Blue #2, or Aogami #2, earns its place in professional kitchens through a combination of edge sharpness, retention, and toughness, making 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. Stainless cladding protects the flanks while the carbon edge does the cutting work.
The wavy face gives Japanese dedicated vegetable knife a distinctive hand-hammered surface that reduces food sticking on the blade. Blue #2 is combined with stainless cladding, and paired with an octagonal oak handle. The flat edge and squared tip are built for push-cutting through produce.
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 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 (Aogami 2) Carbon Steel
Cladding: Stainless
HRC: 62-63
Finish: Wavy Face (Hammered)
Edge Grind: Even (50/50), Double Bevel
Handle: Burnt Oak Octagonal
Weight: 6.4 oz (162 g)
Blade Length: 162 mm
Total Length: 313 mm
Spine Thickness at Base: 3 mm
Blade Height: 58 mm
The wavy face gives Japanese dedicated vegetable knife a distinctive hand-hammered surface that reduces food sticking on the blade. Blue #2 is combined with stainless cladding, and paired with an octagonal oak handle. The flat edge and squared tip are built for push-cutting through produce.
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 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.
