Aogami #2, or Blue #2, 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.
With a blade length of just over 150mm, 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. The walnut octagonal handle with a black pakka ferrule provides a 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 use the 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 (86 g)
Blade Length: 154 mm
Total Length: 277 mm
Spine Thickness at Heel: 4 mm
Blade Height: 33 mm
With a blade length of just over 150mm, 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. The walnut octagonal handle with a black pakka ferrule provides a 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 use the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones.
Each knife is made by hand so measurements may vary.
