Type: Kiritsuke
Finish: Kurouchi
Blade Length: 240 mm (9.4 in)
Construction: Hon-Warikomi
Core Edge Steel: Aogami (Blue) #2
HRC (Rockwell Hardness): 61-63
Handle: Walnut /Octagonal with black pakka ferrule
Bevel: Double-Bevel
Place of Origin: Tosa, Japan
Remarks: Damascus (17 layers)

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. Its sharp figure is reminiscent of a Japanese sword, making it popular among men. Its double-bevel blade is excellent 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.

Kiritsuke Kurouchi 240 mm (9.4 in) Aogami (Blue) #2 Damascus (17 layers) Double-Bevel

¥25,800