Blue Steel #2 (Aogami #2)

Blue Steel #2, known as Aogami #2 in Japan, represents one of the most revered knife steels in traditional Japanese cutlery. This specialized steel has earned its reputation among professional chefs and serious home cooks who value exceptional edge retention and superior sharpness.

What Is Blue Steel #2?

Blue Steel #2 is a high-carbon steel produced by Hitachi in Japan. This premium steel gets its name from the blue paper it's wrapped in during distribution, distinguishing it from White Steel (wrapped in white paper). Aogami #2 contains high carbon content along with added chromium, tungsten, and vanadium, creating a material that achieves remarkable hardness while maintaining enough toughness to prevent brittleness.

The steel typically reaches 62-64 HRC on the Rockwell hardness scale, placing it among the hardest knife steels available. This composition allows for exceptional edge retention and the ability to take an extremely sharp edge that satisfies the exacting standards of Japanese knife craftsmanship.

Key Properties of Blue Steel #2

Blue Steel #2 offers several distinctive characteristics that make it highly sought-after:

• Superior Edge Retention: The high carbon content and added alloying elements create a steel that holds its edge significantly longer than most alternatives.
• Exceptional Sharpness: Capable of taking an incredibly acute edge, allowing for precision cutting tasks.
• Balanced Toughness: While extremely hard, it maintains enough toughness to prevent excessive chipping during normal use.
• Responsive Feedback: Provides excellent tactile feedback during cutting, allowing chefs to feel what they're cutting through.

These properties do come with trade-offs—Blue Steel #2 is not stainless and requires diligent care to prevent rusting and corrosion.

Blue Steel #2 vs. Other Knife Steels

When compared to other premium knife steels, Blue Steel #2 has distinct advantages and differences:

Blue Steel #2 vs. White Steel (Shirogami):

White Steel is purer with fewer alloying elements, making it slightly easier to sharpen but with less edge retention than Blue Steel #2. White Steel can achieve a marginally sharper edge, while Blue Steel #2 offers better durability and wear resistance.

Blue Steel #2 vs. VG10:

VG10 is a stainless steel that offers good corrosion resistance but doesn't match Blue Steel #2's edge retention or ultimate sharpness. VG10 requires less maintenance, making it more practical for busy environments or less experienced users.

Caring for Blue Steel #2 Knives

To maintain a Blue Steel #2 knife properly:

• Wipe the blade clean and dry immediately after use
• Apply a light coat of food-grade mineral oil if storing for extended periods
• Hand wash only—never put in a dishwasher
• Store in a dry environment, preferably in a wooden knife block or saya (wooden sheath)
• Regular sharpening should be done with whetstones, ideally starting at 1000 grit and progressing higher

With proper care, a Blue Steel #2 knife can serve as a cherished kitchen tool for generations.

Discover Premium Blue Steel #2 Knives at Lewis Knife

Looking to upgrade your kitchen with an authentic Blue Steel #2 Japanese knife? At Lewis Knife, we offer a handcrafted selection of premium Aogami #2 blades forged by master craftsmen. Explore our exclusive collection of traditional and modern Japanese knives at https://lewisknife.com.