Type: Kiritsuke
Finish: Kurouchi
Blade Length: 150 mm (5.9 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

Mainly used as an Usuba and a Yanagiba, its versatility makes it suitable for other uses. It is made with a sloping cut from its back towards its tip, pointed like a Bunka. It is recommended for chopping and cutting up ingredients.

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.

Kiritsuke Kurouchi 150 mm (5.9 in) Aogami (Blue) #2 Double-Bevel

¥16,000