This santoku 165 mm with a kurouchi finish fits the most common format for this knife type: a tall blade with a rounded tip, built for push cutting through vegetables, meat and fish. At 165 mm, the knife stays compact and easy to maneuver on the board, with a generous working surface and good knuckle clearance from the tall profile. The motion is straightforward: no rocking, a clean forward cut.
The sanmai construction pairs an Aogami #2 (Blue Steel #2) core with jigane cladding on both sides. The kurouchi finish covers the body of the blade: matte, lightly textured, left as-is after forging. The bevel is polished. The contrast between the dark body and the bright bevel edge is a defining feature of this construction. The wa-handle in tagayasan, a dense hardwood with tight grain, keeps the build clean and unadorned.
Aogami #2 (Blue Steel #2) is produced by Hitachi Metals, built on a Shirogami #2 base with chromium and tungsten added for stronger edge retention between sharpenings. Hardness sits between 62 and 64 HRC. The steel responds well to a whetstone and takes a very fine edge. For those who value patina development, Shirogami remains the more reactive option, which has its own appeal depending on how you use and maintain your knives. Aogami #2 is a reactive carbon steel: the blade must be wiped and dried immediately after use to prevent surface rust.
Care
Wipe and dry the blade immediately after each use. A natural patina will develop on the bevel over time, which is expected. Apply a light coat of camellia oil for extended storage. Never put in the dishwasher. Avoid abrasives on the kurouchi body of the blade.
