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Ohishi Aogami 2, Kurouchi Tsuchime Hiraki (Utility) 165mm

$145.20 $207.40

The traditional Hiraki is a single bevel knife used for paring shellfish and butterflying fish filets. However, this wonderful double bevel Hiraki can fill all the roles of a Utility Kitchen knife as well as light butchery as well.

The Kurouchi/Tsuchime finish makes the knife stand out and the Blacksmiths have confirmed that the colour of the Kurouchi finish can vary from knife to knife and the blades we have in stock have a slight brown tinge to the finish. Also having the Stainless cladding makes maintenance and upkeep easier than true Blue Steel knives.

I really enjoyed the feel of the knife when I tested it and found that the narrow tip on the knife was great for a broad range of fine work food prep. The extra length to the blade will suit most Chefs and Cooks who want a Utility knife with a sturdy feel that holds its edge and can cover such a broad range of tasks.

 About Hiraki / Petty (Utility) Japanese kitchen knives

Made in Japan Logo

Style: Hiraki (Utility)
Core: Aogami 2, hardened to HRC62-63
Cladding: Stainless steel
Finishing: Kurouchi-Tsuchime (Rustic/Blacksmiths - Hammer tone finish).
Blade Length: 165mm
Overall Length: 310mm
Weight: 120gm
Blade Height @ Heel: 37mm
Spine Thickness @ Heel: 3.1mm
Spine Thickness @ Tip: .06mm
Bevel: Double
Handle Material: Ebony with Pakka wood bolster
Handle Style: D-Shaped Traditional (Normally right-handed but can be used left-handed as well)

Ohishi Aogami 2
The Ohishi range of knives is made in Sanjo / Tsubame-Sanjo, Niigata Prefecture, Japan. Part of the Tadafusa range of knives, the name Ohishi is synonymous with quality and style. Using the Aogami 2 steel and cladding it in stainless steel has created a knife that will hold its edge and be easy to sharpen/maintain.

Aogami (blue paper) 2 steel is remarkably similar to white paper steel but with tungsten and chromium added to it which helps with the edge retention and slows down rusting.

The steel has then been hardened to 62-63 Rockwell which gives the knife rigidity and enables the blacksmiths to have a much finer blade than softer steel.

Washing – Hand wash with soapy water, rinse the blade with Hot water. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Do not wash in a dishwasher!

Storage – Store in a cool, dry place. Do not store in cutlery draw with other knives. Use a knife rack or at a minimum a cover for the knife to protect the edge

Sharpening - It is recommended to sharpen these knives to a fine edge on a Japanese Whetstone. However, for touch-up sharpening, you can use a Ceramic Steel and a 2 or 3 Wheel Japanese Water sharpener as these are designed for the angle of bevel angle of Japanese knives.