Santoku 170mm Blue #2 Tsujimi Magaki

$164.00 $182.00

Delightfully thin, razor sharp and beautiful geometry. Katsushiga Anryu would be proud of the work that Takumi Ikeda is producing at Anryu Hamono in his absence.

This is a delightfully 170mm blade that would be at home in any kitchen. The santoku is a great multipurpose blade, and this one feels light weight, nimble and very sharp. The fit and finish is exceptional and the blade feels amazing on the board.

A high performance blade fitted with a beautiful walnut and black buffalo horn, octagonal handle. Classic looks, easy handling and great cutting performance.

Product Specification

Blade Type: Gyuto

Edge Length: 170mm

Spine Heel: 3mm

Spine Mid: 1.66mm

Spine Tip (20mm before): 1.5mm

Blade Height: 45.8mm

Weight: 129g

Cutting Edge Steel: Aogami #2

Stainless: No

HRC: 62

Blade Construction: 3 Layer (San Mai)

Blade Finish: Textured

Grind: Convex

Handle Construction: Hidden Tang

Handle Materials: Walnut with Buffalo Ferrule

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. 

Tips on sharpening you knives

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.