Bunka • 170 mm • Blue #2 • 11 layers • Red sandal wood and black plywood bolster • for left- and right handed use
Blue steel, also known as Aogami/Aoki steel
This traditional steel is not named after its colour, but named after the colour of its paper wrapping, in which it is stored in the Hitachi steel factory in Japan. There are three different grades: super, #1 en #2. Blue steels use a high grade of carbon, chrome and vanadium added in their alloy. Aogami super even added extra tungsten. Aogami super is here " Best of both worlds" Blue #1 is for sharpness, Blue #2 for toughness. Blue steels are mostly seen in deba or usuba knives, white steels often in yanagibas. Aogami super is regarded as one of the best traditional steels by Japanese knifemakers, but difficult to work with. Blue steels are difficult to sharpen on a whetstone, but they remain sharp for a longer period, compared to white steels.
Elwin de Veld about Kanetsune
Kitasho Co., Ltd. was established in Seki City, Japan in 1964. Since 1930 their ancesters have created Kanetsune cutlery. Seki city is located in the middle of Japan and is worldwide known as: “The City of Cutlery”.
The brand name “Kanetsune” was named after a famous sword smith, Kanetsune lived in Muromachi period around 14-15 century. He made extremely keen and tough Katanas that were known by many Samurais in Japan and overseas. Some of his swords are displayed in the Katana museum in Seki city. Nowadays Kanetsune is an up to date factory, combining craftmanship with modern machines, producing refined knives for homecooks and young professionals.