Type: Funayuki
Finish: Kurouchi
Blade Length: 120 mm (4.7 in)
Construction: Hon-Warikomi
Core Edge Steel: Aogami (Blue) #2
HRC (Rockwell Hardness): 61-63
Handle: Magnolia with resin ferrule
Bevel: Double-Bevel
Place of Origin: Tosa, Japan

Anglers initially used these all-purpose knives to make cook fish and vegetables onboard their boats. Their design incorporates aspects of Usuba and Sashimi knives. It's versatile like the Santoku but has a sharper tip, perfect for delicate work. 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 #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.

Funayuki Kurouchi 120 mm (4.7 in) Aogami (Blue) #2 Double-Bevel

¥19,400