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

Experience Aogami Blue #2 Precision in a Kurouchi Kiritsuke

The Yoshimune Aogami Blue #2 Kurouchi Kiritsuke 210mm is hammer-forged in Tosa, Japan. A Hon-Warikomi construction with an Aogami #2 carbon steel core, hardened to 61-63 HRC, with a raw kurouchi finish. A versatile kiritsuke built for serious cooks who want carbon steel performance and a distinctive profile.

The Specs

• Steel: Aogami (Blue) #2 high-carbon steel
• Construction: Hon-Warikomi, hammer forged
• Hardness: 61-63 HRC
• Finish: Kurouchi (blacksmith's finish)
• 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 - a favourite among Japanese knife enthusiasts for its balance of performance and sharpenability. 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 that suits both home and professional kitchens. The kurouchi finish is left intact on the blade flats, giving the knife a rugged, honest character and offering slightly better rust resistance than a fully polished carbon blade. 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