OUL Blue #2 Nashiji Petty 125mm
A Japanese petty knife is a small, versatile knife (75-150mm) used for precision tasks like peeling, trimming, and slicing. It features a narrow, pointed blade for fine control and is typically made from high-carbon or stainless steel. Lightweight and nimble, it bridges the gap between a paring knife and a chef’s knife, making it essential for delicate kitchen work.
This petty features a stainless clad construction with an Aogami #2 (Blue 2) core. Aogami 2, or Blue Paper Steel #2, is a high-carbon steel known for its excellent sharpness, edge retention, and ease of sharpening. Aogami 2 is widely favored for traditional Japanese knives due to its balance of performance and workability.
With a stainless-clad blade and a nashiji (pear skin) finish, this knife blends refined aesthetics with practical performance. Paired with a Western-style walnut handle and an integrated bolster, it offers superior comfort, balance, and effortless cutting precision.
-DESCRIPTION-
Shape - Petty
Blade length - 125mm
Blade Height - 28.25mm
Blade Thickness - 2mm
Weight - 60.5g
Blade Construction - San Mai
Cladding - Stainless Nashiji
Steel Type - Aogami #2
Rockwell Hardness - 62-63 HRC
Handle - Western Walnut
Made in - Sakai City, Osaka, Japan
Brand - OUL
Composition of Aogami #2 (Blue #2) Steel:
Carbon (C): 1.00–1.20% (Enhances hardness and edge retention)
Chromium (Cr): 0.20–0.50% (Increases wear resistance and toughness)
Tungsten (W): 1.00–1.50% (Adds strength and wear resistance)
Manganese (Mn): 0.20–0.30% (Improves hardness and grain structure)
Phosphorus (P): ≤ 0.025% (Kept low to prevent brittleness)
Sulfur (S): ≤ 0.004% (Minimizes impurities for better toughness)
Silicon (Si): 0.10–0.20% (Enhances strength and durability)
Key Features of Blue #2 Steel:
High carbon content provides excellent sharpness and edge retention.
Tungsten and chromium improve wear resistance and toughness compared to White (Shirogami) steels.
Easier to sharpen than Blue #1 while still offering great durability.
Requires proper care as it is prone to rust due to high carbon content.
Aogami #2 is widely used in high-end Japanese kitchen knives, woodworking tools, and cutlery, prized for its balance of sharpness, durability, and ease of sharpening.
A Japanese petty knife is a small, versatile knife (75-150mm) used for precision tasks like peeling, trimming, and slicing. It features a narrow, pointed blade for fine control and is typically made from high-carbon or stainless steel. Lightweight and nimble, it bridges the gap between a paring knife and a chef’s knife, making it essential for delicate kitchen work.
This petty features a stainless clad construction with an Aogami #2 (Blue 2) core. Aogami 2, or Blue Paper Steel #2, is a high-carbon steel known for its excellent sharpness, edge retention, and ease of sharpening. Aogami 2 is widely favored for traditional Japanese knives due to its balance of performance and workability.
With a stainless-clad blade and a nashiji (pear skin) finish, this knife blends refined aesthetics with practical performance. Paired with a Western-style walnut handle and an integrated bolster, it offers superior comfort, balance, and effortless cutting precision.
-DESCRIPTION-
Shape - Petty
Blade length - 125mm
Blade Height - 28.25mm
Blade Thickness - 2mm
Weight - 60.5g
Blade Construction - San Mai
Cladding - Stainless Nashiji
Steel Type - Aogami #2
Rockwell Hardness - 62-63 HRC
Handle - Western Walnut
Made in - Sakai City, Osaka, Japan
Brand - OUL
Composition of Aogami #2 (Blue #2) Steel:
Carbon (C): 1.00–1.20% (Enhances hardness and edge retention)
Chromium (Cr): 0.20–0.50% (Increases wear resistance and toughness)
Tungsten (W): 1.00–1.50% (Adds strength and wear resistance)
Manganese (Mn): 0.20–0.30% (Improves hardness and grain structure)
Phosphorus (P): ≤ 0.025% (Kept low to prevent brittleness)
Sulfur (S): ≤ 0.004% (Minimizes impurities for better toughness)
Silicon (Si): 0.10–0.20% (Enhances strength and durability)
Key Features of Blue #2 Steel:
High carbon content provides excellent sharpness and edge retention.
Tungsten and chromium improve wear resistance and toughness compared to White (Shirogami) steels.
Easier to sharpen than Blue #1 while still offering great durability.
Requires proper care as it is prone to rust due to high carbon content.
Aogami #2 is widely used in high-end Japanese kitchen knives, woodworking tools, and cutlery, prized for its balance of sharpness, durability, and ease of sharpening.
A Japanese petty knife is a small, versatile knife (75-150mm) used for precision tasks like peeling, trimming, and slicing. It features a narrow, pointed blade for fine control and is typically made from high-carbon or stainless steel. Lightweight and nimble, it bridges the gap between a paring knife and a chef’s knife, making it essential for delicate kitchen work.
This petty features a stainless clad construction with an Aogami #2 (Blue 2) core. Aogami 2, or Blue Paper Steel #2, is a high-carbon steel known for its excellent sharpness, edge retention, and ease of sharpening. Aogami 2 is widely favored for traditional Japanese knives due to its balance of performance and workability.
With a stainless-clad blade and a nashiji (pear skin) finish, this knife blends refined aesthetics with practical performance. Paired with a Western-style walnut handle and an integrated bolster, it offers superior comfort, balance, and effortless cutting precision.
-DESCRIPTION-
Shape - Petty
Blade length - 125mm
Blade Height - 28.25mm
Blade Thickness - 2mm
Weight - 60.5g
Blade Construction - San Mai
Cladding - Stainless Nashiji
Steel Type - Aogami #2
Rockwell Hardness - 62-63 HRC
Handle - Western Walnut
Made in - Sakai City, Osaka, Japan
Brand - OUL
Composition of Aogami #2 (Blue #2) Steel:
Carbon (C): 1.00–1.20% (Enhances hardness and edge retention)
Chromium (Cr): 0.20–0.50% (Increases wear resistance and toughness)
Tungsten (W): 1.00–1.50% (Adds strength and wear resistance)
Manganese (Mn): 0.20–0.30% (Improves hardness and grain structure)
Phosphorus (P): ≤ 0.025% (Kept low to prevent brittleness)
Sulfur (S): ≤ 0.004% (Minimizes impurities for better toughness)
Silicon (Si): 0.10–0.20% (Enhances strength and durability)
Key Features of Blue #2 Steel:
High carbon content provides excellent sharpness and edge retention.
Tungsten and chromium improve wear resistance and toughness compared to White (Shirogami) steels.
Easier to sharpen than Blue #1 while still offering great durability.
Requires proper care as it is prone to rust due to high carbon content.
Aogami #2 is widely used in high-end Japanese kitchen knives, woodworking tools, and cutlery, prized for its balance of sharpness, durability, and ease of sharpening.