Japanese knife purchase in Kyoto while drunk... what did I buy

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gem carver

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Aug 7, 2023
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I purchased a japanaese knife in Nishiki Market in Kyoto from Aritsugu while I was drunk (not the Tokyo Tsukiji market location). I know little about knives and wanted to know what kind of knife I bought. Is it deba, santoku, or chef's knife? It cost 44,000 yen which at the current good exchange rate was exactly 300usd. I know it's not the base level because he brought one out that was about 40% of the price this one which he showed me before I asked if there was something higher end. My knife is clad in stainless steel but I was wondering what metal is used in the core. I know he said the core can rust. I read there are three main top-grade high-carbon Japanese steels, hirogami or White Steel (#1, #2), Aogami or Blue Steel (#1, #2), and Aogami Super or Blue Super Steel.

Can anyone determine which mine is? I assume the writing on it and price may tell you something if someone can read japanese. I assume the larger font says Aritsugu but the smaller font I have no idea.

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The last photo may have some blue reflection from the sky... not sure if it's blue or not since I was by my window. The sharp edge of the blade portion (not including the stem/neck portion, is 6.5" inches long.
 
Aogami Aoko blue steel 2 (青鋼) appears to be similar kanji to what is on mine. Is Aogami the same thing as Aoko? I'm really confused with the lingo if anyone knows for sure please let me know.
 
gem carver said:
Aogami Aoko blue steel 2 (青鋼) appears to be similar kanji to what is on mine. Is Aogami the same thing as Aoko? I'm really confused with the lingo if anyone knows for sure please let me know.
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Yes, I believe that Aoko is another term for Hitachi Aogami #2 blue paper steel.....
 
Ourorboros said:
It's a santoku. Or a short and really tall gyuto with a flatter edge profile. But really a santoku.
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Thanks do you know what is the difference between a santoku and deba/ideba? I think my blade is double edged as there is a bevel on both sides if that matters.
 
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gem carver said:
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The last photo may have some blue reflection from the sky... not sure if it's blue or not since I was by my window. The sharp edge of the blade portion (not including the stem/neck portion, is 6.5" inches long.
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You purchased an Aritsugu 有次 santoku. The steel type is not written.
Aritsugu Kyoto until recently did not even have a website one had to wander through the Nishiki Ichiba, which is a lot of fun on it;s own, to get one of their knives.
Aparet from their store in tjhe market, they have a presence in two high end Dept stores in Kyoto amd Osaka.
Very old brand and highly regarded within Japan. Founded by a Swordsmith Fujiwara Aritsugu in 1560.

Not to be confused with Aritsugu in Tokyo, who sells via dealers.
 
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KenHash said:
You purchased an Aritsugu 有次 santoku in Aogami steel (aokou 青鋼) likely Blue #2.
Aritsugu Kyoto until recently did not even have a website one had to wander through the Nishiki Ichiba, which is a lot of fun on it;s own, to get one of their knives.
Very old brand and highly regarded within Japan. Founded by a Swordsmith Fujiwara Aritsgu in 1560.

Not to be confused with Aritsugu in Tokyo, who sells via dealers.
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Thanks so much, this was very helpful. I'm going to be going back to Kyoto for cherry blossom in a few months and would like to buy at least 1 more, maybe 3-4 more but I don't want too many cluttering up my kitchen drawers as I don't like blocks out on the counter and don't like crowded drawers. Do you have any recommendations? This is currently my only knife. I don't really have a budget so would prefer to buy the nicest knife money can buy that is functional for someone that is careful but not skilled. I was thinking a chef's knife around 8.5-9" long since the blade on this one is 6.5" so figured a little bigger then 8" but wasn't really sure. I prefer a japanese style to remember my trips. If there's another type of knife you recommend more like a carving knife since what I have is similar to a chef's knife please let me know. I don't mind paying 1500 for a knife but if I can get just as good for 300 im fine paying less. Also is there another steel you recommend more then this? I do want it clad in stainless steel to reduce risk of rust but would like the best steel possible for someone that's not a knife phonetic but is careful
 
KenHash said:
Sorry I thought it was the steel type from the smaller first picture.
It actually says Makitae　真鍛　meaning genuinely/truly forged.
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Ok thanks, that makes sense to me now. I thought it said blue steel but was slightly different then the kanji I found online and google translate sometimes came back hand forged and sometimes blue steel.
 
gem carver said:
Thanks so much, this was very helpful. I'm going to be going back to Kyoto for cherry blossom in a few months and would like to buy at least 1 more, maybe 3-4 more but I don't want too many cluttering up my kitchen drawers as I don't like blocks out on the counter and don't like crowded drawers. Do you have any recommendations? This is currently my only knife. I don't really have a budget so would prefer to buy the nicest knife money can buy that is functional for someone that is careful but not skilled. I was thinking a chef's knife around 8.5-9" long since the blade on this one is 6.5" so figured a little bigger then 8" but wasn't really sure. I prefer a japanese style to remember my trips. If there's another type of knife you recommend more like a carving knife since what I have is similar to a chef's knife please let me know. I don't mind paying 1500 for a knife but if I can get just as good for 300 im fine paying less. Also is there another steel you recommend more then this? I do want it clad in stainless steel to reduce risk of rust but would like the best steel possible for someone that's not a knife phonetic but is careful
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Last yime I was in the Nishiki Ichiba, I missed a chance to buy a gyuto and nakiri in Aogami super.
The series was called Heijo Ippin 平常一品.　But I don't think they offer a Wa-handle on those.
Thers's also Yoshumune in Kyoto.

Kyoto is the oldest city in Japan and the most traditional. For that reason the majority of culinary knives made and sold in Kyoto are geared for traditional Japamese cuisine. Which means mostly single bevel knives and not much blade length over 165/180mm to suit the smaller counterspace of traditional Japanese kitchens,
If you cook mostly western cuisines, and you prefer an 8-9in blade on a Gyuto, your best bet is to hop on the train and head to Sakai, in Osaka. There you will find many more
knife stores and knives more geared to modern, western cooking and larger blade lengths.
 
KenHash said:
Last yime I was in the Nishiki Ichiba, I missed a chance to buy a gyuto and nakiri in Aogami super.
The series was called Heijo Ippin 平常一品.　But I don't think they offer a Wa-handle on those.
Thers's also Yoshumune in Kyoto.

Kyoto is the oldest city in Japan and the most traditional. For that reason the majority of culinary knives made and sold in Kyoto are geared for traditional Japamese cuisine. Which means mostly single bevel knives and not much blade length over 165/180mm to suit the smaller counterspace of traditional Japanese kitchens,
If you cook mostly western cuisines, and you prefer an 8-9in blade on a Gyuto, your best bet is to hop on the train and head to Sakai, in Osaka. There you will find many more
knife stores and knives more geared to modern, western cooking and larger blade lengths.
Click to expand...
Thanks again. Is Aogami super the best quality and can that come sandwiched between stainless steel? If so I'd like to buy a gyuto and paring knife when I return in that. It sounds like they don't always have them in stock. I know a lot of people complain about their pricing but I found the store very cheap compared to kitchen stores like Williams Sonoma in the United States that sell the mass marketed japanese knives like shun but I guess part of that is the exchange rate currently.
 
gem carver said:
Thanks do you know what is the difference between a santoku and deba/ideba? I think my blade is double edged as there is a bevel on both sides if that matters.
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Both are double beveled.
A santoku is an all around knife, like a chef's knife. It's a main knife in the kitchen.
A deba is a heavier knife, traditionally used to break down fish (think chopping off the fish head or breaking up the spine). Now a lot of people like to use them to break down chicken.
 
I forgot the possibility that it is a funiyaki, which is pretty much like a santoku but originated with fishermen. Somehow it isn't used to break down fish though.
 
A Deba is a traditional single bevel knife, very thick at the spine and made specifically to break diwn fish remove heads, and fillet. Thet are usually right handed but often offered in left hand versions. The beleved side is called the Omote (front) and the grind line is the Shinogi. The back side is called Ura and although it looks flat, it is actuaaly very slight;y concave.
When cutting through the head/spine one adds pressure on the thick spine with the hand. In some cases I hit it with my left hand.
Variations of the Deba like the Sakegiri and Funayuki are slight;y thinner and used mostly for filleting. But those who prefer them do break diown fish with them.
Today many makers offer what is called a "Western Deba" thick spine, western handle amd double beveled.
The Deba together with the Yanagiba, a slicer are the main basic pair of anyone who makes sashimi and sushi.
A Santoku is a double beveled "all purpose knife" that grew out of the Gyuto with Western roots and the Kamagata style Nakiri. It relects the change in the modern Japanse household diet by answering the need for an all around cooking knife that can handle meat, fish and vegetables.
 
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