Isamitsu Aogami Super / Blue Super Steel Santoku 165 mm / 6.5" Red Maple Handle
Are you looking for a fully handcrafted, high carbon Santoku to add to your kitchen?
This hand forged Blue Super Steel Santoku by Isamitsu with hammered kurochi finish and stunning maple handle rests easily in your hand.
For those that don't mind a little taking care of their equipment, this Blue Super Steel Santoku, made out of high carbon steel, is an ideal solution. This is a versatile knife that will easily slice anything from diakon to chicken. Hand forged Aogami Super (Blue Super Steel) is one of the hardest materials to forge due to the composition and requires the utmost skill.
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.
Aogami Super/ Blue Super Steel Santoku Knife 165 mm (6.5") Maple Handle
Weight: 124 g Blade Width: 50 mm Blade Thickness: 2 mm Handle Length: 128 mm Handle Thickness: 20 mm
The blade has a stunning custom finish with stately atmosphere. Black finish (Kurochi) is an old-fashioned Japanese style of kitchen knife finishing method. The method does not scrape the entire surface of the blade that has been hardened by quenching, but leaves the black portion of the side other than the blade.
This blade is made of Aogami (Blue Super Steel) 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.
This knife maker is from the Ibaraki Prefecture outside of Tokyo region. With two master blacksmiths, Isamitsuis a smaller company focused on unique handcrafted designs using high quality materials. They design their knives with high carbon steel such as Aogami Super (Blue Super Steel), shirogami (white steel #1), and aoniko (blue steel #2) along with locally sourced wood such as maple and burberry.
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.
*Please do not cut bone or frozen food. It may cause the it to chip. No dishwasher please.
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