- Type: Ginger Knife
- Construction: Hon-Warikomi / Iron Clad Blue (Aogami) #2
- Method: Hammer-forged
- Blade Length: 65 mm (2.5 in)
- Blade Height: 30 mm(1.2 in)
- Weight: about 0.3 g
- Spine Thickness: 2mm/at heel
- Blade Type: Double-bevel
- Core Edge Steel: Blue (Aogami) #2 High Carbon Steel
- HRC (Rockwell Hardness): 60-62
- Finishing: Kurouchi (Black Finish)
- Handle: Japanese, Walnut (Kurumi) /Plastic Ferrule
- Place of Origin: Tosa, Japan
A kitchen knife used by Tosa ginger farmers at the time of harvest.
Suitable for peeling root vegetables. It features a rounded heel on the blade. It reduces the burden on the part where your finger touches even when used for a long time.
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 edge sharpness, it has slightly superior edge retention.
Black-finish is a state in which the surface that has been blackened by quenching is sharpened only with the blade, leaving the black side unintentionally on the sides (Mine and Hira) other than the blade. There is no elegance like a polished finish, but it has a taste of bumps and ruggedness. It also has the advantage of less rust.