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Tsunehisa Aogami (Blue) #2 Santoku 180mm

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Original price $125.00
Current price $121.00

Total Knife Length:

310mm 

Blade Length Tip to Heel:

180mm 

Blade Height:

46mm

Blade Width at spine:

1.7mm

Total Weight:

171 grams / 6.0 ounces

Steel Type:

Aogami #2 / Blue # 2 w/ Stainless Cladding

Rockwell Hardness:

61-63

Handle Materials:

Black Pakkawood w/ stainless bolster 

 

This Santoku Features Aogami #2 also known as Blue #2 steel wrapped in soft stainless cladding. A nashiji finish will help with food release and its lightweight make it very nimble. Mounted with a western style Black Pakkawood handle with a welded stainless bolster. 

The Santoku Bocho (meaning "three Virtues" or "Three uses") rivals the Gyuto for our most popular knife. It gets its popularity from its versatility and ability to tackle a wide range of tasks. They typically range in size from  130mm to 200mm have a flat edge with little to no belly and a "sheepsfoot" blade shape. Santokus are very popular among home cooks due to their versatility and to them having a slightly smaller size than a gyuto. Because a home cook tends to have a smaller space available to them and is prepping less quantity than in a professional the smaller size of a santoku makes it an excellent choice for a general purpose knife. The smaller size also makes for a great "line knife" for a professional chef or cook when space is limited during service. The size also make it great for prepping smaller items for service. 

Knife Care Tips

    • Never use this knife to cut through frozen foods, bones or other hard items. 
    • After use be sure to wash using warm water, dish soap and a soft non-abrasive cloth or sponge. 
    • Dry knife immediately after washing to avoid corrosion.
    • If storing for an extended period of time use a knife oil like the one found here https://thekniferoll.com/collections/sharpening-accessories/products/tsubaki-knife-oil
    • For edge maintenance and sharpening use whetstones, strops, or a fine ceramic honing rod. Avoid oil stones, diamond stones and steel rods
    • Some high carbon knives will need to be wiped  dry periodically during use if cutting highly acidic foods to avoid corrosion.