The Yoshikazu Ikeda aogami#1 damascus sakimaru sujihiki 330mm is a handcrafted Japanese slicing knife forged by master blacksmith Yoshikazu Ikeda. This sujihiki knife features a core of aogami #1, known for its exceptional sharpness and edge retention. Just like other great aogami#1 blades out there from other renowned smiths, Ikeda-san's aogami#1 heat treatment makes the steel easy to sharpen and allows it to take a fine edge. It's a pleasure to sharpen and it doesn't feel glassy on stones.
❖ Mr. Yoshikazu Ikeda, the current chairman of Sakai Dentoukougeishi ("Traditional Skilled Craftsman") Association, began making kitchen knives in 1967 with his father's guidance. In 1983, he established Ikeda Tanrenjo and became independent. His expertise lies in crafting Japanese knives, specifically designed for professional use. He is renowned for his exceptional honyaki knives.
Overall length: 496mm Blade length (heel to tip): 324mm Blade height at the heel: 33.3mm Spine thickness at the handle: 4.3mm Spine thickness at the heel: 3.8mm Spine thickness midway: 2.9mm Spine thickness 1cm from the tip: 2.1mm Weight: 273g Edge/bevel: 50:50 Handle: octagonal ebony Hand orientation: ambidextrous Saya/ sheath: Not included
Note: a. For the care and maintenance of Japanese knives, such as this Yoshikazu Ikeda aogami#1 damascus sakimaru sujihiki knife, please refer to our care guide below. b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives. c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.
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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
