Yoshihiko Akitomo Honyaki Ripple Aogami #2 175mm Santoku

Introducing the Aogami #2 Honyaki Santoku, a masterpiece of Japanese cutlery crafted by the esteemed bladesmith Yoshihiko Akitomo. This exceptional knife embodies the pinnacle of culinary artistry, featuring a premium Aogami #2 steel blade adorned with an exquisite ripple hamon line—a testament to traditional Japanese sword-making techniques. The blade's remarkably thin profile, evident in the choil shot, ensures unparalleled precision and effortless performance.

Spec:

• Origin (Made in): Sakai, Osaka Prefecture, Japan
• Brand: Yoshihiko Akitomo
• Craftsman: Yoshihiko Akitomo
• Knife Type: Santoku
• Blade
  • Construction: Honyaki
  • Grind: Double-edged Blade (50/50 Grind)
  • Hagane (Core Steel): Aogami #2 (Blue #2)
    
  • Hardness: 62-63 HRC
  • Hand-forged, hand-ground, hand-sharpened
• Blade Finishes:
  
  • Ripple
• Blade Length: 175mm (6.9")
• Blade Height (at heel): 42mm
• Spine Thickness
  • Above heel: 2.8mm
  • Middle: 1.7mm 
• Handle
  • Shape: Hachikaku (Octagonal)
  • Material: Walnut
  • Kuchiwa / Tsukajiri: Black Buffalo Horn
    
  • Length: 128mm 
• Overall Length: 329mm 
• Weight: 133g (4.69oz)
  

About Yoshihiko Akitomo 秋友 義彥

Akitomo Hamono, a family-owned business, boasts a rich history spanning three generations. The current master blacksmith, Yoshihiko Akitomo, born in 1944, learned the craft from his father and assumed leadership as the third-generation head in 1964. In 1995, the workshop developed its signature "Kougase-zukuri" (甲伏せ造り) method, driven by a desire to create unique, high-quality blades. This technique, inspired by traditional Japanese sword-making, involves wrapping steel around an ultra-soft iron core, resulting in blades with exceptional flexibility and durability.

Care:

Aogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. It is not stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.