Handforged in Kochi, Japan by third-generation master Yoshihiko Akitomo
180mm (7.09") cutting edge length with 42mm height at heel
Traditional honyaki construction in Aogami #2 (Blue #2) steel
Dramatic spine taper from 4.1mm to 0.4mm
Octagonal teak handle with buffalo horn ferrule
One of the final works by Master Akitomo before his retirement in August 2024
For left and right handed users
※ Yoshihiko Akitomo (born 1944) apprenticed under his father and succeeded as the third generation of Akitomo hamono in 1964. He specialized in crafting hatchets and outdoor knives, and occasionally produced honyaki kitchen knives. He created blades using Yasuki steel (安来鋼) through his distinctive kobuse-zukuri technique - a challenging method similar to traditional Japanese swordmaking. This labor-intensive process resulted in blades that achieved both sharpness and resilience. In 1995, he established the Red Orca brand, which was frequently featured in magazines and gained a dedicated following. Having retired in August 2024, the pieces we currently offer represent his final works and will not be restocked once sold.
Overall length: 333mm Blade length - heel to tip: 180mm (7.09") Blade height at the heel: 42mm Spine thickness: • at the handle: 4.1mm • at the heel: 2.4mm • midway: 1.2mm • 1cm from the tip: 0.4mm Weight: 125g Edge/bevel: 50:50 Handle: octagonal teak with buffalo horn ferrule Hand orientation: ambidextrous Saya/ sheath: Not included
⎯ Note: a. For the care and maintenance of Japanese knives, such as this 180mm Yoshihiko Akitomo aogami#2 honyaki santoku knife, please refer to our care guide below. b. Slight measurement variations are normal in Japanese kitchen knives. c. Small surface finish variations in knives are a normal part of the handcrafting process. ··•··
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Care Guide
