- Type: Gyuto
- Finish: Suminagashi
- Blade Length: 210 mm (8.3 in)
- Construction: Hon-Warikomi
- Core Edge Steel: Aogami (Blue) #2
- HRC (Rockwell Hardness): 61-63
- Handle: Rosewood with resin ferrule
- Bevel: Double-Bevel
- Place of Origin: Tosa, Japan
- Remarks: Damascus (33 layers)
Originally a Western meat knife, it’s also used for fish and vegetables due to its versatility. Its long blade is favored by professionals but can still be used by casuals and cooking enthusiasts. Its double-bevel blade is a fine choice 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.