SOLD Takagi aogami honyaki santoku

[ethompson]

Bought this awhile back and it just doesn’t get the use it deserves. These things come ground like an axe and I gave this a hefty thinning. It is still a stout blade, but wedging is dramatically less now. The here is a healthy patina on it now, but the hamon has great activity. Would happily give it a quick buff and re-etch before shipping if you’d like. I’ve also discarded the original faux wood / plastic ferrule handle and put on a piece of walnut mono that I think matches the rustic character of the blade very nicely.

For those who don’t know anything about these, Takagi was a renowned adze maker. The steel on this knife reflects that heritage, extremely durable and also great retention. Not willing to try it, but I’d imagine it’d chop through a 2x4 with no issues. I use it to remove avocado pits and chip wood stems without any fear. Takes a very nice edge easily and keeps it longer than any other simple carbon steel I’ve used. Feels a little glassy on stones to me, but still fine. @refcast may have more articulate thoughts on the steel than me.

123.5g, 164mm x 47mm

Part 6 of this article describes an encounter between Bob Kramer and Takagi.
https://craftsmanship.net/the-kitchen-bladesmith/
$160 shipped CONUS. Buy my two stones I have up and I’ll throw this in for free…

4th from left on bottom row

 

[ethompson]

Sold!

 

[refcast]

Legit, I have used it on wood before the thinning and it was reluctant to chip