Please note, this listing is sold by Tanaquo Cutlery.

Please note: This example has a very minor ding on the handle that I consider to be outside normal Wabi-Sabi. It is circled in red in the spine picture. Discounted to $160.00.

FREE HAND SHARPENING SERVICE, PLEASE READ FOR DETAILS!

Up for sale is an Anryu Aogami (Blue) No. 2 Tsuchime 165mm Santoku. The 165mm Santoku is a fairly compact yet very capable knife for processing a wide range of food items.  Santoku are general purpose Japanese kitchen knives able to perform a wide range of cutting tasks in the kitchen.  In recent years, the shape's popularity has made it the quintessential Japanese knife for many people.  Ikeda-san's Santoku implementation is absolutely beautiful, with just the right balance of flat and curve at the edge, allowing for various types of use and cutting styles..

The knife has a nice Tsuchime (hammered) finish, featuring an Aogami (Blue) No. 2 core sandwiched between two layers of stainless steel. The stainless cladding makes the knife easier to maintain, while the hammered finish, along with the excellent traditional type grind, makes the knife less susceptible to foods sticking to the blade. Rounding out the package is an oval rosewood handle which provides a secure and comfortable grip, and is dark with some fine grain on this example.

Anryu knives are always understated and rustic in style, yet absolutely beautiful in their own way, and showcase the masterful craftsmanship of Ikeda-san. Truly one needs to see, handle, and use Anryu knives to appreciate the skill and effort put into them.

Katsushige Anryu was a fourth generation blacksmith from the Echizen/Takefu region of Japan, widely known as one of oldest and most famous cutlery production centers there.  After his recent retirement, Takumi Ikeda has become the fifth generation Anryu blacksmith, and has equaled the master artisan in skill. Ikeda-san has been making knives for many years, and his promotion to rank of Master Blacksmith recently is well deserved.  He is among my personal favorite knife makers, and a worthy successor to Anryu-san.  Ikeda-san does some of the best forging, grinding, heat treat, and finishing, and his knives always have that form follows function appeal.

The Hitachi Aogami (Blue) No. 2 steel core can be sharpened to an extremely keen edge and is well know for its great balance of ultimate sharpness, edge retention and ease of sharpening/maintaining sharpness on. Ikeda-san is quite a master at working with this steel (with his first line of knives launched under his own name a number of years ago using it), achieving a good balance of toughness/hardness, ease of sharpening, ultimate sharpness, and edge retention.

Specifications/Information:
  • Brand - Anryu Hamono
  • Maker - Takumi Ikeda
  • Shape - Santoku (Japanese General-purpose Kitchen Knife)
  • Weight - 5.3oz
  • Overall length - 12.25 inches
  • Blade length - 165mm (6.49 inches)
  • Blade height - 1.81 inches
  • Blade material - Hitachi Aogami (Blue) No. 2 high carbon inner core, clad with stainless
  • Blade hardness - 62-63HRC
  • Edge geometry - Double bevel
  • Spine thickness - About 3.98mm at heel, about 1.86mm midway
  • Finish - Tsuchime
  • Handle shape - Traditional, oval
  • Handle material - Rosewood, black laminate ferrule

This knife comes fairly sharp from the maker, so it doesn't absolutely need the free sharpening service when bought.  I can still touch it up a bit if the buyer requests it (please contact me).  The buyer can use the free hand sharpening service twice in the future when purchasing this knife.

While this knife is clad with stainless steel and will be much easier to maintain than iron clad knives, it will still require a bit more care than a low end stainless kitchen knife.  While in use, please wipe the knife dry if it needs setting aside for any period of time.  After use, wash by hand with soap and warm water, without any abrasive sponges, and dry quickly.  If extended storage is required, apply a food safe oil to the blade before storing.  After a period of use, the Aogami core will develop a patina, making it somewhat more stain and rust resistant.

Please do not put this knife in a dishwasher, as this will damage the handle and finish, and cause corrosion.  Also do not cut frozen foods, bone, or other hard material.

Most Japanese hand finished knives may have some minor scratches, dings, or imperfection on the blade or handle.  This is normal and not out of the ordinary. This is especially true for Kurouchi finish, handmade, and hand finished knives.  Boxes may have scratches, dings, perforations, etc. when shipped to me. If anything outside normal is seen, I will put a note at the top of the item description..

The knife in the pictures is the exact knife the buyer will receive. Please look at the photos carefully, as they are part of the item description. I will package the knife to the best of my abilities, and ship it out within 1-2 days after payment is received. Shipping will be via the listed courier or an equivalent service chosen at our discretion. If expedited shipping is needed, the shipping method can be upgraded for a reasonable fee.

Please do not hesitate to contact me with inquiries!