Collection: Hitachi Blue #2 (Aogami #2)

Hitachi Blue #2 (Aogami #2) steel is produced by Hitachi Metals Ltd. and is a popular choice for Japanese kitchen knives. Its composition includes Carbon (C): 1.05-1.15%, Chromium (Cr): 0.20-0.50%, Tungsten (W): 1.00-1.50%, Manganese (Mn): 0.20-0.30%, Silicon (Si): 0.10-0.20%, Phosphorus (P): 0.025%, and Sulfur (S): 0.004%.

(Note: All knife steels contain carbon, which is primarily responsible for hardness and edge retention. However, higher carbon content alone can reduce toughness.)

Aogami #2 is essentially Shirogami #2 (white steel) with added tungsten and chromium. These additional elements enhance its edge retention and toughness compared to white steels like Shirogami.

Compared to Aogami #1 (1.25-1.35% carbon) and Aogami Super (1.40-1.50% carbon), Aogami #2 strikes a balance between edge retention and toughness.

Note: When selecting a knife steel for your Japanese kitchen knife, it's essential to understand that there are trade-offs involved. Improving one characteristic, such as edge retention, often means compromising on another, like toughness. There is no universally "best" steel; the choice depends entirely on your individual needs and preferences. Remember, steel is just one piece of the puzzle. Consider other aspects that matter to you such as the grind, aesthetics, and overall craftsmanship. While steel matters, it's not the only thing that makes a great knife.
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