- Type: Gyuto
- Finish: Kurouchi, Damascus (17 layers)
- Blade Length: 210 mm (8.3 in)
- Construction: Hon-Warikomi
- Core Edge Steel: Aogami (Blue) #2
- HRC (Rockwell Hardness): 61-63
- Handle: Walnut with resin ferrule
- Bevel: Double-Bevel
- Place of Origin: Tosa, Japan
Originally a Western meat knife, it's also used for fish and vegetables due to its versatility. Its long blade is favored by professionals but can still be used by casuals and cooking enthusiasts. Its double-bevel blade is a fine choice 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.
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 than a polished finish.
Knife Care:
- After using the knife, wash it well with detergent, etc., and then wipe off the water well (especially on the blade).
- Do not hit or twist the cutting edge and cut frozen foods.
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Use a sharpening stone to maintain the sharpness of the blade.