OUL’s Western handled Aogami 2 Tsuchime series is all about subtlety. The blade has a light, highly polished tsuchime (hammer finish) that transitions into a thin, convex taper. The stainless steel san mai lamination helps protect the Aogami 2 core, preventing corrosion on most of the blade. Not only will the knife perform well over long periods, each blade will develop unique character with three different finishes. Each tsuchime finish will be slightly different and stand out next to the highly polished convex taper, and the Aogami 2 core will develop a patina contrasting against the tsuchime and high polish. Aogami 2 is an excellent carbon steel for high food production. The edge performs well with a higher polish and cuts cleanly, but isn’t impossible for the novice sharpener to maintain on their own. The Aogami 2 series is not only easy on the eyes, it’s designed for work.

The 135mm Aogami 2 Tsuchime petty is an excellent general utility knife for those who prefer the Western handle. The traditional petty blade is a precision slicer capable of detailed work, and will cut straight as an arrow. The beveled Western handle helps fill out the palm more compared to a Wa style handle, and moves the balance point further back for those who prefer a more handle heavy knife. The choil is rounded creating more room for the hand and easing stress during use.

Fukui Hamono, located in Sakai, Japan comes from over 600 years of knife and sword making tradition. OUL, one of Fukui Hamono’s culinary brands stands out from the competition. The Kanji on OUL’s blades translates to “Master’s Style”. After handling, sharpening and using OUL’s knives, I can say the name is befitting of their products. Each knife is made of quality materials, has an excellent heat treatment and a fit and finish of higher quality compared to many other makers.

Blade steel: Aogami 2/Blue 2 carbon steel

Handle: pakka wood

Lamination: stainless steel

Cutting edge length: 135mm

Spine thickness: 2mm

Blade height: 27mm

Handle length: 4”

Overall length: 9.5”

Carbon steel can rust if neglected. To avoid corrosion and rust, be sure to wash and dry your knife immediately after use. Leaving moisture or acidic material on the blade will cause corrosion. Every carbon steel knife will develop a blue grey patina, yellow or orange is rust.