Koyanagi 135 mm (5.3 in) Blue#2
- Type: Koyanagi
- Finish: Kurouchi
- Blade Length: 135 mm (5.3 in)
- Construction: Hon-Warikomi
- Core Edge Steel: Blue (Aogami) #2
- HRC (Rockwell Hardness): 61-63
- Handle: Magnolia
- Bevel: Double-Bevel
- Place of Origin: Tosa, Japan
A slim double-bevel Yanagi-type knife for sashimi. Shorter ones (6–13.5 cm) make an excellent substitute for petty knives.
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: Koyanagi
- Finish: Kurouchi
- Blade Length: 135 mm (5.3 in)
- Construction: Hon-Warikomi
- Core Edge Steel: Blue (Aogami) #2
- HRC (Rockwell Hardness): 61-63
- Handle: Magnolia
- Bevel: Double-Bevel
- Place of Origin: Tosa, Japan
A slim double-bevel Yanagi-type knife for sashimi. Shorter ones (6–13.5 cm) make an excellent substitute for petty knives.
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 | Slicing knife |
|---|---|
| Knife Shape | Koyanagi |
| Steel | 高炭素鋼 |
| Blade Finish | 黒打ち |
| Purpose | Slicing knife |
|---|---|
| Knife Shape | Koyanagi |
| Steel | 高炭素鋼 |
| Blade Finish | 黒打ち |