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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

This santoku is made from Japanese Shirogami Steel #2 (62 Hrc). This is a carbon steel that is razor-sharp to sharpen and easy to keep up with. As such, this knife does require proper drying after each cutting task, but cuts finer than any stainless knife.

Caron Sanmai

The hard Shirgami Core layer (61-62 HRC Rockwell) is protected by several layers of softer carbon steel. These layers have a Kurouchi finish that descends into damask layers. The black coating makes food less likely to stick. However, this layer is slightly more susceptible to rust.

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.

Oval handle

The oval handle is made of cherry and has a head of pakka wood. This type of wood holds up well to moisture and does not require regular oiling.

Specification

Product Details
Type Knife
Category Knives
Series Muneishi Aogami 2 Iron Damast
Weight 184 grams
Details Blade
Steel Type Carbon
Type of knife Gyuto, Chef's knife
Steel grade Shirogami
Hardness(Rockwell HRC) 61
Blade finish Kurouchi
Origin of steel Japanese
Blade length 240 mm
Total length 400 mm
Blade height 55 mm
Blade Thickness (heel) 2.6 mm
Blade Thickness (centre) 1.5 mm
Blade Thickness (1cm from tip) 0.7 mm
Sharpening Double Bevel
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Details Handle
Handle Type Japanese (Wa)
Handle Material Cherry Wood
Handle length 140 mm
Right or Left Handed Left- and Right-handed
UPC