Tojiro makes this line of knives from Hitachi Blue paper #2 steel. This high carbon Blue steel is basically White steel with chromium and tungsten added. Aogami (blue) #2 has the same amount of carbon as Shirogami (white) #2. The added chromium and tungsten lead to better corrosion resistance and edge retention (as well as deeper hardening). This can result in it being more difficult to sharpen and not taking quite as keen of an edge. Blue steel also tends to be a little more brittle than its white counterpart.
The inner core is protected by forge welding an outer layer of a soft iron in the san-mai style of awase (cladding). This entails adding a layer of the iron on either side of the blade but leaving the spine and edge core steel exposed. The knife will be reactive and requires wiping down while using and completely cleaning and drying after the work session is over.
This knife occupies the upper end of the yanagiba size scale and as such requires space and experience to use it to its fullest advantage. Of course it is a single bevel blade and thus only useful to right-handed users. The Tojiro Aogami Yanagiba 300mm is a lovely example of a yanagiba, priced in the lower/mid-point of the spectrum while offering a high level of fit and finish.
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