Blue Steel #2 (Aogami #2)

Blue Steel #2 is a traditional Japanese carbon steel favored by cooks who want a sharp blade that still feels manageable in daily use. It’s a solid choice if you're looking for edge retention without stepping into brittle territory.

What Is Blue Steel #2?

Blue Steel #2, also called Aogami #2, is a high-carbon Japanese steel made by adding Chromium and Tungsten to White Steel #2. This boosts its durability and wear resistance while keeping the sharpness and edge retention that carbon steels are known for. Heat-treated to around 62–64 HRC, it offers a good balance of sharpness and workability. Therefore, Blue Steel #2 knife collections are a favorite among professional chefs and home cooks alike.

Here’s what makes Blue Steel no.2 knives special:

• Carbon content around 1.1%, giving excellent sharpness
• Added tungsten and chromium for improved wear resistance
• More forgiving than harder steels like Blue #1
• Used in handcrafted Japanese blades across traditional shapes
• Often comes with stainless cladding for easier maintenance

Blue Steel #2 vs Other Knife Steels

Below is the comparison of Blue Steel #2 vs other knife steels. Let’s compare to choose the right knife for your cooking style after reading this.

Blue Steel #2 vs Blue Steel #1

Blue Steel #1 is harder and holds an edge longer. But it’s also more brittle and tougher to sharpen. Meanwhile, Blue #2 gives similar cutting performance with less stress during sharpening and daily use.

Blue Steel #2 vs White Steel #2

White Steel #2 sharpens quickly and takes a fine edge. However, it dulls faster and is more reactive. However, Blue #2 is more wear-resistant, so it holds up better between sharpenings. Ideal for anyone who wants carbon steel with fewer touch-ups.

Blue Steel #2 vs Blue Super Steel

Blue Super Steel is the hardest of the group. It offers exceptional edge retention but requires skill to sharpen properly. When comparing, Blue #2 offers a middle ground: sharp and durable, but still serviceable with a home whetstone.

Why Cooks Like the Feel of Blue Steel #2

Knives made with Blue Steel #2 feel sharp and responsive. In Lewis's experience, they will hold their edge well through multiple prep sessions, whether slicing meat or chopping produce.

Note: You’ll still need to dry the blade after use, but the stainless cladding on many models helps reduce rust risk.

Moreover, these knives are easier to sharpen than Blue #1 or Blue Super, especially for cooks using whetstones at home. They also chip less easily, making them suitable for regular kitchen work, even in busy environments.