Santoku 165mm Aogami 2 Damascus Clad San Mai

$155.00 $172.00

Aogami #2 is such a beautiful steel, often used for honayaki knives, it holds an exceptional edge and features good toughness and edge retention. This line from Master Blacksmith Shigeki Tanaka offer exceptional performance, quality craftsmanship and desirable looks.

A refined, classic Japanese profile, consistent, subtle distal taper and a one of the finest, sharpest cutting edges around. Honestly, you could shave with this thing!

Paired with a modest, yet classy Wenge and black buffalo horn octagonal handle, this knife is a crazy high performance blade with good looks. 

Product Specification

Blade Type: Santoku

Edge Length: 165mm

Spine Heel: 3.08mm

Spine Mid: 1.92mm

Spine Tip (20mm before): 0.98mm

Blade Height: 47.6mm

Weight: 141g

Cutting Edge Steel: Aogami #2

Stainless: No

HRC: 63+

Blade Construction: 3 Layer (San Mai)

Blade Finish: Acid Etched (Forced Patina)

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Wenge, Black Buffalo Horn

Handedness: Ambidextrous

Saya Included: No

Product Care:

Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible. 

Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions. 

Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods. 

A reference guide to steel types

Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.