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If you're up for the challenge of maintaining top-notch equipment, the Aoniko Santoku is a perfect choice. Made of high-carbon steel, this knife can withstand heavy use without losing its sharpness. Get ready to conquer with every slice!
Ideal for: Chopping, slicing, dicing, and julienning.
Useful on food types: Small to medium proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.
This blade is made of Aogami #2 (Blue Steel #2) with excellent sharpness and durability. This blade needs to be cared for more than stainless steel as it will rust easier, water should be removed immediately.
Santoku Japanese chef knives are designed to be thin knives that slice, cut & chop easily through meat or vegetables to maintain the integrity of each component and freshness.
Santoku knives are also known in Japan as Bunka Bōchō. In the U.S. the Bunka is sometimes used to describe the Kengata Santoku which has the angled tip allowing for more detailed slicing or cutting.
This knife maker is Sawakazuma from Echizen city, Fukui which is located along the Sea of Japan. Echizen knives have a long history, dating back 700 years. While Japanese knives as a whole are typically designed with thinner blades than their European counterparts, the knives coming from Echizen take that a step further and are even narrower.
*Please do not cut bone or frozen food. It may cause the it to chip. No dishwasher please.
Category: Aogami, Blue Steel No. 2, High Carbon, Intermediate Chef, Kurouchi, New, Santoku, Western Style
