Yoshimune Aogami Blue #2 Kurouchi Damascus 17-Layer Kiritsuke 210mm - Walnut Handle

Experience Aogami Blue #2 Damascus Precision in a Kurouchi Kiritsuke

The Yoshimune Aogami Blue #2 Kurouchi Damascus 17-Layer Kiritsuke 210mm is hammer-forged in Tosa, Japan. A Hon-Warikomi construction with an Aogami #2 carbon steel core, clad in 17 layers of Damascus iron with a kurouchi finish, hardened to 61-63 HRC. A versatile kiritsuke that combines rustic kurouchi character with Damascus cladding and serious carbon steel performance.

The Specs

• Steel: Aogami (Blue) #2 high-carbon steel
• Construction: Hon-Warikomi, 17-layer Damascus
• Hardness: 61-63 HRC
• Finish: Kurouchi with Damascus cladding
• Blade length: 210mm
• Handle: Walnut with resin ferrule
• Edge: Double bevel
• Origin: Tosa, Japan

The Yoshimune Difference

Aogami #2 (Blue Steel #2 by Hitachi Metals) is a chromium and tungsten-enriched high-carbon steel that delivers excellent edge sharpness with slightly superior edge retention compared to White Steel #2. The 17-layer Damascus cladding protects the reactive carbon core while adding visual texture to the blade. The kurouchi finish - left intact from the blacksmithing process - gives the knife a rugged, honest character and offers slightly better rust resistance than a fully polished carbon blade. The kiritsuke profile - with its clipped, angled tip - combines the flat cutting stroke of a nakiri with the pointed tip of a gyuto, making it equally capable at push-cutting vegetables and slicing proteins. At 210mm, this is a nimble, manageable length suited to both home and professional kitchens. The walnut handle with resin ferrule provides a secure, comfortable grip.

Care and Maintenance

• Hand wash only - never dishwasher
• Dry immediately after use - Aogami #2 will rust if left wet
• Apply a light coat of food-safe oil if storing for extended periods
• Expect a natural patina to develop with use - this is normal and protective
• Do not cut frozen food or bones - the edge will chip
• Sharpen with a whetstone to maintain the edge
• Store on a magnetic strip or in a knife block