Aogami No. 2
JKC Aogami Gyuto
Handcrafted in Japan, this Gyuto features a premium Aogami No.2 (Blue Steel #2) carbon steel core for exceptional sharpness, edge retention, and ease of sharpening. Finished with a traditional Bubinga wood Wa handle, it is a versatile all-purpose chef's knife ideal for slicing, dicing, and precision food preparation.
- Fully Handmade
- Aogami No.2 Steel Core
- 3-Layer San Mai Construction
- 62 HRC ±1 Hardness
- Reactive Carbon Steel Core
- Bubinga Wood Wa Handle
- Made in Japan
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This product has multiple variants. The options may be chosen on the product page
JKC Aogami Paring/Utility 125mm
Handcrafted in Japan, this Gyuto features a premium Aogami No.2 (Blue Steel #2) carbon steel core for exceptional sharpness, edge retention, and ease of sharpening. Finished with a traditional Bubinga wood Wa handle, it is a versatile all-purpose chef's knife ideal for slicing, dicing, and precision food preparation.
- Fully Handmade
- Aogami No.2 Steel Core
- 3-Layer San Mai Construction
- 62 HRC ±1 Hardness
- Reactive Carbon Steel Core
- Bubinga Wood Wa Handle
- Made in Japan
JKC Aogami Santoku 170mm
Handcrafted in Japan, this premium Gyuto knife features an Aogami No.2 (Blue Steel #2) carbon steel core renowned for exceptional sharpness, edge retention, and ease of sharpening. Built using traditional 3-layer San Mai construction and finished with a beautiful Bubinga wood Wa handle, it delivers outstanding performance for both professional chefs and passionate home cooks.
- Handmade in Japan
- Aogami No.2 (Blue Steel #2) core steel
- Traditional 3-layer San Mai construction
- 62 HRC ±1 hardness
- Bubinga wood Wa handle
- Excellent edge retention and sharpening ease
JKC Aogami Sujihiki 240mm
Handcrafted in Japan, the JKC Aogami Sujihiki 240mm features a premium Aogami No.2 (Blue Steel #2) carbon steel core for exceptional sharpness, edge retention, and effortless slicing. Finished with a traditional Bubinga wood Wa handle and built using 3-layer San Mai construction, it is an outstanding carving and slicing knife for meat, fish, and poultry.
- Fully Handmade in Japan
- Aogami No.2 (Blue Steel #2) Core Steel
- 240mm Sujihiki Slicing Knife
- Traditional 3-Layer San Mai Construction
- 62 HRC ±1 Hardness
- Bubinga Wood Wa Handle
JKC Aogami Paring/Petty 90mm
Handcrafted in Japan, the JKC Aogami Paring/Petty 90mm features a premium Aogami No.2 (Blue Steel #2) carbon steel core for exceptional sharpness, edge retention, and precision cutting. Compact and versatile, it is ideal for peeling, trimming, garnishing, and other detailed kitchen tasks.
- Fully Handmade in Japan
- Aogami No.2 (Blue Steel #2) Core Steel
- 90mm Paring/Petty Knife
- Traditional 3-Layer San Mai Construction
- 62 HRC ±1 Hardness
- Bubinga Wood Wa Handle
JKC Aogami Azumagata 150mm
Handcrafted in Japan, the JKC Aogami Azumagata 150mm features a premium Aogami No.2 (Blue Steel #2) carbon steel core for exceptional sharpness, edge retention, and precision cutting. The traditional Azumagata profile is ideal for detailed vegetable preparation, slicing, trimming, and general kitchen tasks.
- Fully Handmade in Japan
- Aogami No.2 (Blue Steel #2) Core Steel
- 150mm Azumagata Knife
- Traditional 3-Layer San Mai Construction
- 62 HRC ±1 Hardness
- Bubinga Wood Wa Handle
Yoshida Aogami Nakiri 170mm
The Yoshida Aogami Nakiri 170mm is a handcrafted Japanese vegetable knife forged by Yoshida Hamono using premium Aogami No.2 (Blue Paper Steel). Featuring a stainless-clad 3-layer construction, exceptional edge retention, and a traditional octagonal maple Wa handle, it delivers outstanding performance for precise vegetable preparation.
- Hot Forged by Hand in Japan
- Aogami No.2 (Blue Paper Steel) Core
- Traditional 3-Layer Construction
- 60-62 HRC Hardness
- Octagonal Maple Wa Handle
- Excellent Edge Retention & Easy Sharpening
Yoshida Aogami Funayuki 175mm
The Yoshida Aogami Funayuki 175mm is a hand-forged Japanese knife featuring an Aogami #2 carbon steel core. Offering exceptional sharpness and edge retention, it is ideal for precise and versatile kitchen use.
- Material:- Aogami #2 carbon steel core
- Cladding: Stainless steel (3-layer construction)
- Hardness:- 60–62 HRC
- Blade Thickness: 2.34 mm
- Handle: Japanese octagonal WA handle
- Handle Material: Maple with laminated hardwood ferrule
- Excellent sharpness and edge retention
- Hand-forged craftsmanship
- Made in Japan
11 Layers Kiya Aogami Nakiri 170mm
The 11 Layers Kiya Aogami Nakiri 170mm is a handcrafted Japanese vegetable knife forged from premium Aogami #2 (Blue Paper Steel) with an 11-layer clad construction and traditional Kurouchi finish. Designed for precise vegetable preparation, it delivers exceptional sharpness, edge retention and authentic Japanese craftsmanship.
- Blade Material: Aogami #2 (Blue Paper Steel)
- Blade Length: 170mm
- Construction: 11-Layer Clad Steel
- Hardness: 63 ±1 HRC
- Handle: Rosewood
- Traditional Kurouchi finish
- Made in Japan
Pateru Aogami 2 Utility 135mm
The Pateru Aogami 2 Utility 135mm is a handcrafted Japanese utility knife featuring a premium Aogami #2 steel core with stainless steel cladding, delivering exceptional sharpness, edge retention and everyday versatility in a compact design.
- Blade Material: Aogami #2 (Blue Paper Steel) with stainless steel cladding
- Blade Length: 135mm
- Construction: 3-Layer Clad Steel
- Hardness: 60–62 HRC
- Handle: Japanese Octagonal Pakkawood
- Kurouchi & Tsuchime blade finish
- Made in Japan
Pateru Aogami 2 Set of 2
The Pateru Aogami 2 Set of 2 combines two handcrafted Japanese kitchen knives—a 135mm Utility Knife and 165mm Bunka Knife—for exceptional everyday performance. Featuring premium Aogami #2 steel with stainless steel cladding, this exclusive anniversary set delivers outstanding sharpness, durability and authentic Japanese craftsmanship.
- Set Includes: 135mm Utility Knife & 165mm Bunka Knife
- Blade Material: Aogami #2 (Blue Paper Steel) with stainless steel cladding
- Construction: 3-Layer Clad Steel
- Hardness: 60–62 HRC
- Handle: Japanese Octagonal Pakkawood
- Kurouchi & Tsuchime blade finish
- Made in Japan
11 Layers Kiya Aogami Utility 140mm
The 11 Layers Kiya Aogami Utility 140mm is a handcrafted Japanese utility knife forged from premium Aogami #2 (Blue Paper Steel) with an 11-layer clad construction and traditional Kurouchi finish. Compact and versatile, it is ideal for precision slicing, trimming and everyday food preparation.
- Blade Material: Aogami #2 (Blue Paper Steel)
- Blade Length: 140mm
- Construction: 11-Layer Clad Steel
- Hardness: 63 ±1 HRC
- Handle: Rosewood
- Traditional Kurouchi finish
- Made in Japan
Tosa Aogami Chinese Cleaver 215mm
The Tosa Aogami Chinese Cleaver 215mm is a handcrafted Japanese vegetable cleaver forged from premium Aogami #2 (Blue Paper Steel) using traditional Warikomi construction. Designed for precision vegetable preparation, it delivers exceptional sharpness, balance and authentic Japanese craftsmanship.
- Blade Material: Aogami #2 (Blue Paper Steel)
- Blade Length: 215mm
- Construction: 3-Layer Warikomi
- Hardness: 63 ±1 HRC
- Handle: Natural Oak Wood
- Full tang with Kurouchi finish
- Made in Tosa, Japan
Pateru Aogami 2 Petty 90mm
The Pateru Aogami 2 Petty 90mm is a handcrafted Japanese paring knife featuring a premium Aogami #2 steel core with stainless steel cladding, offering exceptional sharpness and precision for peeling, trimming and detailed preparation tasks.
- Blade Material: Aogami #2 (Blue Paper Steel) with stainless steel cladding
- Blade Length: 90mm
- Construction: 3-Layer Clad Steel
- Hardness: 60–62 HRC
- Handle: Japanese Octagonal Pakkawood
- Kurouchi & Tsuchime blade finish
- Made in Japan
Yoshida Aogami Ajikiri 150mm
The Yoshida Aogami Ajikiri 150mm is a handcrafted Japanese fish preparation knife featuring a premium Aogami #2 (Blue Paper Steel) core with stainless steel cladding. Designed for precision filleting and delicate preparation, it offers exceptional sharpness, balance and traditional Japanese craftsmanship.
- Material- Aogami #2 carbon steel core
- Hardness: 60–62 HRC
- Blade Thickness: 2.34 mm
- Dimensions: Approx. 14 × 3.8 cm
- Handle: Japanese octagonal WA handle
- Handle Material: Maple with laminated hardwood ferrule
- Excellent sharpness and edge retention
- Compact blade for detailed work
- Made in Japan
Yoshida hakushin 120mm Ajikiri
The Yoshida Hakushin 120mm Ajikiri is a handcrafted Japanese knife forged from premium Shirogami (White Paper Steel) with a traditional San Mai construction and Kurouchi finish. Designed for preparing small fish and delicate kitchen tasks, it offers exceptional sharpness, precision and authentic Japanese craftsmanship
- Blade Material: Shirogami (White Paper Steel)
- Hardness: 63 ±1 HRC
- Blade Construction: 3-layer (San Mai)
- Blade Finish: Kurouchi (black forged)
- Bevel: Double bevel
- Tang: Half tang
- Handle: D-shaped Zelkova (Keyaki) wood
- Brand: Yoshida Hamono
- Origin: Saga, Japan
Yoshida Hakushin 170mm Nakiri
The Yoshida Hakushin 170mm Nakiri is a handcrafted Japanese vegetable knife forged from premium Shirogami (White Paper Steel) with a traditional San Mai construction and Kurouchi finish. Designed for precise vegetable preparation, it delivers exceptional sharpness and outstanding cutting performance.
- Blade Material: Shirogami (White Paper Steel)
- Hardness: 63 ±1 HRC
- Blade Construction: 3-layer (San Mai)
- Blade Finish: Kurouchi (black forged)
- Bevel: Double bevel
- Tang: Half tang
- Handle: D-shaped Zelkova (Keyaki) wood
- Brand: Yoshida Hamono
- Made in Japan
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This product has multiple variants. The options may be chosen on the product page
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VG10 stainless steel
3 Layers blade
Hardness HRC 60+ /- 1
Reinforced laminated material handle
Made in Japan
Select options
This product has multiple variants. The options may be chosen on the product page