Construction: Hon-Warikomi / Iron steel with Blue(Aogami) #2 carbon steel cladding
Method: Hammer Forged
Blade Length: 135 mm ( 5.3in)
Blade Height: 34mm (1.3 in)
Weight: about 120g (3.8oz)
Spine Thickness: 4.5 mm/at heel
Blade Type: Double-bevel
Core Edge Steel: Blue (Aogami) #2 High Carbon Steel
HRC (Rockwell Hardness): 60-62
Finishing: Black Finish (Kurouchi)
Handle: Japanese Walnut with Plastic ferrule
Place of Origin: Tosa, Japan
Sabaki is a short universal chef's knife that looks very much like an office knife but is middle thicker. The blade is very suitable for boning and preparing fish, chicken, lamb, beef, etc.
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 edge sharpness, it has slightly superior edge retention.