The Santoku design is designed for versatile use and is best suited for cooks who prefer a mid-sized utility knife that is slightly more vegetable-oriented.

Aogami Santoku Black is made at the Osaka Hamono forge in Japan, a family-owned company with a centuries-old tradition of hand-crafting the most modern tools and Japanese swords, i.e. katana. Yoshida Hamono has great experience in forging Aogami steel in a traditional way.

❗ The core of the knife is made of Aogami steel, chosen because systematic tests have proven its excellent qualities and long-lasting sharpness. The steel is laminated, which means that the core is made of very strong steel, covered with an outer layer of softer stainless steel. Such a sword remains sharp for a very long time; its softer outer layer facilitates sharpening, and also protects the steel core from external factors.

The Kuro-uchi finish, the raw (black) part on the upper side of the blade already has a dark patina that protects the blade and gives it a traditional Japanese look.

The Santoku Black was fitted with a traditional Japanese wooden handle called a Wa handle. The wooden handle is made of octagonal walnut, so it fits both right-handed and left-handed hands equally well.

The steel contains up to 1.50% carbon (C), which is one of the main elements that provide strength, and is usually found in amounts up to 1% in other types of hard steel, while the content of chromium (Cr), which prevents corrosion, is about 30 to 50%. It also contains about 2-2.5% of tungsten (W), which significantly increases the resistance of steel to abrasion, and about 0.3 to 0.5% of molybdenum (Mo), which helps to preserve the strength and power of steel at various temperatures. And 0.3 to 0.5% of vanadium (V), a key element that increases the strength of steel. Heat treatment makes it possible to obtain steel with a hardness of 61-62 HRC.

It embodies all the best that is required from a kitchen knife: the best steel, a universal profile, excellent functionality and an attractive appearance. This makes it an ideal choice for those looking for the best features for versatile use. Its excellent qualities will be indispensable in a professional environment with a large volume of cutting work, as well as for daily use in the home kitchen.

Use and care:
⚡️Hand wash in warm water and dry with a towel
⚡️Use musat for editing and a whetstone to sharpen the knife.
⚡️Do not cut frozen products and meat bones
⚡️ Do not wash the knife in the dishwasher
⚡️ Check out our detailed guide to proper kitchen knife care.