Type: Kiritsuke / Chef`s knife / Multipurpose Knife Construction: Hon-Warikomi / Blue(Aogami) #2 Carbon steel with Iron steel cladding Method: Hammer Forged Blade Length: 165mm (6.5inch) Blade Hight:43 mm(1.7inch) Weight: about 124g(oz) Spine Thickness: 2.5mm/at heel Core Edge Steel: Blue (Aogami) #2 High Carbon Steel HRC (Rockwell Hardness): 60-62 Finishing: Black Finish (Kurouchi) Place of Origin: Tosa, Japan
Handle: Japanese, Walnut (Kurumi) or Magnolia (Hou)
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.