Anryu Aogami Super Hammered Kurouchi Santoku 175mm Ebony Handle

Anryu Aogami Super Hammered Kurouchi Santoku 175mm Ebony HandleThe Anryu Aogami Super Hammered Kurouchi Santoku 175mm is a double bevel general purpose knife forged by Takumi Ikeda at Anryu Hamono in Echizen, best fit for professional chefs requiring high edge retention. This 175mm blade features an Aogami Super carbon steel core with stainless cladding in san mai construction, finished with a kurouchi and tsuchime surface. The Santoku profile suits slicing, dicing, and mincing tasks, offering a controllable

As part of the Yorokobi line developed specifically by Hatsukokoro

An octagonal ebony handle provides a tapered grip that pairs with the traditional single-bevel balance for precise sashimi slicing tasks

2 mm Width of Spine at about 1 cm from tip 3

providing a sturdy grip for precise handling during culinary work

swordsmiths moved to Seki City during the Muromachi Period and the history of Seki blades goes back to the beginning of making bamboo swords

The combination of traditional forging aesthetics and functional geometry suits users who value both visual craftsmanship and specific cutting mechanics in a dedicated vegetable tool

Although the stainless Damascus cladding protects the blade body

Forged in Nagasaki by fourth-generation smith Kiyonori Maeda

The Kurosaki Senko Ei SG2 K-tip Gyuto 240mm is a double-bevel chef's knife by Yu Kurosaki featuring SG2 powdered stainless steel and an ebony handle

in fact they share the same bullet train station

it also gives a great feedback

The blade measures 217 mm in edge length with a 45