The Tanaka Santoku Aogami #2 Kuro-uchi Damascus 165mm is a compact, hand-forged Japanese knife made for everyday preparation of vegetables, meat, and fish. Its thin blade and versatile profile provide excellent control, while the Aogami #2 core delivers fine sharpness, long edge retention, and straightforward sharpening.

The reactive carbon-steel core is clad in soft iron and finished with a combination of dark kuro-uchi and layered Damascus patterning. Both the exposed core and soft-iron cladding can develop a patina and require careful maintenance.

BLADE SHAPE:

Santoku is a versatile Japanese kitchen knife commonly used for preparing vegetables, boneless meat, and fish. Its name is often translated as “three virtues,” referring either to these three ingredient groups or to its ability to slice, chop, and mince.

The 165mm blade is compact and easy to control, making it suitable for home kitchens, smaller cutting boards, and cooks who find a longer gyuto unwieldy. Its relatively flat cutting edge performs particularly well with push cuts and controlled downward chopping, while the gently curved tip supports precise work.

Despite its versatility, the thin edge is not intended for cutting bones, frozen food, or other hard ingredients.

STEEL:

The cutting core is forged from Aogami #2, also known as Blue Paper Steel #2. This traditional Japanese high-carbon steel is valued for its ability to take a very fine edge, retain sharpness for a long time, and sharpen relatively easily on whetstones.

Aogami #2 contains approximately 1.1% carbon, 0.5% chromium, 0.3% manganese, and 1.5% tungsten. The chromium and tungsten improve wear resistance and edge retention, but the steel remains reactive and is not stainless.

The exposed steel near the cutting edge will gradually develop a natural patina. To prevent rust, wash the knife by hand, dry it immediately after use, and apply a thin layer of food-safe blade oil before longer storage.

LAMINATION:

The hard Aogami #2 core is clad on both sides with softer iron. This three-layer construction is known as san-mai.

The soft-iron cladding supports and protects the harder cutting core while allowing the edge to retain the performance of Aogami #2. Since the cladding is also reactive, areas not covered by the kuro-uchi finish can develop patina or rust if left wet.

GEOMETRY:

The knife has a symmetrical double-bevel edge and is suitable for both right- and left-handed users. Its V-edge geometry provides a good balance between precise cutting, edge stability, and ease of sharpening.

The blade features a distal taper, gradually becoming thinner from the heel toward the tip. This provides additional strength near the handle and greater precision and maneuverability at the front of the blade.

BLADE FINISH:

The blade combines a dark kuro-uchi finish with a layered Damascus pattern. Kuro-uchi preserves the dark oxide layer created during forging, giving the blade its natural, rustic appearance while helping reduce the reactivity of the soft-iron cladding.

Below the dark forged surface, the layered soft-iron cladding reveals a flowing Damascus pattern, making every blade visually distinctive.

HANDLE:

The knife is fitted with a traditional octagonal Japanese wa handle made from walnut. Its symmetrical shape provides a secure, controlled grip and is suitable for both right- and left-handed users.

Walnut is a durable hardwood with a warm, dark tone and distinctive natural grain. Its relatively light construction complements the blade and provides balanced, comfortable handling.

CARE:

This knife is made entirely from reactive materials and requires more attention than a stainless-steel knife. Rinse it after use, dry it thoroughly, and never leave it wet or place it in a dishwasher.

The blade will naturally develop a patina, which is normal and can help protect the steel. Red or orange spots indicate active rust and should be removed promptly. Avoid abrasive cleaning around the kuro-uchi and Damascus finishes, as their appearance can be permanently altered.

ABOUT THE BLACKSMITH:

Shigeki Tanaka is a fourth-generation blacksmith based in Miki, one of Japan’s historic centers of metalworking. His knives are known for combining traditional hand-forging methods, distinctive finishes, and reliable cutting performance.

Working with steels such as Aogami #2, Tanaka produces characterful kitchen knives appreciated by professional chefs, home cooks, and collectors around the world.