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Fully hand-forged chef's knife by Takumi Ikeda, the nephew of master blacksmith Katsushige Anryu. He learned everything from his uncle and has taken over his forge since 2020. All the series his uncle made are now made in exactly the same way by Ikeda. From forging and hardening the steel, to placing the handle and sharpening the knife.
Carbon steel
The knife is made from Japanese Aogami Blue Paper Steel #2 (62 Hrc). This is a carbon steel that is razor-sharp to sharpen and easy to keep up with. So this knife does need to be dried well after each cutting task but cuts finer than any stainless knife.
Stainless Sanmai
The hard Aogami Core layer (61-62 HRC Rockwell) is protected by 2 layers of softer stainless steel. These layers have had a Tsuchime (hammer machining) which makes food less likely to stick and makes the knife look even tougher.
Patina
Because the hard core layer will discolor over time (it gets a patina layer) you get to see a nice separation of core and protective layers. This knife is only going to look tougher the more often you use it.
Specification
| Product Details | |
| Type | Knife |
| Category | Knives |
| Series | Muneishi Aogami 2 Iron Damast |
| Weight | 153 grams |
| Details Blade | |
| Steel Type | Carbon |
| Type of knife | Gyuto, Chef's knife |
| Steel grade | Aogami #2 |
| Hardness(Rockwell HRC) | 62 |
| Blade height | 47 mm |
| Blade finish | Tsuchime |
| Origin of steel | Japanese |
| Blade length | 215 mm |
| Total length | 360 mm |
| Blade Thickness (heel) | 3 mm |
| Blade Thickness (centre) | 1.9 mm |
| Blade Thickness (1cm from tip) | 0.6 mm |
| Sharpening | Double Bevel |
| View More | |
| UPC |
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