Talented forge-smith Master Yamamoto, of Takefu City, recently finished these unique Kurouchi (“Black-forged”) finished Aogami Super Knives. The blade core is made from Japan’s premium high carbon steel, Hitachi Aogami Super (“Blue Super Steel”) (HRc. 64), is sandwiched between two layers of corrosion-resistant, soft stainless steel – a steel that is not often combined with a Kurouchi finish. Because Aogami Super is somewhat corrosion-resistant, these knives should not require a lot of maintenance. However, please note that the exposed blade core can discolor or rust if it is exposed to acid, salt or water for a long time.
Each knife is fitted with a comfortable octagonal Red-Sandalwood handle, which has a Black Pakkawood ferrule that nicely complements the black Kurouchi blade.
Now you can enjoy a knife that has not only a powerful traditional-style Kurouchi finish, but also an Aogami Super blade that offers outstanding cutting performance and edge holding!
The tall blade and rounded nose / tip of the Santoku make it a versatile knife that is well suited to cutting meat, fish, or vegetables; Hence it’s name, which literally means “Three-purpose”. The Santoku is often recommended as a multi-purpose kitchen knife. Compared to a Western-style handle, the lightweight traditional Japanese handle of the Wa Santoku knife moves the balance point of the knife further towards the tip, which makes it feel more nimble and precise.
Knife Model: Fu-Rin-Ka-Zan Aogami Super Kurouchi Series Wa Santoku
Blade Material: Aogami Super with Stainless Steel Cladding
Rockwell Hardness (HRc): 64
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagonal Red-Sandalwood Handle with Black Pakkawood Ferrule
Saya Included: No.
Wa Santoku 170mm (6.6")
This knife comes with 50/50 double bevel edge geometry for both right-handed and left-handed use.
Please Note: In general, Japanese Kitchen Knives are designed for right hand use and their blades have a relatively strong convex grind on the right-hand side and relatively weak convex grind (almost straight) on the left-hand side. However, double bevel edge knives with a 50/50 grind can be used by both right-handed and left-handed people without any problems.
We believe that Japanese knives have the best quality and cutting performance in the world, and we hope that you will enjoy the fine craftsmanship and sharp edge of your new knife. With proper care, your new Japanese knife will be your faithful cooking partner for many years to come.
The Carbon Steel blade core of this kitchen knife can discolor or rust easily. Consequently, extra care and attention are required to prevent it from rusting.
My first Japanese Aogami Super knife and it won‘t be my last! The cutting performance is outstanding!
The Fu-Rin-Ka-Zan Wa Santoku 170mm (6.6 inch) knife is now my 3rd in my collection and I am very pleased with it. It is pleasant in weight, of course, as expected very sharp and super handling. It also looks great, so also an optical enrichment. I always very happy to reach for this knife, which by the way also cuts steaks very well. He must be maintained, yes, but everything that is unusual requires now times for the care, you want to still have a long time with him to joy. The only thing I regret is that I have not bought a longer blade ;) Definitely not my last knife from Japan!
Great Knife, Great Sharpness out of the box, well balanced and you can’t beat the price.
Wonderful. It is the only knife my wife will use with the exception of a slightly different one I bought her two years ago.
This knife is for me personally my most favorite knife by now. I did order it to have an additional small knife to use every now and then, but by now the knife has become my standard go-to knife. I do like the steel, I like a lot the wood material and the overall look. The small size is entirely sufficient for almost any of my work and having less blade to sharpen makes me do it more often. All in all this knife will be used a lot in my hands.