These Aogami No.2 (Blue Steel No.2) High Carbon Steel Hon Kasumi knives are another part of Sukenari’s standard product line. They provide additional hardness, toughness and longer edge retention than the White Steel No.2 Hon Kasumi knives, which makes them ideal for people who do not have the time to sharpen their knives during their long working hours.

These laminated knives have a cutting edge of Hitachi Aogami #2 (Blue Steel No.2; HRc. 63) that is welded forged with soft iron for increased toughness and ease of re-sharpening.

As we explained earlier, Sukenari’s approach to business (They both make the products and conducting direct marketing and sales to professional chefs) shows that they are very serious about not only the quality and their knives, but also ensuring that they are highly practical and have an excellent reputation among professionals.

Sukenari makes no compromises in the quality of their products or the hand-crafting processes used to create them: The blade heel and spine are finely hand polished for a comfortable and secure grip; The blade is finely sharpened and shiny, just waiting to be used by its new owner. When you examine Sukenari’s knives, their knife-making philosophy is clearly discernible, particularly the kind consideration they show to the users of their knives.

Sukenari Blue Steel No.2 Hon Kasumi series knives are fitted with select quality octagonal magnolia wood handles that have water buffalo horn ferrules / collars. They are very comfortable and provide a secure grip.

These fine Japanese traditional-style Sukenari Hon Kasumi knives are now available in a wide variety of blade types and sizes, including Yanagiba, Usuba, Deba and more!