Type: Santoku
Finish: Black Finish
Blade Length: 165 mm (6.5 in)
Construction: Aogami#2 (Blue Carbon Steel) with Stainless Steel Cladding
Core Edge Steel: Aogami (Blue) #2
HRC (Rockwell Hardness): 60-61
Handle: Walnut Octagonal
Bevel: Double-Bevel
Place of Origin: Miki, Japan

Santoku, which translates in to English as either “three-purpose" or “three virtues”, gained this name because it is well suited to cutting meat, fish, 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 the ideal tool for executing swift clean cuts in an up-and-down motion or using a tap-chop or a push-cut.

Santoku knives are often recommended as a multi-purpose kitchen knife for home cooks, and it is more commonly found in Japanese households than Gyuto knives.

Blue (Aogami)#2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten / Wolfram to White Steel No.2. This results in increased toughness and the production of hard carbide molecules which improve edge retention. Many knife users have noted that while Blue Steel No.2 is very similar to White Steel No.2 in terms of edge sharpness, it has slightly superior edge retention.

Black-finish is a state in which the surface that has been blackened by quenching is sharpened only with the blade, leaving the black side unintentionally on the sides ( Mine & Hira ) other than the blade.
There is no elegance like polished finish, but it has a taste of bumps and ruggedness. It also has the advantage of less rust than polished finish.

SC Santoku 165mm (6.5 in) Aogami (Blue) #2 Double-Bevel

¥21,500