Finish: Black Forged
Blade Length: 210 mm (8.3 in)
Construction: Stainless Clad
Core Edge Steel: Aogami (Blue) #2
HRC (Rockwell Hardness): 60
Handle: Rosewood Octagonal with blalck pakka ferrule
Place of Origin: Japan
An all-purpose knife used to make fisherman's rice, it was originally used by fishermen to cook fish and vegetables onboard their boats. A knife combining the usuba and sashimi knife, it’s versatile like the santoku but has a sharper tip perfect for delicate work. Its double-bevel blade works 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.