Yoshihiro Aoko Blue Steel Japanese Santoku Chef Knife (Santoku 7(180mm) & Saya)

Product Description Yoshihiro Cutlery is a company that specializes in handcrafted premium Japanese kitchen knives. All Yoshihiro knives are meticulously handcrafted by artisans with a lineage spanning centuries. The techniques used to create Yoshihiro knives date back to medieval Japanese swordsmiths who perfected the art of handling fire, iron, and water. Our selection of knives is broad and reflects seven centuries of tradition blending with modern innovation inspired by Japanese ingenuity.

Yoshihiro Aoko Blue Steel Kurouchi Santoku Multipurpose Japanese Chef Knife Handcrafted in Japan, the Santoku Multipurpose Chef Knife is one of the most versatile and popular knives that a cook can own today. The name "Santoku" is Japanese for three virtues, reflecting the blade's combination of traditional vegetable knife, Usuba, and Gyuto aspects into one knife. This makes it a favorite tool for chefs and cooks worldwide.

Blade Material: High Carbon Blue Steel #2 Edge Angle: Double Edged Grade: Kurouchi HRC: 62-63 Made in Japan by Japanese Artisans

The beauty of Japanese handcrafted knives is truly captivating. Each Yoshihiro knife is individually hand-forged by master craftsmen according to ancient tradition. As a result, every knife is a unique work of art with characteristic marks on the blade that showcase the hand-made ancient tradition.

Rust can be an issue for knife blades due to oxidation caused by moisture in the air. To prevent rusting, it is crucial to keep your knife blade clean, dry, and away from moisture. The Tsubaki knife oil (sold separately) can protect the blade and prevent oxidation. If you plan to store your knife for a period of time, we recommend applying Tsubaki knife oil before doing so.

Our Yoshihiro Aoko Blue Steel Kurouchi Japanese Santoku Multipurpose Chef Knife is part of our Kurouchi Series, known for their exceptional performance. The Black Forged 'Kurouchi' finish adds a rustic aesthetic to the blade, while the Blue High Carbon Steel offers high edge retention and durability. The traditional Warikomi style sandwiching carbon steel further enhances the knife's durability and ease of sharpening.

The Santoku knife's round tip, shorter, and thinner blade make it ideal for home cooking. Included with the knife is a protective lacquered wooden sheath called a "Nuri Saya" which not only safeguards the knife but also enhances its appearance when not in use.

Proudly made in Japan and not mass-produced, this knife features a traditional Japanese Wa-style handcrafted D-Shaped Handle that is lightweight and ergonomically designed for seamless use. For added protection, a Saya wooden sheath can be purchased separately.

Traditional Japanese knife-making values sharp edges, requiring regular attention and care. Sharpening and honing should be done using water whetstones only. Hand wash and dry the knife immediately, especially after using acidic ingredients. Avoid using the knife on hard objects like bones or frozen food to prevent damage. Carbon steel can oxidize if not properly maintained, so it is essential to keep it dry and regularly oil to prevent oxidation.

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