Type: Santoku
Brand: Ishizuchi
Construction: Hon-Warikomi, ironclad blue #1 high carbon steel
Method: Hammer-forged, 100% handmade
Blade Length: 165 mm (6.5 in)
Blade Height: 47 mm (1.85 in)
Weight: about 120 g (4.23 oz)
Spine Thickness: 3 mm/at heel
Core Edge Steel: Blue (Aogami) #1 High Carbon Steel
HRC (Rockwell Hardness): 62-63
Blade Type: Double-Bevel
Finishing: Black Finish (Kurouchi)
Handle: Japanese, Walnut (Kurumi)
Place of Origin: Tosa, Japan

Santoku is a versatile multi-use Japanese knife, famous for the translation of its name, ‘three virtues.’ The three virtues refer to the Santoku’s versatility for chopping, slicing, and dicing, or the primary range of ingredients that can be used for fish, meat, and vegetables.

Santoku knife is best for chopping, dicing, and mincing food such as meat, fish, and vegetables. The sharp, thin blade combined with the Santoku’s straight cutting edge makes it ideal for executing swift clean cuts in an up-and-down motion or using a tap-chop or a push-cut.

Blue Steel #1 (Hitachi Metals Ltd.) is very similar to Blue Steel #2, but the additional Carbon and Tungsten / Wolfram result in even better edge retention and toughness. The steel is perhaps most commonly seen in high-grade Japanese traditional knives.

Santoku Kurouchi 165 mm (6.5 in) Aogami (Blue) #1 Double-Bevel

¥19,000