Kumokage Santoku Aogami #2 Kuro-uchi Damascus 180mm (7.1") - octagon
The Kumokage collection is made from high-quality Aogami #2 high-carbon steel. Due to its high carbon content, the core and outer layers are not corrosion-resistant, meaning the blade can develop a patina and may rust if exposed to water or other corrosive substances for extended periods.
Blade finish is excellent, but because the knife is completely handmade, be prepared to see some small imperfections on the surface.
The blade will glide through food with ease and deliver incredibly smooth cuts, thanks to Aogami #2 steel’s extremely fine sharpness. This knife feels and cuts like a true Japanese blade, and definitely looks the part as well.
BLADE SHAPE:
Kumokage Santoku Aogami #2 Kuro-uchi Damascus 180mm is a multi-purpose Japanese kitchen knife. The word santoku roughly translates to “knife of three virtues”, which refers to the wide variety of ingredients that the knife can handle: meat, fish and vegetables.
Santoku is a multi-purpose Japanese kitchen knife. Due to its flatter blade without any significant curves, it will serve all those looking for an agile knife with a slight emphasis on vegetable preparation. Santoku knives are the most commonly used knives in Japanese home kitchens and have in recent years conquered the rest of the world too.
STEEL:
Aogami #2 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 (⚠️ read more about knife maintenance here). Aogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.
LAMINATION:
The blade was laminated with soft iron, which is iron with only a small amount of carbon added to it. Laminating the blade improves its structural integrity, as the knife’s core is made of hard—and therefore brittle—high-carbon Aogami #2 steel that is prone to breakage on its own.
GEOMETRY:
It has a double bevel (symmetrical) blade.
BLADE FINISH:
Kuro-uchi (kuro meaning “black”) finish and a misty damascus finish create a rustic appearance.
The raw, untreated blade finish with a misty damascus pattern give the knife a distinct rustic appearance, summed up perfectly by the name kumokage 雲 影, which translates to “cloud shadow”.
HANDLE:
Japanese (Wa) style handle made out of wenge wood with a buffalo horn ferrule.
Product Information
Product Information
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Shipping & Returns
Description
The Kumokage collection is made from high-quality Aogami #2 high-carbon steel. Due to its high carbon content, the core and outer layers are not corrosion-resistant, meaning the blade can develop a patina and may rust if exposed to water or other corrosive substances for extended periods.
Blade finish is excellent, but because the knife is completely handmade, be prepared to see some small imperfections on the surface.
The blade will glide through food with ease and deliver incredibly smooth cuts, thanks to Aogami #2 steel’s extremely fine sharpness. This knife feels and cuts like a true Japanese blade, and definitely looks the part as well.
BLADE SHAPE:
Kumokage Santoku Aogami #2 Kuro-uchi Damascus 180mm is a multi-purpose Japanese kitchen knife. The word santoku roughly translates to “knife of three virtues”, which refers to the wide variety of ingredients that the knife can handle: meat, fish and vegetables.
Santoku is a multi-purpose Japanese kitchen knife. Due to its flatter blade without any significant curves, it will serve all those looking for an agile knife with a slight emphasis on vegetable preparation. Santoku knives are the most commonly used knives in Japanese home kitchens and have in recent years conquered the rest of the world too.
STEEL:
Aogami #2 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 (⚠️ read more about knife maintenance here). Aogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.
LAMINATION:
The blade was laminated with soft iron, which is iron with only a small amount of carbon added to it. Laminating the blade improves its structural integrity, as the knife’s core is made of hard—and therefore brittle—high-carbon Aogami #2 steel that is prone to breakage on its own.
GEOMETRY:
It has a double bevel (symmetrical) blade.
BLADE FINISH:
Kuro-uchi (kuro meaning “black”) finish and a misty damascus finish create a rustic appearance.
The raw, untreated blade finish with a misty damascus pattern give the knife a distinct rustic appearance, summed up perfectly by the name kumokage 雲 影, which translates to “cloud shadow”.
HANDLE:
Japanese (Wa) style handle made out of wenge wood with a buffalo horn ferrule.
