Sukenari Aogami No.2 (Blue Steel No.2) High Carbon Steel Hon Kasumi knife is Sukenari’s standard product line. This knife provides 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.
This laminated knife has 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.
Sukenari Blue Steel No.2 Hon Kasumi series knife is fitted with select quality octagonal magnolia wood handles that have water buffalo horn ferrules / collars. They are very comfortable and provide a secure grip.
The Takohiki is a variation of the Yanagiba that comes from the Kanto (Tokyo) region and is used for the same tasks. The Straight tip section is well suited to cutting the curled tentacles of octopus (Tako is the Japanese for “Octopus” and Hiki is “To Pull” in Japanese). The squared-off tip of the knife is also useful for lifting and transferring sliced fish the cutting board to the serving plate.
Knife Model: Sukenari Hon Kasumi Blue Steel No.2 Series Takohiki
Blade Material: Blue Steel No.2
Rockwell Hardness (HRc): 63
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: No.
|Takohiki 240mm (9.4")|
|Takohiki 270mm (10.6")|
|Takohiki 300mm (11.8")|
Japanese Traditional Style “Wa-Bocho” knives generally come with Single bevel edge for right handed use (the opposite side of blade is ground flat with slightly concaved shape). The reverse grinding left handed version is also available at 50% extra of regular price. (Sorry for much extra! Due to a small demand for the left handed version in Japan, it is costly to run a special small production from the beginning step). We try to keep the left handed versions in stock, but once sold out, it may take 30 to 45 days for delivery. Please contact us first for the availability at email.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
I purchased this knife as a 40th present for my brother. While he's normally more interested in practicality, and would happily use far more modest knives, even he was unable to resist admiring the craftsmanship and keen edge of this knife. While it's design is apparently meant for dressing octopus, it's been used as a brisket knife frequently, adding something almost ritualistic to carving up a slow cooked slab of bbq beef. The edge is also exceptionally keen, gliding through the meat as if it were a carnivorous sponge cake. I will definitely consider getting one for myself in the future.