Hamatogi 2.0 AO2 Santoku 165mm
SPECIFICATIONS
Knife Style: Santoku
Steel Type: Carbon Steel
Blade Material: Aogami Blue #2
Blade Finish: Kurouchi
Blade Hardness: 61HRC (+/-1)
Bevel: Double
Handle: Magnolia
Bolster: Black Polycarbonate Resin
Blade Length: 165mm
Heel Height: 50mm
Spine Thickness: 2.90mm (Tapered)
Weight: 129g
Hand-forged in Japan, the Hamatogi Santoku 2.0 carries the same spirit as the updated Hizukuri Santoku — traditional materials, a rustic finish, and a few thoughtful improvements that make it feel even more refined in the hand.
Just like its sibling, it features a rugged kurouchi finish that shows off the raw forge skin. It’s the kind of look people choose on purpose: honest, traditional, and full of character. The blade is built in classic san-mai construction, with a core of Aogami Blue #2 carbon steel that brings out a sharp, responsive edge and long-lasting performance. Each one is shaped and heat-treated by hand, so you get that subtle, handmade individuality you won’t find on factory blades.
The handle keeps things simple and traditional — lightweight magnolia wood that balances the blade naturally and feels easy to control, even during long prep sessions.
As a Santoku, it’s the all-rounder of the kitchen. Shorter and more compact than a Gyuto, but still incredibly capable, it handles vegetables, proteins, herbs, and everyday prep with the same ease. The flatter profile is great for push cuts, while the gentle curve toward the tip gives you a bit of versatility for rocking cuts when you need it.
SPECIFICATIONS
Knife Style: Santoku
Steel Type: Carbon Steel
Blade Material: Aogami Blue #2
Blade Finish: Kurouchi
Blade Hardness: 61HRC (+/-1)
Bevel: Double
Handle: Magnolia
Bolster: Black Polycarbonate Resin
Blade Length: 165mm
Heel Height: 50mm
Spine Thickness: 2.90mm (Tapered)
Weight: 129g
Hand-forged in Japan, the Hamatogi Santoku 2.0 carries the same spirit as the updated Hizukuri Santoku — traditional materials, a rustic finish, and a few thoughtful improvements that make it feel even more refined in the hand.
Just like its sibling, it features a rugged kurouchi finish that shows off the raw forge skin. It’s the kind of look people choose on purpose: honest, traditional, and full of character. The blade is built in classic san-mai construction, with a core of Aogami Blue #2 carbon steel that brings out a sharp, responsive edge and long-lasting performance. Each one is shaped and heat-treated by hand, so you get that subtle, handmade individuality you won’t find on factory blades.
The handle keeps things simple and traditional — lightweight magnolia wood that balances the blade naturally and feels easy to control, even during long prep sessions.
As a Santoku, it’s the all-rounder of the kitchen. Shorter and more compact than a Gyuto, but still incredibly capable, it handles vegetables, proteins, herbs, and everyday prep with the same ease. The flatter profile is great for push cuts, while the gentle curve toward the tip gives you a bit of versatility for rocking cuts when you need it.
Original: $70.93
-65%$70.93
$24.83Description
SPECIFICATIONS
Knife Style: Santoku
Steel Type: Carbon Steel
Blade Material: Aogami Blue #2
Blade Finish: Kurouchi
Blade Hardness: 61HRC (+/-1)
Bevel: Double
Handle: Magnolia
Bolster: Black Polycarbonate Resin
Blade Length: 165mm
Heel Height: 50mm
Spine Thickness: 2.90mm (Tapered)
Weight: 129g
Hand-forged in Japan, the Hamatogi Santoku 2.0 carries the same spirit as the updated Hizukuri Santoku — traditional materials, a rustic finish, and a few thoughtful improvements that make it feel even more refined in the hand.
Just like its sibling, it features a rugged kurouchi finish that shows off the raw forge skin. It’s the kind of look people choose on purpose: honest, traditional, and full of character. The blade is built in classic san-mai construction, with a core of Aogami Blue #2 carbon steel that brings out a sharp, responsive edge and long-lasting performance. Each one is shaped and heat-treated by hand, so you get that subtle, handmade individuality you won’t find on factory blades.
The handle keeps things simple and traditional — lightweight magnolia wood that balances the blade naturally and feels easy to control, even during long prep sessions.
As a Santoku, it’s the all-rounder of the kitchen. Shorter and more compact than a Gyuto, but still incredibly capable, it handles vegetables, proteins, herbs, and everyday prep with the same ease. The flatter profile is great for push cuts, while the gentle curve toward the tip gives you a bit of versatility for rocking cuts when you need it.
