Tsuchime Aogami (Carbon Steel) Chef's Knife - Santoku - 6-1/2 in. (165mm)

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Price:$174.00 Saving: $46.00

Product Description for Tsuchime Aogami (Carbon Steel) Chef's Knife - Santoku - 6-1/2 in. (165mm)

Maker: Hiragatake (click to see more by this maker)
Price: $174.00 Saving: $46.00
Item num: 96011
Blade length: 7.20 in.
Cutting edge length: 6.60 in.
Total length: 12.25 in.
Blade height (at heel): 1.93 in.
Blade thickness (near bolster): 0.15 in.
Blade thickness (at midpoint): 0.09 in.
Blade thickness (near tip): 0.06 in.
Item weight: 5.20 oz.
Shipment weight: 7.4 oz.
Blade: San mai carbon steel blade forged with an Aogami 2 core (Hrc 64) and stainless steel cladding
Bolster: Pakkawood
Handle: Macassar ebony
Description: A knife of many talents, a santoku easily handles all the basic kitchen cutting tasks. In fact, many people even prefer it to a Western chef’s knife. Slightly shorter than the standard chef's knife, the santoku is very easy to maneuver -- even in a smaller kitchen. There's plenty belly curve to enable rocking cuts, which just adds to the knife's versatility. We think you’ll find that this distinctive kitchen knife works beautifully and fits your hand like a glove. The santoku is especially well suited to a down-and-forward cutting motion (push cut). Many cooks swear by their santoku for easy food preparation and top performance.
Hiragatake chef's knives, hand forged in Sanjo, are terrific performers. The blade is forged using the san mai technique - hard carbon steel forms the cutting edge and is sandwiched between softer layers of stainless steel. This technique provides the performance of a carbon steel core with easier care. Additionally, Aogami is less reactive than many carbon steels such as Shirogami. A dark Kurouchi finish from the last phase of heat treatment adds an additional limited degree of rust resistance. Attention should be paid when washing Kurouchi finished blades as a scouring pad can potentially wear off the black finish. This time consuming process creates a knife with outstanding edge holding and beauty. While it is much easier to care for this knife than a full carbon steel knife, it still must be hand washed and dried to avoid rusting the core. We recommend using camellia oil to avoid rust.
The core steel is a premium Blue #2 (Aogami #2) carbon steel. The fine grain particulates in this steel allow a beautifully fine edge that just won't quit. A rockwell hardness of 64 gives the blade an exceedingly tough, long lasting and chip resistant edge that is relatively easy to sharpen.
The hand hammered surface assists food to fall away rather than sticking to the side of the knife while chopping. The blade has a nice distal taper - beginning with a strong, thick spine where the blade moves out of the handle and diving into a thin, high performance blade as it moves toward the tip. This ensures optimal balance, control, and cutting.
The 'D' shape handle fits comfortably and securely in the hand and is traditionally used by a right-handed user, though many left-handed users find this handle to be equally comfortable. It is formed from macassar ebony with a pakkawood ferrule. This wood holds up extremely well in the harsh environment of the kitchen. Like other chef's knives, this knife should not be put in a dishwasher.
Hiragatake knives are a clear shop favorite!

Availability: In stock. Usually ships in 1-2 business days