Santoku Japanese Kitchen Knife made with Aogami Super

A Japanese Santoku knife Crafted in Aogami Super (blade detail)

A Japanese Santoku knife Crafted in Aogami Super (Bolster detail)

A Japanese Santoku knife Crafted in Aogami Super (Handle detail)

A Japanese Santoku knife Crafted in Aogami Super (front view detail)

A Japanese Santoku knife Crafted in Aogami Super (Engraving Detail)

A Japanese Santoku knife Crafted in Aogami Super (normal view)

A Japanese Santoku knife Crafted in Aogami Super (in box)

Santoku Japanese Knife made with Aogami Super steel, wooden handle. Size detail.

Santoku Aogami Super Steel, Anryu Cutlery 6.5" (165 mm)

€115,00

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Delivery estimated between 21 March and 27 March.
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100% made in Japan, crafted with integrity and ethical labor practices.

Enjoy the unmatched sharpness and durability of this Santoku knife, crafted from legendary Aogami Super steel by Hitachi Metals in Shimane. Inspired by Echizen’s thin, long-lasting blades, it’s a versatile tool for all your kitchen tasks.

Product Details

Total length: 310mm (12.2")
Blade length: 165mm (6.5")
Weight: 134.2g (4.7oz)
Blade structure: Double-edged Honwarikomi (three-layer structure)
Blade material: Yasugi Steel - Aogami Super
Handle material and color: Wentz pattern wood + plastic muzzle.
Bladesmith: Anryu Cutlery (安立刃物)

Usage

This all-purpose kitchen knife tackles any chopping task with ease.
Experience the superior sharpness of steel that bites cleanly through ingredients, delivering a crisp cut every time.

Key Features

Tsuchime hammered finish: Creates tiny air pockets that prevent food from sticking to the blade.
Yasugi Steel- Aogami Super: High-quality steel for long-lasting sharpness.
Black to silver finish: Beautiful Damascus aesthetic with a protective layer against rust.
Echizen-inspired thin blade: Offers a crisp and clean cutting experience.
“Wa” handle design: Provides a comfortable and traditional grip.

Care Guide

Handwash only
Avoid metal scrubs and harsh detergents.
This knife is particularly susceptible to moisture. Wash and dry your knife thoroughly after each use. Avoid soaking or storing it wet.
Do not cut hard foods like bones and frozen items to protect the blade from chipping.

Crafted in

Discover the artistry of Echizen, a region with a blade-making heritage that spans seven centuries.

Which steel to select?

Japanese kitchen knives are made from different types of steel, each with its own unique qualities.
Click below to find the one that's just right for you.

Which Knife to choose?

Japanese knives come in a variety of shapes and qualities, each designed for specific kitchen tasks.
Click below to find the ideal one for your needs.