (Kurouchi)
• Place of Origin: Tosa, Japan
• Handle: Japanese, Walnut (Kurumi) w/ pakka wood Ferrule
• Handle Type: Octagonal

Kiritsuke knives have a few multipurpose traditional Japanese blades. They can be used as a Yanagi (slicing knife) or an Usuba (vegetable knife). These sword-shaped knives feature a straighter edge than a Yanagi for vegetables and a longer blade than an Usuba for slicing fish with ease.

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.

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 a polished finish, but it has a taste of bumps and ruggedness. It also has the advantage of less rust than a polished finish.

Cautions:

• After using the knife, wash it well with detergent, etc., and then wipe off the water well. 
• (especially on the blade).
• Do not hit or twist the cutting edge and cut frozen foods.
• Use a sharpening stone to maintain the sharpness of the blade.