Features

This is the ultimate professional knife made by carefully tempering the Hitachi Yasugi Steel Aogami No. 2 knife at a low temperature.
The slow heating process reflects the steel’s sharpness and durability, resulting in a long-lasting, razor-sharp edge.

The knife is considered the best because it retains its sharpness for a long time without needing frequent re-sharpening, thus extending its lifespan.

Although mastering the technique of using such Blue2-Mizuhonyaki knife may be challenging, it has the potential to achieve a sharper cutting edge than knives produced by other methods. However, using the knife incorrectly can lead to chipping, or even cracking. To fully enjoy its performance, it is important to follow the instructions for use and adapt the sharpening technique to one’s own environment. The company welcomes inquiries about tailored specifications of its products, and as of April 2018, the knives are made to order.