Kiritsuke 180 mm (7.1 in) Blue#2
- Type: Kiritsuke
- Finish: Kurouchi
- Blade Length: 180 mm (7.1 in)
- Construction: Awase
- Core Edge Steel: Blue (Aogami) #2
- HRC (Rockwell Hardness): 60-61
- Handle: Rosewood
- 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 #1. 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 #1 in terms of edge sharpness, it has slightly superior edge retention.
* This is handmade product, so there may be slight difference from the actual image.
- Type: Kiritsuke
- Finish: Kurouchi
- Blade Length: 180 mm (7.1 in)
- Construction: Awase
- Core Edge Steel: Blue (Aogami) #2
- HRC (Rockwell Hardness): 60-61
- Handle: Rosewood
- 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 #1. 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 #1 in terms of edge sharpness, it has slightly superior edge retention.
* This is handmade product, so there may be slight difference from the actual image.
| Knife Shape | Kiritsuke |
|---|---|
| Steel Type | High Carbon Steel |
| Knife Shape | Kiritsuke |
|---|---|
| Steel Type | High Carbon Steel |