This is an Aogami #2 petty knife handcrafted by blacksmith Tomoo Matsumura with Damascus and Nashiji finish on the stainless steel cladding. The blade is grinded beautifully by Mr. Matsumura, exposing the blue #2 core which has been treated to a hardness of 62-63 HRC, before being beautifully mirror polished to showcase the suminagashi pattern. The blade integrates with a bolster into a western handle featuring decorative copper brass rings. Comes in a Tojiro handmade knife wood box.
- Origin (Made in): Tsubame, Niigata Prefecture, Japan
- Brand: Tojiro
- Craftsman: Tomoo Matsumura
- Knife Type: Petty
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Aogami #2 (Blue #2)
- Jigane (Cladding): Stainless Steel
- Hardness: 62-63 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes:
- Suminagashi (Damascus)
- Kyomen (Mirror)
- Blade Length: 120mm (4.7")
- Blade Height (at heel): 27mm
- Spine Thickness
- Above heel: 2.0mm
- Middle: 1.8mm
- Shape: Western-shaped
- Material: Laminated Composite Wood
- Bolster: Stainless Steel
- Decorative: Copper Brass Hole
- Length: 104mm
- Overall Length: 235mm
- Weight: 73g (2.58oz)
- Mark: In Japanese Kanji "Made by Tojiro Atelier" (工房作藤次郎)
- Comes in a Paulownia wood box
About Tojiro 藤次郎
Tojiro is the large knife manufacturer in Tsubame-Sanjo, an area with a few centuries of knife-making tradition. Tojiro knives offer great value for the price. Established over 50 years ago, Tojiro combines modern technologies and traditional craftsman methodologies, and is a pioneer of stainless steel knives in Japan. Their philosophy is to improve efficiency with machines while respecting traditions when it comes to quality and finish.
Aogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. It is not stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami #2 core. Avoid cutting into bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.