Your Cart is Empty
Buying Guide
Looking to learn more about Japanese kitchen knives and which may be the best fit for you?
Check out these Buying Guides to learn about the different Japanese knife styles, intended use, steel types and maintenance.
Blue Steel No. 2
Aoniko, Blue Steel #2, is one of the most common high carbon steels found when looking at Western style, double bevel Japanese kitchen knives.
Similar to Shirogami #2, the composition of Aoniko is 1.0-1.2% Carbon. Additionally, a small amount of tungsten and chromium are added to increase the durability and abrasion resistance.
Aoniko, Blue Steel #2, is one of the most common high carbon steels found when looking at Western style, double bevel Japanese kitchen knives.
Similar to Shirogami #2, the composition of Aoniko is 1.0-1.2% Carbon. Additionally, a small amount of tungsten and chromium are added to increase the durability and abrasion resistance.
