Kiritsuke 210mm (8.2in) Blue#2 High carbon Originally a Western meat knife

Originally a Western meat knife

but is also capable of attaining high hardness without being brittle

Type: Hatchet (/ Sheath)

combining exceptional cutting performance with added durability and shock absorption

it requires more care to prevent rust

Kiritsuke 210mm (8.2in) Blue#2 High carbon Originally a Western meat knifeType: Kiritsuke Finish: Kurouchi Blade Length: 210 mm (8. 3in) Construction: Awase Core Edge Steel: Blue (Aogami) #2 HRC (Rockwell Hardness): 60 61 Handle: Walnut Octagonal Resin Ferrule Bevel: Double Bevel Place of Origin: Tosa, Japan Mainly used as an Usuba and a Yanagiba, its versatility makes it suitable for other uses. It is made with a sloping cut from its back towards its tip, pointed like a Bunka. It is recommended for chopping and cutting up