110mm ko-deba in aogami #2 and iron suminigashi cladding, with Japanese octagonal ho wood handle and buffalo horn ferrule. Blade is 110 mm along cutting edge, tapering from 6mm thick 39mm tall at heel and weighs 136 grams.
From Sakai-City, Osaka, Yoshikazu Ikeda's aogami #2 knives sharpen very easily and to a superb edge. Aogami #2 is the lowest carbon content of the aogami steels. It is often the toughest, but has the shortest edge life. However, keep in mind that aogami steels are designed for edge life, so even #2 has a good, long cutting duration. Ikeda-san coaxes the best of this steel! The cladding is an iron and mild steel hand-forged in a suminagashi, or 'floating ink' pattern. Each knife is unique in this way. They are ideal for the professional who is able to care for highly reactive carbon steel, and is looking for a traditional, smaller, Japanese fish breaking knife with long edge life and easy sharpen-ability.
Aogami is a reactive carbon steel, as is iron cladding. It should be mentioned that extra care is required, as the knife is not stainless and should be dried immediately after use.
Yoshikazu Ikeda is one of the finest smiths in Sakai. We hesitate to use superlatives like 'best' or 'finest', as they can easily become meaningless if overused. Ikeda-san has been making knives and swords for over 40 years since his early 20's. He is formally recognized as a dentoukougeishi; a traditional craftsman that is officially recognized by the Japanese government. He has since 2001 been the chairman of the association of dentoukougeishi. Ikeda-san's blades have an amazing, fine edge formation, edge retention and toughness. It's very difficult to achieve this combination of blade attributes, as even talented smiths have a hard time getting all three. He forges knives for a select few brands, represented as their top shelf knives, and so we are honored to be able to get them made to order for our shop.