The Urushi Aogami Super collection is totally handcrafted by a family forge in Sanjo city. The hardcore, which does oxidise at the cutting edge, is clad in soft stainless steel making a large part of the knife stainless.
The handle is individually coated with over 10 layers of Urushi lacquer by Master Fuki.
Handle: Urushi Lacquer Core Steel: Aogami Super Outside Layer: Stainless Steel Layers: 3 layers Hardness: 63+/-
PLEASE NOTE THESE ARE VERY HIGH-CARBON KNIVES WITH AN EDGE THAT WILL OXIDISE WHICH CAN BE REDUCED AND REMOVED WITH THE USE OF RUST-REMOVING CREAM AND CAMELIA OIL WHICH ARE AVAILABLE IN OUR MAINTENANCE SECTION. SANTOKU (San – 3 & Toku – benefit): This is the classic Japanese chef’s knife. It is flat from the handle end for about ½ way to the tip and then gently curves to a point. It is ideal for straight vertical chopping, horizontal slicing and roll cutting. Function – Multi-purpose chef knife. For Slicing, Dicing and Mincing of vegetables, meat and fish. Normal length – 165mm to 180mm (smaller 140mm are available in a few collections) Tip: The 170mm/180mm is the most popular multipurpose knife.