Any Aritsugu (Nishiki) Experts?

[CrownKnives]

I just got back from Japan, and one of the knives I picked up was a 240mm Aritsugu. It was in one of the locked cases along the wall, under the 'meat knives' section, and it was 44,000 yen. I have heard it might be SK95/SK4 steel, but I am unsure as I've read a lot of conflicting info. The price point on this one was much higher than all but one of the gyutos in the store (the only one I saw that was more expensive was a Kurouchi finished one that was about 5% more), which is more than SK tends to be from what I understand. I do know I paid a premium for the name/touristy location.

What I know:
The sticker on the box translates to 'Wagyu Knife'.
It is on their website (https://aritsugu.co.jp/index.php/product/product-gt/) as "Specially made chef's knife with Japanese kitchen knife handle".
The only Kanji or identifiers on the blade say Aritsugu.

Does anyone know much about these or what steel it might be? From what I've read, they are made in Sakai, but that is all I know. Sorry the choil shot is not great, I can get a better one later if anyone wants.

Regardless of what it is, I enjoy the knife and that's ultimately what matters, but I would love to learn more about it!

Thank you all!

 

[HumbleHomeCook]

Please refrain from posting links until you have at least five posts. It triggers the spam filter.

 

[CrownKnives]

Please refrain from posting links until you have at least five posts. It triggers the spam filter.

Will do! Happy to remove it if it causes any problems.

 

[HumbleHomeCook]

All good.

 

[refcast]

The thickness of the knife toward the spine in the choil shot suggests this is a forged blade, with soft cladding and a hard steel core. Or it may be a rare monosteel with thick bar stock forged or ground down. In any case yeah, check the spine thickness at the handle. If it's like 3-4mm it's probably a forged knife. No hard rules though.

 

[aporigine]

Will do! Happy to remove it if it causes any problems.

btw
welcome to the hole.
It is deep, pitch-black and smells distinctly of bunny. And wet Japanese sedimentary rock.

 

[CrownKnives]

The thickness of the knife toward the spine in the choil shot suggests this is a forged blade, with soft cladding and a hard steel core. Or it may be a rare monosteel with thick bar stock forged or ground down. In any case yeah, check the spine thickness at the handle. If it's like 3-4mm it's probably a forged knife. No hard rules though.

Just measured it at 2.15mm at the spine near the handle; I also got a chance to use it tonight and it patina'd a little bit so it seems like it must be some type of mono steel.