OUL Aogami Super Santoku Knife 165 mm / 6.5" – Keyaki Handle

The Three Virtues: Master Everyday Kitchen Prep

The OUL Aogami Super Santoku Knife 165 mm is an all-purpose culinary workhorse built to tackle the "three virtues" of Japanese home and professional cooking: meat, fish, and vegetables. Featuring a broad 45 mm blade width, this knife provides generous knuckle clearance above the cutting board and doubles as an efficient bench scraper to scoop up chopped ingredients.

Weighing just 128 grams and tapered to a nimble 2 mm spine, this Santoku transitions effortlessly between quick push-cutting, dense vegetable chopping, and delicate protein slicing without causing hand fatigue over extended prep sessions.

Aogami Super: Elite Edge Retention & Bite

The core cutting steel is Aogami Super (Blue Super Steel), the crown jewel of high-carbon metallurgy from Hitachi Metals. Quenched and tempered to an impressive ~64–65 HRC, this steel is loaded with carbon, tungsten, and molybdenum. The result is an edge that sharpens to an astonishingly keen apex and retains its aggressive slicing "bite" significantly longer than standard carbon or stainless steels.

Natural Keyaki Wood Ergonomics

The blade is mounted to a classic Japanese Wa-style handle shaped from solid Keyaki (Japanese Zelkova). Renowned for its tight, water-resistant grain and warm amber tone, Keyaki offers a tactile, slip-free grip. Its symmetrical profile delivers neutral balance and comfort for both right- and left-handed chefs.

What’s in the Box?

• OUL Presentation Box: Fitted Japanese presentation packaging for secure gifting and storage.
• Protective Blade Sheath Sleeve: Guards the razor-sharp apex during unboxing and transit.

Authorized OUL Dealer Direct

Every OUL knife at Hasu-Seizo is direct-sourced from master artisans in Japan. Before any blade leaves our climate-controlled Seattle area warehouse, our technicians inspect its spine alignment, verify bevel symmetry, and test the edge on paper media to guarantee ready-to-work performance out of the box.

Carbon Steel Care & Maintenance

Aogami Super is a pure, unclad high-carbon performance steel; it is reactive and will rust if left wet.

• Wipe Dry Frequently: Keep a dry kitchen towel nearby. Wipe moisture off the blade immediately during prep, especially when cutting acidic ingredients such as citrus, onions, or tomatoes.
• Hand-Wash Only: Wash by hand with warm water and mild dish soap. Dry immediately with a clean cloth. Never place in a dishwasher.
• Protective Patina: With regular use, the steel will develop a natural blue-gray patina that helps safeguard the core against rust. For long-term storage, apply a light coat of food-grade Camellia or mineral oil.
• Cutting Surfaces: Use soft wood or soft rubber cutting boards. Do not cut bones, frozen foods, or hard shells.

Frequently Asked Questions

How does a Santoku differ from a Gyuto? A Gyuto is longer (typically 210 mm+) with a curved belly suited for rocking cuts and slicing larger cuts of meat. A Santoku has a flatter profile, a broader face, and a downturned "sheep’s foot" tip, making it ideal for compact spaces, vertical push-cutting, and rapid vegetable prep.

Is Aogami Super difficult to sharpen? Despite its high hardness (~64–65 HRC), Aogami Super sharpens with exceptional feedback on whetstones. Unlike many stainless steels that form stubborn burrs, high-purity carbon steel deburrs cleanly and quickly on medium-to-fine whetstones (#1000 to #6000 grit).

Where will my order ship from? All knives are packaged, tracked, and shipped directly from our warehouse located in the Seattle area.