These knives have a Aogami 2 (Blue Paper) steel core with a very high hardness rating that is super easy to resharpen. The core steel is sandwiched between 2 layers of stainless steel. These knives are made from the highest quality of Carbon Steel and represent the best value compared to hand forged knife of similar quality. As with all Carbon steel knives, these blades will react to any food they come in contact with and should be wiped down and cleaned well before being put away for storage. Hardness: 60:62 HRC Steel: Aogami 2 Sharpening method – On water stone 800/5000 Handle Japanese Octagonal WA Material: Maple with Laminated Hardwood Ferrule Maker: Yoshida Hamono Hot Forged by Hand 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.
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