• Type: Kiritsuke
• Finish: Polished/Damascus
• Blade Length: 165 mm (6.5 in)
• Construction: Awase
• Core Edge Steel: Blue (Aogami) #2
• HRC (Rockwell Hardness): 60-61
• Handle: Ebony Octagonal
• Bevel: Double-Bevel
• Place of Origin: Tosa, Japan

Mainly used as an Usuba and a Yanagiba, its versatility makes it suitable for other uses. It is made with a sloping cut from its back towards its tip, pointed like a Bunka. It is recommended for chopping and cutting up ingredients.

Blue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten / Wolfram to White Steel #1. 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 #1 in terms of edge sharpness, it has slightly superior edge retention.

* This is handmade product, so there may be slight difference from the actual image.