Construction: Hon-Warikomi / Iron Clad Blue(Aogami) No.2
Method: Hammer Forged
Blade Length: 75mm (2.9inch)
Blade Hight: 2.6mm(1inch)
Weight: about 40g(1.4oz)
Spine Thickness: 2mm/at heel
Blade Type: Double-bevel
Core Edge Steel: Blue (Aogami) #2 High Carbon Steel
HRC (Rockwell Hardness): 60-62
Finishing: Black Finish (Kurouchi)
Place of Origin: Tosa, Japan
Handle: Japanese, Walnut or Magnolia /Plastic Ferrule
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) #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 No. 2 in terms of edge sharpness, it has slightly superior edge retention.