Kagekiyo - Blue #2 Kurouchi 150 mm Petty - Walnut

Kagekiyo is a premium brand made by skilled craftsmen at Baba Cutlery Works in Sakai City, Osaka Prefecture, an area known for its traditionally hand-forged Japanese knives. The knives are forged from quality steels such as Shirogami and Aogami. Skilled craftsmen sharpen the blades to exceptional sharpness and combine them with specially designed handles tailored to enhance the knives' functionality and aesthetics.

These knives are forged by Shogou Yamatsuka and sharpened by a young upcoming sharpener from Baba Cutlery Works. Yamatsuka-san forges the knives in 3 layers, Blue#2 in the core surrounded by 2 layers of soft iron.

Aogami #2 or Blue #2 is a carbon steel, is in the category of so-called blue steel, and Aogami #2 is the third hardest of these alloys. To make Aogami/Blue #2, Shirogami/White #2 is taken and tungsten and chromium are added. This makes the steel hold its sharpness longer and be more protected against rust. However, it is still a carbon steel that will rust if not cared for.

This knife is a so-called utility knife of 15 cm. It is second only to the chef's knife as the most universal knife of the common types and can also in many ways replace a chef's knife. It is not quite as tall as a chef's knife and is also shorter, making it very easy to handle. It can be used for slicing vegetables and cutting smaller pieces of meat - and it is fantastic for trimming meat as well as finer cutting tasks in fruits and vegetables.

The knife should never be washed in a dishwasher, should not cut hard items such as bones, cartilage, bones, and frozen items as well as hard cheeses. Remember that it is a property of thin, hard metal that it can break.

Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.

Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.