This knife is part of the Hitohira Harima Forged series, built around a core of Aogami #2 (blue #2) carbon steel. The blade is designed in san-mai stainless steel (soft stainless clad), which offers a good balance between performance and maintenance: the cutting edge remains carbon, pure and reactive, while the sides are protected by a stainless steel casing. The kurouchi finish preserves part of the raw forging, giving the blade a traditional and rustic look.
The 180 mm Bunka profile offers great versatility. The kiritsuke-style tip allows for precise work, while the relatively straight belly of the blade is suitable for clean cuts of vegetables. The octagonal walnut handle with pakka ferrule ensures a natural grip and comfortable balance for everyday use.
When cutting, the Aogami #2 stands out for its smooth, effortless penetration and excellent ability to retain its sharpness. The knife reacts quickly to ingredients and is easy to control, especially when cutting vegetables, herbs, and performing precision tasks. The tip is very thin but more fragile, so do not apply excessive pressure to it.
Care
As Aogami #2 steel is carbon steel, the cutting edge will develop a patina over time. We recommend:
washing and drying immediately after use,
avoiding leaving highly acidic foods on the blade for long periods of time,
using a wooden or soft plastic cutting board,
storing the knife with a blade guard.
This model requires a little maintenance, but in return offers a very lively and precise cutting experience—ideal for someone who wants to discover or enjoy classic carbon steel, with a stainless steel coating for added comfort.
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