The bunka 165 mm in Aogami #2 (Blue Steel #2) combines a generous blade height with a k-tip point that allows detail work a santoku does not handle as naturally. The versatile profile covers vegetables, meat and fish, while the fine tip passes through where a flat-tipped blade would catch. At 165 mm, the format stays compact on the board without sacrificing knuckle clearance.
The tsuchime (hammered) finish covers the blade face with irregular indentations that reduce food adhesion: the small pockets create air gaps between the blade and the ingredient, limiting sticking on dense vegetables. The wa-handle in walnut, with a fine grain and warm tone, completes the knife without excess.
Aogami #2 (Blue Steel #2) is produced by Hitachi Metals from Shirogami #2, with chromium (0.2,0.5%) and tungsten (1,1.5%) added for stronger edge retention between sharpenings. The steel responds readily to a whetstone and takes a very fine edge. For those who value patina development, Shirogami remains the more reactive option, which has its own appeal depending on preference. Aogami #2 is a non-stainless carbon steel: it develops a progressive patina with use, which is normal and expected.
Care
Wipe the blade immediately after use. Do not leave the steel in prolonged contact with moisture or acidic ingredients. A light coat of camellia oil before storage protects the surface. Not dishwasher safe.
