Yoshimune Aogami Blue #2 Kurouchi Sujihiki 240mm - Walnut Handle

Experience Aogami Blue #2 Precision in a Kurouchi Sujihiki

The Yoshimune Aogami Blue #2 Kurouchi Sujihiki 240mm is hammer-forged in Tosa, Japan. A Hon-Warikomi construction with an Aogami #2 carbon steel core, hardened to 60-62 HRC, with a raw kurouchi finish. A dedicated slicing knife built for proteins - clean, precise, and purpose-built for the long draw cut.

The Specs

• Steel: Aogami (Blue) #2 high-carbon steel
• Construction: Hon-Warikomi, hammer forged
• Hardness: 60-62 HRC
• Finish: Kurouchi (blacksmith's finish)
• Blade length: 240mm
• Blade height: 33mm
• Spine thickness at heel: 3mm
• Handle: Walnut (Kurumi), Japanese style
• 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 sujihiki - literally "flesh slicer" - is purpose-built for proteins. Its long, slender blade allows clean, single-stroke slices through roasts, raw fish, brisket, and carpaccio without the sawing motion that tears fibres. The reduced blade height minimises surface contact and drag. The kurouchi finish is left intact on the blade flats, offering slightly better rust resistance than a fully polished carbon blade while giving the knife a rugged, honest character.

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 flat or in a knife roll to protect the long blade