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Fully hand-forged santoku 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 chef's knife 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 rosewood 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 |
| Weight | 138 grams |
| Details Blade | |
| Steel Type | Carbon |
| Type of knife | Santoku |
| Steel grade | Shirogami |
| Hardness(Rockwell HRC) | 61 |
| Blade finish | Kurouchi |
| Origin of steel | Japanese |
| Blade length | 170 mm |
| Total length | 310 mm |
| Blade height | 46 mm |
| Blade Thickness (heel) | 3.9 mm |
| Blade Thickness (centre) | 1.7 mm |
| Blade Thickness (1cm from tip) | 0.7 mm |
| Sharpening | Double Bevel |
| View More | |
| UPC |
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