Kaneshin Bonsai Shears, Blue Steel, 180mm, made in Japan.
• Blue steel (aogami) is a high-grade steel with more flexibility than ordinary steel, allowing the blade to be ground thinner.
• A thinner blade gives a sharper cutting edge.
• Blue steel also has higher hardness than other steels, making it less prone to chipping.
• For this reason it is widely used for blades that must not chip, such as sashimi knives and vegetable knives.
• Well suited to bonsai work where sharpness matters most, such as leaf cutting and bud pinching.
