Aogami #2 - Blue #2 in English - is one of the most respected carbon steels in Japanese knife making. The addition of chromium and tungsten to a high-purity carbon base gives it better wear resistance than White #2 and a slightly more forgiving edge that holds up well through sustained kitchen use. Kaki-san at Yamashin works this steel in Tosa, Japan - a region with a deep tradition of forging working knives - and produces a line that offers genuine Blue #2 performance at an entry-level price point. The kasumi (hazy) finish across the soft iron cladding shows the contrast between hagane and jigane in the traditional way: a polished blade road meeting a matte upper cladding, with the hazy boundary between them visible at the shinogi line.
At 154mm blade length and 33mm height this is a useful petty format - long enough for board tasks through herbs, citrus, and small proteins, narrow enough for in-hand work when needed. The 4mm spine gives it a slightly more substantial feel than ultra-thin petties, which some cooks prefer for light butchery and trimming tasks where a stiffer blade is an asset. The double bevel grind is even and well-executed for the price point. Walnut octagonal handle with black pakka ferrule - warm grain against the kasumi blade finish.
Care Instructions: Blue #2 is a reactive carbon steel and will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. The lacquer coating applied at the factory will wear away with use and sharpening - this is normal. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
At 154mm blade length and 33mm height this is a useful petty format - long enough for board tasks through herbs, citrus, and small proteins, narrow enough for in-hand work when needed. The 4mm spine gives it a slightly more substantial feel than ultra-thin petties, which some cooks prefer for light butchery and trimming tasks where a stiffer blade is an asset. The double bevel grind is even and well-executed for the price point. Walnut octagonal handle with black pakka ferrule - warm grain against the kasumi blade finish.
Care Instructions: Blue #2 is a reactive carbon steel and will patina naturally with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. The lacquer coating applied at the factory will wear away with use and sharpening - this is normal. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
- Maker: Kaki-san
- Brand: Yamashin
- Location: Tosa, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2 (Aogami #2) Carbon Steel
- Cladding: Soft Iron
- Finish: Kasumi (Hazy)
- Edge Grind: Double Bevel
- Handle: Walnut Octagonal
- Ferrule: Black Pakka Wood
- Weight: 3.0 oz (86g)
- Blade Length: 154mm
- Total Length: 277mm
- Spine Thickness at Heel: 4mm
- Blade Height: 33mm
