Anryu Aogami #2 Tsuchime Migaki Santoku 165mm The Anryu Aogami #2 Tsuchime Migaki Santoku is a compact, all-purpose Japanese kitchen knife forged in Echizen by Anryu Hamono. Its Blue #2 carbon-steel core takes a keen edge and offers strong edge retention, while stainless cladding reduces day-to-day maintenance. A hammered tsuchime upper blade transitions into a refined polished finish, giving the knife a distinct hand-forged appearance and reducing surface contact with food. At approximately 165mm, this santoku is easy to control for vegetables, herbs, fish, and boneless proteins. The blade has useful height for knuckle clearance and a balanced profile suited to push cutting, chopping, and short slicing motions. Its lightweight rosewood wa handle with black pakkawood ferrule keeps the knife responsive in hand. Who Makes This Anryu Santoku? Anryu Hamono is based in Echizen, Fukui, one of Japan's historic knife-making regions. Takumi Ikeda trained under Katsushige Anryu and now leads the workshop, continuing its hand-forged construction and recognizable hammered finishes. Specifications

Blacksmith: Takumi Ikeda

Workshop: Anryu Hamono

Origin: Echizen, Fukui Prefecture, Japan

Knife Type: Santoku

Nominal Blade Length: 165mm; individual hand-forged examples may measure close to 170mm

Blade Height at Heel: Approximately 46–47mm

Spine Thickness at Heel: Approximately 2.7–3.0mm

Spine Thickness at Mid-Blade: Approximately 1.9mm

Overall Length: Approximately 310–312mm

Weight: Approximately 138–140g

Core Steel: Aogami #2 / Blue #2 carbon steel

Cladding: Stainless steel

Construction: San mai, hand forged

Finish: Tsuchime hammered and migaki polished

Hardness: Approximately 62–63 HRC

Edge: Double bevel, approximately 50/50

Handle: Rosewood wa handle with black pakkawood ferrule

Because these knives are individually hand forged and finished, dimensions and weight can vary slightly from one knife to another. What Is a Santoku Knife Used For? A santoku is designed for everyday slicing, dicing, and chopping. This 165mm Anryu santoku is particularly well suited to onions, herbs, vegetables, fruit, fish, and boneless meat. Its shorter length makes it easier to maneuver than a full-size gyuto while still providing enough blade height for comfortable board work. Is Aogami #2 Stainless? No. The cutting core is reactive carbon steel and will develop a patina with use. The outer cladding is stainless, so only the exposed core near the edge requires close attention. Hand wash the knife, dry it immediately, and do not leave it wet or in contact with acidic food. How Should I Care for This Knife? Use this knife on a wood or quality synthetic cutting board. Avoid glass, stone, frozen food, bones, twisting cuts, and the dishwasher. Sharpen on whetstones and store the blade so the edge cannot contact other utensils.