Type: Sujihiki
Finish: Suminagashi
Blade Length: 240 mm (9.4 in)
Construction: Hon-Warikomi
Core Edge Steel: Aogami (Blue) No2
HRC (Rockwell Hardness): 61-63
Handle: Walnut Octagonal
Bevel: Double-Bevel
Place of Origin: Tosa, Japan
Finish: Damascus (33 layers) Suminagashi

A slim double-bevel Yanagi-type knife for sashimi. Shorter ones (6–13.5 cm) make an excellent substitute for petty knives. Meanwhile, the longer ones (15–21 cm) are best for cooking fish and cutting sashimi at home. Its double-bevel blade works for both right and left-handed people.

Blue (Aogami) No.2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten / Wolfram to White Steel No.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 No.2 is very similar to White Steel #2 in terms of edge sharpness, it has slightly superior edge retention.

Sujihiki 240mm(9.4 in) Aogami (Blue) No.2 Damascus (33 layers) Double-Bevel

¥37,000