Type: Koyanagi
Finish: Kurouchi Damascus
Blade Length: 135 mm (5.3 in)
Construction: Hon-Warikomi
Core Edge Steel: Blue (Aogami) #2
HRC (Rockwell Hardness): 60-61
Handle: Walnut Octagonal
Bevel: Double-Bevel
Place of Origin: Tosa, Japan

A slim double-bevel Yanagi-type knife for sashimi. Shorter ones (6–13.5 cm) make an excellent substitute for petty knives.

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.

* This is handmade product, so there may be slight difference from the actual image.

Koyanagi 135mm(5.3in) Aogami(Blue) No.2 Damascus 33 layers) Double-Bevel

¥29,500