Miyao Cutlery - Blue #2 Kurouchi

A truly classic Japanese knife made from Blue #2 core steel and entirely hand forged using the hon-warikomi technique. Miyao-san makes each entirely from scratch and as a small family workshop they make only small quantities of knives each year to go along with their other product ranges including traditional Japanese agricultural tools.

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2 products

Miyao Cutlery Blue #2 Nakiri
Miyao Cutlery Blue #2 Nakiri

Miyao Cutlery Blue #2 Nakiri
£135.00
✓  IN STOCK – Ready to dispatch
Miyao Cutlery Blue #2 Santoku
Miyao Cutlery Blue #2 Santoku

Miyao Cutlery Blue #2 Santoku
£135.00
Currently out of stock

Frequently Asked Questions about Miyao Cutlery - Blue #2 Kurouchi

What makes Blue #2 Aogami steel special?

Blue #2 Aogami is a premium Japanese carbon-tool steel alloyed with tungsten and chromium. This combination allows it to be hardened to high Rockwell levels while still being forge-friendly in traditional methods. The result is a blade that takes a razor-sharp edge, holds that edge for extended use, and gives exceptional slicing performance. It is favoured by skilled blacksmiths for premium kitchen cutlery.

How should I care for a Blue #2 Aogami steel knife?

Knives crafted from Blue #2 Aogami deliver top-tier performance, but they do require simple, consistent care. After each use dry the blade thoroughly, avoid prolonged contact with wet surfaces or acidic foods, and consider a light coat of mineral oil if you plan to store the knife for a while. Over time the steel will develop a protective patina which in turn reduces the risk of rust. With correct care a Blue #1 knife will reward you with both durability and sustained sharpness.

Why choose a Miyao Cutlery Blue #1 Kurouchi knife?

What sets the Miyao Cutlery Blue #1 Kurouchi knives apart is the melding of premium materials and traditional Japanese forging. With a Blue #1 Aogami steel core, they take and hold a razor-sharp edge. The kurouchi finish adds character, hides the patina process in everyday use and makes each knife visually unique. With small annual output from the workshop, each knife becomes a special piece — ideal for cooks and collectors who appreciate craftsmanship, serious performance and the authentic story behind a blade.

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