165mm Kumabe Aogami Wa Santoku
165mm Kumabe Aogami Wa Santoku
Kumabe Cutlery was founded in 1915 by Master Nao Kumabe, a nationally renowned swordsmith who was honored with forging knives for the Japanese emperor, earning the right to use the imperial chrysanthemum emblem (Kiku-ichi-mon-ji or Kiku-mon-ji) on their blades—a prestigious distinction. The traditional forging techniques have been passed down through generations, with Master Hiroshi Kumabe (3rd generation) and Tomohiro Kumabe (4th generation) continuing the legacy today.
Location: Kumamoto, Japan
Line:
Construction: San mai
Edge Steel: Aogami #2(Blue #2) HRC~63
Cladding:
Finish: Kurouchi
Edge Grind: 50/50 (Double Bevel)
Handle: Octagonal bubinga
Weight: ~ grams
Blade Length: ~165mm
Overall Length: ~mm
Thickness at Heel: ~mm
Blade Height: ~mm
The best sharpening tools for Japanese knives are leather strops and fine whetstones.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
***A Note On 2025 Tarriffs for U.S. and International Customers***
***A Note On 2025 Tarriffs for U.S. and International Customers***
Beginning April 5, 2025, Japanese imports entering the U.S. will be subject to a 10% tariff, increasing prices for domestic customers of District Cutlery.
International customers may face additional customs charges, including local VAT and duties with applicable fees, potentially remitted to regulatory authorities on their behalf to ensure compliance. These tariffs may effect costs until further notice.
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High-performance kitchen cutlery delivers its best results only when properly maintained. Check out our knife sharpening services for home cooks and professionals alike or our strops and stones section for all of your at home sharpening tools.