Yoshimune Yanagiba 210 mm(8.3 in) Aogami(Blue) No.2 Damascus (33 layers) Double-Bevel
- Type: Koyanagi
- Finish: Suminagashi
- Blade Length: 210 mm (8.3 in)
- Construction: Hon-Warikomi
- Core Edge Steel: Aogami (Blue) #2
- 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) #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.
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Yoshimune Yanagiba 210 mm(8.3 in) Aogami(Blue) No.2 Damascus (33 layers) Double-Bevel
- Type: Koyanagi
- Finish: Suminagashi
- Blade Length: 210 mm (8.3 in)
- Construction: Hon-Warikomi
- Core Edge Steel: Aogami (Blue) #2
- 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) #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.
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Description
- Type: Koyanagi
- Finish: Suminagashi
- Blade Length: 210 mm (8.3 in)
- Construction: Hon-Warikomi
- Core Edge Steel: Aogami (Blue) #2
- 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) #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.
