Blue steel #2

青紙2号は、高炭素鋼にタングステンとクロムを加えた合金鋼で、白紙鋼よりも耐摩耗性と硬度が高いのが特徴です。白紙2号と比べると、より長く鋭い切れ味を維持できるため、プロの料理人に好まれます。一方で、白紙鋼よりも研ぎにくく、錆びやすいため、適切な手入れが必要です。  

Aogami No.2 (Blue Paper No.2) is an alloy steel that combines high-carbon steel with tungsten and chromium, offering greater wear resistance and hardness compared to Shirogami steel. Compared to Shirogami No.2, it retains its sharp edge for a longer period, making it a preferred choice among professional chefs. However, it is more difficult to sharpen than Shirogami steel and is still prone to rust, requiring proper maintenance.