Kengata Santoku 160mm (6.3") Aogami Super Kurouchi Hammered Finish
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.
Kurouchi Hammered Finish Aogami Super (Blue Super Steel)
160mm (6.3") Kengata Santoku Knife
Handle: Japanese Style, Spanish Mahogany and Japanese Keyaki (Zelkova)
Weight: 132 g Blade Width: 43 mm Blade Thickness: 2 mm Handle Length: 133 mm Handle Thickness: 18 mm
Black finish is an old-fashioned Japanese style of kitchen knife made with a 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 super (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.
The blade has a hammer eye pattern full and is a fascinating knife that features that can be used widely from home to professional. The handle uses Spanish Mahogany and Japanese Keyaki which is a precious tree with a beautiful hard grain of wood in Japan. Please do not cut bone or frozen food. It may cause the knife to chip or other damaged.
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.
The product speaks for itself - I got a beautifully crafted Super Aogami kitchen knife, and a very sweet note from one of the owners along with a band-aid with her hopes that I would not need to use it! I used the knife last night to trim then slice a Picanha roast, and it was a pleasure. Shipping was fast, communications superb.
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