The Aoko/Blue Paper (Aogami) No.2 Steel Cleaver series showcases renowned Yasugi high-carbon steel from Japan. This prime material offers unmatched wear resistance, toughness, and edge retention through special hardening. An outstanding blacksmith’s workshop, established over 150 years ago, is now run by the 5th generation master, Nokaji. Blade made from Hitachi Aogami 2 steel at the core, by traditional Warikomi method. Full Tang with a natural oak wood handle. It can be used as a spatula when transferring food from a cutting board to a skillet or pot, flipping steaks on the grill, cutting and splitting the tree, or like a butcher knife at home.
Recommended cutting surface: Wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife’s edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.
Please Note: The handle being natural wood can vary in color.
MAINTENANCE: PLEASE NOTE THESE ARE VERY HIGH-CARBON KNIVES WITH AN EDGE THAT WILL OXIDISE WHICH CAN BE REDUCED AND REMOVED WITH THE USE OF RUST-REMOVING CREAM AND CAMELIA OIL WHICH ARE AVAILABLE IN OUR MAINTENANCE SECTION.
Specifications:-
- Blade Thickness above tip (mm/inch) 3/0.12
- Blade Thickness above heel (mm/inch) 7/0.28
- Blade Height at Base/Heel (mm/inch) 92/3.6
- Blade Construction / Structure Warikomi / Inserted core steel
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