Yoshihiko Akitomo | SKU: YA-B2-SAN18EB

Yoshihiko Akitomo Blue 2 Honyaki Santoku 180mm

Name: Yoshihiko Akitomo Blue 2 Honyaki Santoku 180mm
Brand: Yoshihiko Akitomo
SKU: YA-B2-SAN18EB
Price: 600.0 AUD
Availability: OutOfStock

$600.00

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Detailed Specifications

Line	Akitomo Blue 2 Honyaki
Profile	Santoku
Bevel Type	Double Bevel
Weight	147 g 5.19 oz
Edge Length	180 mm .7.09 inch
Heel Height	48 mm .1.89 inch
Width @ Spine	3.8 mm 0.15 inch
Width @ Mid	1.9 mm 0.07 inch
Width @ 1cm from Tip	0.7 mm 0.03 inch
Steel	Blue 2 / Aogami #2 \| Carbon
Blade Construction	Honyaki
Hardness (HRC)	61 - 63
Surface Finish	Migaki
Handle	Octagonal Ebony
Region	Tosa
Best for	Pro chefs Enthusiasts

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

Experience the pinnacle of Japanese craftsmanship with the Akitomo Honyaki Series, meticulously forged by master bladesmith Yoshihiko Akitomo. Each knife in this series is a rare masterpiece, crafted using the challenging honyaki method, a technique reserved for the most skilled artisans. Featuring premium Blue #2 carbon steel, these blades boast exceptional sharpness, durability, and edge retention. The striking ripple hamon line, enhanced by visible steel banding, pays homage to traditional Japanese swordsmithing, creating a visual and functional work of art. Designed to be light and nimble, these knives offer unparalleled precision and effortless handling for the discerning chef.

Pros	Cons
Excellent performance Budget friendly Thin behind the edge	Prone to rust Need extra care

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

YOSHIHIKO AKITOMO

Yoshihiko Akitomo, a master blacksmith from Tosa, Japan, represents the third generation of the Akitomo Hamono legacy. Born in 1944, he began his apprenticeship under his father, the second-generation head, immediately after graduating middle school. By 1964, he assumed leadership and set out to innovate within the traditional craft. Inspired by Japanese sword-making techniques, Yoshihiko traveled extensively across Shikoku to learn from master swordsmiths, eventually developing the distinctive "Kougase-zukuri" (甲伏せ造り) technique in 1995. This method involves wrapping steel around an ultra-soft iron core, creating blades known for their exceptional flexibility and durability.

Nicknamed the "Red Orca of Tosa," Yoshihiko is renowned for pushing the boundaries of forging. His works, including the intricate "Midare Montan" pattern, reflect his dedication to craftsmanship and innovation. Even his accessible, affordable blades carry the hallmark strength and sharpness of his more elaborate creations, making his legacy one of technical mastery and bold artistry.

Profile: Santoku

The Santoku knife, embodying the meaning "three uses," is a cornerstone in Japanese kitchens, adept at slicing, dicing, and mincing. Esteemed for its versatility, it features a blade length typically between 15cm and 20cm (6 to 8 inches), catering to a wide array of culinary tasks. Distinguished by its less pointy tip compared to the Gyuto, the Santoku boasts a unique profile that contributes to its functionality and popularity. Its design is tailored to provide ease and efficiency in preparation, also because of its less aggressive prrofile, making it a preferred choice for home cooks.
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Steel: Blue 2 / Aogami #2
Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Carbon
Hardness: 61- 63
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Construction: Honyaki

In Japanese kitchen knives, "honyaki" (本焼) denotes a traditional forging method where the blade is crafted entirely from high-carbon steel, often white or blue steel. Mimicking samurai sword craftsmanship, honyaki knives are either oil-quenched or water-quenched. Water-quenching produces an extremely hard yet brittle blade, requiring exceptional skill to achieve without cracking. Oil-quenching is more forgiving, offering a balance between hardness and resilience. Both techniques yield knives with sharp, enduring edges. Due to the complexity of production, honyaki knives are prized for their unparalleled performance but are costly and challenging to maintain, appealing mainly to expert chefs or serious knife enthusiasts.
Normally the hardness of Honyaki blades is HRC 1 to 2 higher than non-honyaki blades.
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Finish: Migaki

"Migaki" means "polished" or "shined" in Japanese, The term "Migaki finish" in the context of Japanese kitchen knives indeed does not exclusively refer to a mirror polish but encompasses a broader range of polished finishes that can vary from semi-gloss to a more refined, subtle sheen, rather than a highly reflective surface. The primary goal of a Migaki finish is to enhance the knife's functionality and aesthetic appeal, focusing on a smooth finish that improves resistance to corrosion and minimizes drag during cutting, rather than achieving a purely mirror-like appearance.
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Handle Specs
Profile: Octagonal WA
Material:
- Ebony
This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.
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