Set consisting of knife and blade guard
Description Japanese Santoku Knife 165 mm
A Santoku knife is a versatile all-purpose kitchen knife originating from Japan. The name "Santoku" means "three virtues" or "three uses" and traditionally refers to its ability to efficiently perform three types of tasks: slicing, dicing, and mincing.
This Japanese Santoku knife has a very high-quality hard edge due to its HRC value of 60.
The HRC value, Rockwell-C grade, indicates the hardness of the knife blades, a hardness that varies depending on the steel from which the knives are made. The strength of the steel affects the sharpness of the knife blade depending on its use. All very inexpensive knives have an HRC value well below 52. Their blades can be damaged very quickly because they are very flexible. Very high-quality knives, such as this Santoku knife, have an HRC value of 58 to 63. Their edge is high-quality and lasts significantly longer.
The length of the blade is 165 mm, its thickness 1.8 mm. The steel core is a blue steel core No. 2 (1.05 to 1.15% carbon).
The attached bell guard was made from Honoki magnolia.
About the manufacturer
Aoki Ichiro, founder of the cutlery company Aoki Hamono, moved to Sakai in 1947, shortly after World War II. Sakai was already a traditional knife-making center south of downtown Osaka at that time. He named his brand after his eldest son: SAKAI TAKAYUKI. The range was quickly expanded to include all kinds of kitchen knives. Meanwhile, the third generation now runs the family business.
Blade forging in Sakai has a 600-year tradition. The production of Sakai knives has always followed a shared work system. Blacksmiths and sharpeners have their workshops scattered throughout the city and work alternately on the knives, passing them from one to the other. Aoki Hamono designs knives, finds the right craftsmen for the work, and takes care of marketing.
Aoki Hamono also has its own very famous forge, known as the "Sanpo Workshop." It is the kingdom of master blacksmith Doi Itsuo (who has worked for Aoki Hamono for 3 generations) and master knife maker Yamatsuka Mitsuo and his sons.
use
The Santoku knife is suitable for various uses, making it an all-purpose knife.
A sharpening stone is recommended for sharpening. Please remember that knives must be washed after each use in hot water, with natural soap, and never with dishwashing detergent. They must be dried immediately and then ideally lightly oiled with a vegetable oil (olive oil or neutral vegetable oil).
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