Koyanagi 135 mm (5.3 in) Blue#2 blue(Aogami) Its thick base and heavy

Its thick base and heavy blade make it easy to cut through bones and decapitate fish

Originally a Western meat knife

Overall Length: 206mm (2

it’s also used for fish and vegetables due to its versatility

A slim double-bevel Yanagi-type knife for sashimi

Koyanagi 135 mm (5.3 in) Blue#2 blue(Aogami) Its thick base and heavyType: Koyanagi Finish: Polished Damascus Blade Length: 135 mm (5. 3 in) Construction: Awase Core Edge Steel: Blue (Aogami) #2 HRC (Rockwell Hardness): 61 63 Handle: Pakkawood Bevel: Double Bevel Place of Origin: Tosa, Japan A slim double bevel Yanagi type knife for sashimi. Shorter ones (613. 5 cm) make an excellent substitute for petty knives. Blue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten Wolfram to White Steel #2.