Yoshimune Aogami Blue #2 Damascus 33-Layer Sujihiki 240mm - Walnut Octagonal Handle

Experience Aogami Blue #2 Damascus Precision in a Sujihiki

The Yoshimune Aogami Blue #2 Damascus 33-Layer Sujihiki 240mm is hammer-forged in Tosa, Japan. A Hon-Warikomi construction with an Aogami #2 carbon steel core, clad in 33 layers of Damascus iron, hardened to 61-63 HRC. Striking Suminagashi Damascus aesthetics and a dedicated slicing blade built for proteins and sashimi.

The Specs

• Steel: Aogami (Blue) #2 high-carbon steel
• Construction: Hon-Warikomi, 33-layer Damascus (Suminagashi)
• Hardness: 61-63 HRC
• Finish: Polished Damascus
• Blade length: 240mm
• Handle: Walnut, octagonal
• 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 33-layer Damascus cladding - known in Japan as Suminagashi, meaning "ink flowing through water" - creates a flowing, marbled pattern across the blade that protects the reactive carbon core while adding striking visual depth. The sujihiki's long, slender blade is purpose-built for proteins - allowing 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 walnut octagonal handle provides a warm, secure 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 flat or in a knife roll to protect the long blade