165mm Kumabe Aogami Wa Santoku

Kumabe Cutlery was founded in 1915 by Master Nao Kumabe, a nationally renowned swordsmith who was honored with forging knives for the Japanese emperor, earning the right to use the imperial chrysanthemum emblem (Kiku-ichi-mon-ji or Kiku-mon-ji) on their blades—a prestigious distinction. The traditional forging techniques have been passed down through generations, with Master Hiroshi Kumabe (3rd generation) and Tomohiro Kumabe (4th generation) continuing the legacy today.

Location: Kumamoto, Japan

Line: 

Construction: San mai

Edge Steel: Aogami #2(Blue #2) HRC~63

Cladding: 

Finish: Kurouchi

Edge Grind: 50/50 (Double Bevel)

Handle: Octagonal bubinga

Weight: ~ grams

Blade Length: ~165mm

Overall Length: ~mm

Thickness at Heel: ~mm

Blade Height: ~mm

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.