Talented forge smith Master Yamamoto, of Takefu City, recently finished these traditional hammer forged Aogami Super Knives. The blade core is made from Japan’s premium high carbon steel, Hitachi Aogami Super ("Blue Paper Super Steel") (HRc. 64) and it has been sandwiched between two layers of soft, corrosion-resistant stainless steel. Because Aogami Super steel 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.
When we carefully inspect the Aogami Super blade, we see a vivid cladding layer line and, around the blade core, there appear to be beautiful clouds (Created by media blasting). Master Yamamoto decided to name this finishing style 雲海, or "Sea Clouds". We think this great name really captures the essence of these new Fu-Rin-Ka-Zan Aogami Super knives. At fist glance they have a simple appearance, but if you look closer, you will clearly sense the craftsman's passion for these knives.
Each knife is fitted with a comfortable, octagonal Chestnut wood handle, which has a Black Pakkawood ferrule.
Now you can enjoy a knife that has not only has the looks of a classic Japanese traditional-style finish, but also an Aogami Super blade that will offer 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 "Sea Clouds" Aogami Super Wa 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 Chestnut Wood 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.
the knife came in sharp, fit and finish is good as well. Choi and spine is polished to ensure a comfortable holding. Gets screaming sharp once I thinned the edge a bit more. The only negative is that the wood handle is a bit dry. I rub it with some mineral oil over night, and it gets better. Overall, very nice knife
My all around kitchen knife at this point. Sharpens easily, holds a great edge and is beautifully constructed. Thank you Koki for making this gem available.