Blue #2, or Aogami #2, earns its place in professional kitchens through a combination of edge sharpness, retention, and toughness that makes it one of the most trusted carbon steels in the Japanese knife tradition. Katsuto Tanaka heat-treats it to 62-63 HRC at Tanaka Kama Kogyo in Omura City, Nagasaki Prefecture - a fourth-generation blacksmith shop whose roots trace back over 800 years.
The 160mm bunka, called hakata in southern Japan, is the compact, versatile format for daily prep. The reverse tanto tip for fine cutting combines with the flat profile for push-cutting, resulting in a versatile workhorse. The octagonal walnut handle and even, double-bevel grind work equally well for both right- and left-handed users.
Care Instructions: Blue #2 is a reactive carbon steel - the 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 put it in the 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.
Each knife is made by hand so measurements may vary.Blacksmith: Katsuto Tanaka
Workshop: Tanaka Kama Kogyo
Location: Omura City, Nagasaki Prefecture, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Blue #2 Carbon Steel
Cladding: Nashiji Stainless
HRC: 62-63
Finish: Nashiji
Edge Grind: Even (50/50), Double Bevel
Handle: Octagonal Walnut
Ferrule: Black Pakka Wood
Weight: 5.0 oz (142g)
Blade Length: 160 mm
Total Length: 300 mm
Spine Thickness at Heel: 3 mm
Blade Height: 45 mm
The 160mm bunka, called hakata in southern Japan, is the compact, versatile format for daily prep. The reverse tanto tip for fine cutting combines with the flat profile for push-cutting, resulting in a versatile workhorse. The octagonal walnut handle and even, double-bevel grind work equally well for both right- and left-handed users.
Care Instructions: Blue #2 is a reactive carbon steel - the 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 put it in the 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.
Each knife is made by hand so measurements may vary.
