Type: Funayuki Shimanami
Finish: Kurouchi
Blade Length: 150 mm (5.9 in)
Construction: Hon-Warikomi
Core Edge Steel: Blue (Aogami) #2
HRC (Rockwell Hardness): 61-63
Handle: Walnut with resin ferrule
Bevel: Double-Bevel
Place of Origin: Tosa, Japan

An all-purpose knife used to make fishermen's rice was initially used by fishermen to cook fish and vegetables onboard their boats. A knife combining the Usuba and sashimi knife, 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 #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.

Funayuki Kurouchi 150 mm (5.9 in) Blue #2 Wide Double-Bevel

¥17,000