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Yoshimune Yanagiba Kurouchi 210 mm (8.3 in) Aogami (Blue) #2 Double-Bevel
Product Description:
- Type: Yanagiba
- Finish: Kurouchi
- Blade Length: 210 mm (8.3 in)
- Construction: Hon-Warikomi
- Core Edge Steel: Aogami (Blue) #2
- HRC (Rockwell Hardness): 61-63
- Handle: Walnut Octognal with Black pakka ferrule
- Bevel: Double-Bevel
- Place of Origin: Tosa, Japan
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.
$90.91
Yoshimune Yanagiba Kurouchi 210 mm (8.3 in) Aogami (Blue) #2 Double-Bevel—
$90.91
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Yoshimune Yanagiba Kurouchi 210 mm (8.3 in) Aogami (Blue) #2 Double-Bevel
Product Description:
- Type: Yanagiba
- Finish: Kurouchi
- Blade Length: 210 mm (8.3 in)
- Construction: Hon-Warikomi
- Core Edge Steel: Aogami (Blue) #2
- HRC (Rockwell Hardness): 61-63
- Handle: Walnut Octognal with Black pakka ferrule
- Bevel: Double-Bevel
- Place of Origin: Tosa, Japan
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
Product Description:
- Type: Yanagiba
- Finish: Kurouchi
- Blade Length: 210 mm (8.3 in)
- Construction: Hon-Warikomi
- Core Edge Steel: Aogami (Blue) #2
- HRC (Rockwell Hardness): 61-63
- Handle: Walnut Octognal with Black pakka ferrule
- Bevel: Double-Bevel
- Place of Origin: Tosa, Japan
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.
