{"product_id":"anryu-aogami-2-tsuchime-migaki-santoku-165mm-rosewood-handle","title":"Anryu Aogami #2 Tsuchime Migaki Santoku 165mm – Rosewood Handle","description":"\u003ch2\u003eAnryu Aogami #2 Tsuchime Migaki Santoku 165mm\u003c\/h2\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eAt 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.\u003c\/p\u003e\u003ch2\u003eWho Makes This Anryu Santoku?\u003c\/h2\u003e\u003cp\u003eAnryu 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.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e Takumi Ikeda\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWorkshop:\u003c\/strong\u003e Anryu Hamono\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Santoku\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNominal Blade Length:\u003c\/strong\u003e 165mm; individual hand-forged examples may measure close to 170mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height at Heel:\u003c\/strong\u003e Approximately 46–47mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Heel:\u003c\/strong\u003e Approximately 2.7–3.0mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness at Mid-Blade:\u003c\/strong\u003e Approximately 1.9mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e Approximately 310–312mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approximately 138–140g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e Aogami #2 \/ Blue #2 carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding:\u003c\/strong\u003e Stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e San mai, hand forged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Tsuchime hammered and migaki polished\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e Approximately 62–63 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Double bevel, approximately 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Rosewood wa handle with black pakkawood ferrule\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eBecause these knives are individually hand forged and finished, dimensions and weight can vary slightly from one knife to another.\u003c\/p\u003e\u003ch2\u003eWhat Is a Santoku Knife Used For?\u003c\/h2\u003e\u003cp\u003eA 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.\u003c\/p\u003e\u003ch2\u003eIs Aogami #2 Stainless?\u003c\/h2\u003e\u003cp\u003eNo. 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.\u003c\/p\u003e\u003ch2\u003eHow Should I Care for This Knife?\u003c\/h2\u003e\u003cp\u003eUse 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.\u003c\/p\u003e","brand":"Anryu","offers":[{"title":"Default Title","offer_id":53890181202144,"sku":"TK-53890181202144","price":219.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/6720\/0736\/files\/anryu-tsuchime-migaki-santoku-165mm-reverse-angle.jpg?v=1786265016","url":"https:\/\/tokushuknife.com\/es\/products\/anryu-aogami-2-tsuchime-migaki-santoku-165mm-rosewood-handle","provider":"Tokushu Knife","version":"1.0","type":"link"}