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.

Koyanagi Kurouchi 135 mm (5.3 in) Aogami (Blue) #2 Double-Bevel

¥15,500