Blue #2, or Hitachi's Aogami #2, earns its place in serious kitchens through a combination of edge sharpness, retention, and toughness that puts it among the most trusted carbon steels in the Japanese knife tradition. Gihei heat-treats it to 62-63 HRC at their shop in Sanjo City, Japan - established in 1928 and run today by Atsushi Hosokawa and his son. SUS 405 stainless cladding covers the flanks, keeping daily maintenance simple while the reactive carbon edge delivers performance.
The 170mm Blue #2 Petty sits at the long end of the petty range - long enough for comfortable board work through proteins and produce, compact enough for in-hand trimming and detail work. This is a light, capable utility knife, one with an even, double-bevel grind for both left- and right-handed users.
Care Instructions: Blue #2 is a reactive carbon steel - the SUS 405 stainless cladding protects the flanks, but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only; never use a dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.Blacksmith: Atsushi Hosokawa
Workshop: Gihei
Location: Sanjo City, Japan
Founded: 1928
Construction: San Mai
Edge Steel: Blue #2 (Aogami #2) Carbon Steel
Cladding: SUS 405 Stainless Steel
HRC: 62-63
Edge Grind: Even (50/50), Double Bevel
Handle: Oval Magnolia
Ferrule: Buffalo Horn
Weight: 3.8 oz (106 g)
Blade Length: 166 mm
Total Length: 308 mm
Spine Thickness at Heel: 3 mm
Blade Height: 37 mm
The 170mm Blue #2 Petty sits at the long end of the petty range - long enough for comfortable board work through proteins and produce, compact enough for in-hand trimming and detail work. This is a light, capable utility knife, one with an even, double-bevel grind for both left- and right-handed users.
Care Instructions: Blue #2 is a reactive carbon steel - the SUS 405 stainless cladding protects the flanks, but the exposed carbon edge will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Hand wash only; never use a dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Blue #2 at 62-63 HRC sharpens easily and rewards good technique. Strop regularly between sharpenings.
