Tsunehisa Aogami #2 Kawahagi 95mm (3.7")_1
Tsunehisa Aogami #2 Kawahagi 95mm (3.7")_2
Tsunehisa Aogami #2 Kawahagi 95mm (3.7")_3
Tsunehisa Aogami #2 Kawahagi 95mm (3.7")_4
Tsunehisa Aogami #2 Kawahagi 95mm (3.7")_1
Tsunehisa Aogami #2 Kawahagi 95mm (3.7")_2
Tsunehisa Aogami #2 Kawahagi 95mm (3.7")_3
Tsunehisa Aogami #2 Kawahagi 95mm (3.7")_4


Tsunehisa Aogami #2 Kawahagi 95mm (3.7")


Only 0 left in stock

🚩 This blade will develop patina with use, while improper maintenance may lead to rust formation.

✔︎ No import fees & duties - worldwide
✔︎ All taxes included
✔︎ Express worldwide shipping
✔︎ 30-day return policy

This small bizarre-looking knife is a traditional Japanese hunting/skinning knife specialized for wild game and particularly boars. Nowadays this knife is returning to our kitchens with a whole different purpose.

Let us introduce you to what we termed a ‘finger blade’. Have you ever wondered what would be like if you had a small blade instead of your index finger?* Admittedly, it’s an unusual question, but think about it, the closer you hold your finger to the tip of a knife the more precisely you can direct the tip and blade. Well, by using this knife, this is the closest you’ll ever get. Tsunehisa Aogami Kawahagi knife is incredibly practical for a multitude of different small tasks like cutting small veggies or herbs, opening avocado, cleaning and filleting small fish. The curved spine of the double bevel blade (for explanation read the Blade Construction: Geometry article) is intended for exerting extra pressure and accuracy with your finger.

The blade is hand forged using the san mai method (see article Blade Construction: Lamination for more). The core is made out of Aogami 2 steel (also called Blue Steel 2 - for more go to Steel: the heart of Japanese knives), which will develop patina over time (if uncared for properly it can also rust). The advantage of such a steel is that it has a very fine, gentle sharpness, is easy to sharpen, and stays sharp for a very long time. The use of Ballistol or Cammelia oil is recommended for the care of such blades. The carbon steel core is clad in layers of softer steel for additional protection. Read more about how to take care of high carbon knives and patina in our Knife maintenance blog post

The traditional Japanese (wa) handle is oval in shape. It’s made out of cherry wood and has a black plastic bolster. Both the blade and the handle are symmetrical and can therefore be used by both right- and left-handed users

*Think Edward Scissorhands, not Freddy Krueger! 😉

Fun fact: When we first got this knife the whole SharpEdge team (individually) started referring to it as the avocado knife. We have no idea why, maybe the shape of the blade subconsciously reminded each of us of a halved avocado with its stone removed… What was your first thought when you saw this knife?

About Tsunehisa:
Tsunehisa knives are a brand that combines a variety of high-quality knives from various knife centers of Japan such as Tosa, Seki, and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is best known for its Ginsanko and Aus-8 steels, Seki is famous for making excellent blades from the V-Gold group of steels, and Sakai for its single beveled Honyaki knives.

Blade shape: Kawahagi (Petty)

Steel type: Aogami #2

Blade construction: San-mai / kuro-uchi

Hardness (HRC scale): 63-64

Overall length: 210mm (8.3")

Blade length: 85mm (3.3")

Blade height: 35mm (1.4")

Spine thickness: 2.6mm (0.1")

Weight: 70g (2.5 oz)

Handle length: 110mm (4.3")

Handle type / wood: Japanese / Cherry

Kanji on the blade: "Tsunehisa [eternal or permanent]" 恒久

Blacksmith: Tsunehisa

Location of the smithy: TOSA / Kōchi Prefecture / Japan

☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.


Knives made of carbon steels can, due to their low chromium (Cr) content, discolor and develop patina. The knife is the most sensitive when it is still new and a patina had not developed yet, but later, patina will protect the blade. These types of knives require a touch more care:

✔ Wipe it regularly with a clean and dry cloth (you can also do this during use).
✔ After use, rinse it with lukewarm water and wipe it dry.
✔ Coat it regularly with knife maintenance oil or plain refined sunflower oil.
✔ Store the knife by wrapping it in paper which will absorb moisture and protect the blade.

A patina is a thin layer that forms on the surface of oxidized steel and protects it from further oxidation. The patina should not be confused with rust. Patina protects the blade, while rust causes corrosion and deterioration of material, so it should be removed (see Rust erasers).

→ For in-depth information about patina, read our dedicated post on patina.


Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:

✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ For storage, use a knife holder or a protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.

❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.

→ For more details, read our guide
Maintenance of Kitchen Knives.

🤙 Contact us if you need some help. We reply within 1 business day.

- €10
- flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).

- United Kingdom
- shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.

We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.

- Europe:
1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days

Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.

→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.

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Each knife comes with:

✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.

Express Worldwide shipping

10€ flat rate with DHL Express.
Free on orders over 300€.

No Duties & Fees

We cover any import fees, worldwide.
All prices are final, tax included.

Easy Returns

Something not OK? You have 30 days to return it, no questions asked.

Attentive support

Get in touch, we usually respond within a few hours.

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Still doubting which type of Japanese knife should best fit your needs? 

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