Tanaka Santoku Aogami #2 Keyaki 165mm (6.5″)

The Tanaka Santoku Aogami #2 Keyaki, measuring 165mm, is an exceptional option for chefs in search of a hand-forged Japanese knife crafted from traditional steel, delivering an authentic Japanese level of sharpness. Its slender blade enables precise food handling and the preparation of intricate recipes, while the superior Aogami #2 steel ensures long-lasting sharpness and easy sharpening. It’s worth noting that proper maintenance is essential for this blade, as it develops a natural patina over time.

BLADE SHAPE:
The Santoku knife, originating from Japan, is a versatile and multipurpose kitchen tool commonly found in Japanese households. It excels at various cutting and chopping tasks on the cutting board.

The name “Santoku” derives from the Japanese word “San,” meaning “three,” representing the knife’s three virtues. It effortlessly handles three key ingredients: meat, fish, and vegetables. It is equally adept at slicing, chopping, and mincing, making it a versatile companion in the kitchen.

The Santoku knife is divided into three distinct parts. The tip is designed for intricate work, allowing for precise cuts. The cutting edge serves general cutting purposes, accommodating a range of tasks. Lastly, the heel of the knife is perfect for heavy-duty chopping.

STEEL:
Aogami #2 steel is a very popular steel in Japanese knife making and one of the finest high-carbon steels, meaning the knives forged from it will have excellent edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly. Aogami #2 steel is composed of carbon (C) 1.1%, chromium (Cr) 0.5%, manganese (Mn) 0.3%, and tungsten (W) 1.5%.

🚩 Advantages of Aogami #2 steel are a very fine, gentle sharpness – it is easy to sharpen, and remains sharp for a long time. The lower part of the blade where the high carbon steel is exposed will develop some patina after time, so we recommend oiling the blade regularly in order to prevent the development of rust. Read more about how to take care of high carbon knives and patina in our Knife maintenance blog post.

LAMINATION:
The core of the blade is clad in two layers of softer steel (this type of blade construction is called san mai; for more read Blade Construction: Lamination). This is a great combination of two different types of steel – the softer outer layers will improve the blade’s flexibility and toughness, while the top-notch steel of the cutting edge will slice through food like a laser.

GEOMETRY:
The knife has a double-bevel blade (symmetrical) and features a V-edge hollow grind profile.

The knife is heavier and stronger at the handle and thinner and more precise at the tip. This blade shape makes the knife easier to use because it is very responsive, easily maneuverable, and nicely balanced. The heel of the blade provides increased leverage, while the tip enables precise cutting. This type of blade design is also called distal taper – you can read more about it in the article on blade geometry.

BLADE FINISH:
The blade goes from a smooth pear skin nashiji to a cloudy kasumi finish all the way down to the cutting edge, where the Aogami #2 steel core is exposed. Hand-chiseled kanji signature is the only distinguishing element on this otherwise clean nashiji blade.

HANDLE:
Japanese (wa) Keyaki handle has a warm golden-brown color. The octagonal handle provides a compact and sturdy grip, and due to its symmetrical shape, it is suitable for both left and right-handed use.

Keyaki, also known as Zelkova, is a durable and attractive hardwood from Eastern Asia. It is prized for its grain pattern, strength, and workability.

ABOUT THE SMITHY:
The remarkable performance of kitchen knives may well be a synonym for Shigeki Tanaka. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki.