Characteristics

The Santoku (三徳) is the most versatile Japanese kitchen knife; its name means “three virtues”—excellence in cutting meat, fish, and vegetables. Thanks to its versatility, it is one of the most popular knives among both professional chefs and cooking enthusiasts.

This model is crafted from Japanese Aogami Super (Blue Super Steel)—one of the most highly regarded high-carbon steels, known for its exceptional sharpness, extremely long-lasting cutting edge, and excellent performance during precision cutting.

The 182-mm-long blade features a thin spine that is just 1 mm thick, which significantly reduces resistance during cutting and allows for exceptionally clean, precise slices. The upper part of the blade retains the traditional Kurouchi finish, which highlights the knife’s artisanal character and pays homage to the centuries-old Japanese art of blacksmithing.

The riveted Western-style handle (Yo Handle) ensures a secure grip, proper balance, and comfort even during long cooking sessions. Weighing just 174 g, the knife is lightweight, fast, and extremely precise.

This tool is designed for people who expect the highest-quality cuts and appreciate traditional Japanese craftsmanship.

Technical Specifications

Knife Type: Santoku

Overall length: 300 mm

Cutting edge length: 181 mm

Back thickness: 1 mm

Weight: 174 g

Steel: Aogami Super (Blue Super Steel) – a high-carbon Japanese tool steel with exceptional edge retention, high wear resistance, and very good cutting performance

Blade finish: Kurouchi (traditional, unpolished finish)

Handle: Western-style (Yo Handle), riveted

Kanji Translation

Hon Tanren – “truly forged and tempered”; a designation emphasizing traditional forging methods and careful tempering of the blade.

Registration (Tōroku) – “registered”; information about a manufacturer’s registered trademark.

菊紋 – a stylized chrysanthemum emblem that serves as the brand’s symbol.

Aogami Super – “Blue Super Steel”; the designation for a type of high-carbon Japanese steel.

Maintenance of Aogami Super Steel Knives

• Wash by hand only, immediately after use.
• Do not wash the knife in the dishwasher.
• After each wash, dry the blade and handle thoroughly.
• Store the knife in a dry place—preferably on a wooden magnetic strip, in a wooden sheath (saya), or in a case.
• Use only wooden cutting boards or those made of soft plastic for cutting.
• Sharpen regularly on whetstones (e.g. 1000/3000/6000 grit).

Note: Aogami Super is a high-carbon steel and is not completely rust-resistant. Over time, a natural patina may develop on the blade’s surface. This is a completely normal phenomenon that is characteristic of high-carbon steel and does not adversely affect the knife’s performance.