- Type: Funayuki with a thick spine
- Finish: Kurouchi
- Blade Length: 165 mm (6.5 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
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.