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Blue Steel 2, also known as Aoniko, is one of the most common high-carbon steels used to create Western-style, double-bevel Japanese kitchen knives. These authentic Japanese knives are handmade or hand-forged to make them more durable and resistant to abrasion, while being more durable and able to stay sharp for longer compared to some other.
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Sakai Takayuki Aoniko Blue 2 Steel with Ebony Handle knife also comes with a Japanese-style octagonal handle that enables users to grip comfortably while utilizing the blade. This series of traditional knife comes in a wide range of lengths and types, such as the 330 mm Yanagiba, the 210 mm Chef's Deba, the 240 mm Kamagata-Usuba, and the 330.
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Blue #2 has been, in my experience, much less reactive and easier to maintain than White steel or other swedish carbon steels. If it's stainless clad with a Blue #2 core, maintenance will be a breeze. If it's iron clad and reactive, just use the knife as you normally would and give it a wipe after use and before setting it down.
Coloured Steel Factory Neede
Blue #2 Steel. This group of knives uses Blue #2 steel, also called Aogami #2 and sometimes called Blue Paper #2 since the steel is wrapped in blue paper when it's sent to blacksmiths. This steel is sought after and made from Japanese pure sand irons at their famous Yasugi plant in Shimane Prefecture. It outperforms Shirogami (White) steel with.
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Shirogami #1 has about 1.2-1.4% carbon, 0.25% manganese, and a practical hardness of 61 to 64 HRC, depending on how the blade is finished. Shirogami #2, or White Steel #2, is one of the most common types of high-carbon knife steels, particularly when forging handcrafted traditional Japanese kitchen knives.
SOLID Stainless Steel
Blue Steel / Blue Paper Steel (i.e. Aogami) - #1, #2. A slight step down from Super Blue Steel is plain ol' Blue Steel. There are two grades - Blue Steel #1 and Blue Steel #2. The composition of each is almost the same, with the main difference being that Blue Steel #1 has higher amounts of Carbon (C). This gives #1 slightly better edge.
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Anryu Aogami #2 Tsuchime Gyuto. From $229.00. 5.0. "Burrfection Knife" Sakai Takayuki by Ryky Blue #2 240mm Gyuto with Premium Ebony White Buffalo Horn Handle. $269.00. 4.5. Sold Out. Sakai Takayuki / Itsuo Doi "Homura Guren" Aogami #2 Kurouchi Tsuchime 225mm Gyuto. $399.00.
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UPC: 4582226412783. Quantity: 102,637 chefs have already started cooking with HOCHO. Description. Shipping Info. [General Features] The blade of "AONIKO" line is uniquely "ALL" made of famous Yasugi Aoko or Blue Paper (Aogami) No.2 Steel in mono-steel construction (solid piece of Blue Paper No.2). The material is known as prime high carbon.
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The Difference Between Aogami #2 And Aogami Super Blue. The Queen of the steels - Aogami Blue Super (Hitachi Metals Ltd.) is one of the greatest Japanese Carbon Steels. In addition to containing more Carbon, Chromium and Tungsten than Blue Steel No.1, it also includes Molybdenum. It has a very good edge sharpness and excellent edge retention.
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Take a look at blue steel which is common steel in the production of knives. Blue steel is a modified and advanced version of high carbon steel and it has a slightly better carbon ratio than other steel. The range of carbon here lies between 0.55% to up to 1.75% on the safer side although you can add much more.
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The Shun Narukami Blue #2 Carbon Steel Chef's Knife is an all-purpose knife ideal for a full range of cutting tasks. Features a 10" blade ideal for preparing large fruits, vegetables, and proteins. The wide blade keeps knuckles off the cutting board and is exceptionally handy when transferring cut food from board to…
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Generated 90126903 times. Blue 2 (Hitachi) - Ref. Kitchen Knife Steel FAQ - Also referred as Ao-Ko II. Hitachi high carbon steel, specifically developed for tools and knives. Very pure alloy - P <= 0.025%, S <= 0.004%. In my experience very good steel, just like its brother Aogami 1 steel.
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What is '. Blue Steel #2. '? Blue Steel No.2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten / Wolfram to White Steel No.2. This results in increased toughness and the production of hard carbide molecules which improve edge retention. Many knife users have noted that while Blue Steel No.2 is very similar to White Steel No.2 in.
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Moving on to blue steels, Blue #2 is a bit tougher, meaning it is less prone to edge damage and known for superior edge retention. Aogami Super is a high-performance Blue Steel, that is a bit more stain resistant and offers the best edge retention of the group. Examples of Aogami Super forging can be found in our Takeda and Shibata AS collections.
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The blade of "AONIKO" line is uniquely "ALL" made of famous Yasugi Aoko or Blue Paper (Aogami) No.2 Steel in monosteel construction (solid piece of Blue Paper No.2). The material is known as prime high carbon steel, specifically developed for tools and knives, and has highest wear resistance and toughness because of special hardness.
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CKTG Handle and Board Wax. $9.95. Quantity: Introducing the exquisite knives crafted by Kyoshi Shindo in Tosa, Japan. Our customers love this collection of kitchen knives made with Blue #2 Carbon steel, also known as Aogami #2. These knives are heat-treated to HRC 62+-, providing the perfect balance between edge retention and ease of sharpening.
