Kiritsuke 165 mm (6.5 in) Blue#2 Aogami Super * Please note that for

* Please note that for our Blue #S high carbon steel knives

making it a fine choice for right and left-handed people

Kobuse Forging – Traditional Japanese Swordsmithing Technique

Anglers initially used these all-purpose knives to cook fish and vegetables onboard their boats

Kiritsuke 165 mm (6.5 in) Blue#2 Aogami Super * Please note that forType: Kiritsuke Finish: Kurouchi Hammered Damascus Blade Length: 165 mm (6. 5 in) Construction: Awase Core Edge Steel: Blue (Aogami) #2 HRC (Rockwell Hardness): 60 61 Handle: Walnut Octagonal Bevel: Double Bevel Place of Origin: Tosa, Japan Mainly used as an Usuba and a Yanagiba, its versatility makes it suitable for other uses. It is made with a sloping cut from its back towards its tip, pointed like a Bunka. It is recommended for chopping and