⭕️Aogami #2: Based on White #2 steel, with added tungsten (W) and chromium (Cr), giving it greater edge retention and durability. This is a more advanced steel, favored by experienced sharpeners due to its excellent sharpness but higher difficulty in grinding.
Knife Model Introduction:
⭕️Yanagiba (Sashimi Knife): A long, narrow single-bevel knife designed specifically for slicing sashimi and raw fish. Its extremely sharp edge ensures smooth, clean cuts that preserve the texture and integrity of the fish, making it a crucial tool in Japanese cuisine for both professionals and enthusiasts.