Type: Funayuki (Wide blade) / General purpose knife / Black finish
Method: Hammer Forged
Construction: Blue(Aogami) #2 high carbon core with Soft stainless clad 3layers
Out Side Blade: Soft Stainless steel
Core Edge Steel: Blue(Aogami) #2
Blade Length: 210mm (8.3inch)
Blade Hight: 50mm(1.9in)
Weight: about 200g(7oz)
Spine Thickness: 3mm/at heel
Blade Type: Double bevel
HRC (Rockwell Hardness): 60-62
Finishing: Black Finish
Handle: Bolivian rosewood w/ plywood 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.