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 Walnut-Wood 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 Walnut-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.
This was not our first Fu-Rin-Ka-Zan. I love the knives from JCK and buy them to give as gifts. Everyone uses them to the exclusion of every other knife in their kitchen.
C'est mon premier couteau japonais, je n'ai jamais connu une qualité aussi exceptionnel, le tranchant tient longtemps. En terme d'esthétisme je le trouve magnifique a chacun d'en juger. En revanche certaines précautions sont a connaitre, c'est un acier avec une teneur en carbone relativement élevé, de se fait il faut le laver et l'essuyer rapidement si l'on veux éviter toute rouillés. Très satisfait je recommande, j'économise pour l'acheter un autre couteau. Excellent knife This is my first Japanese knife, I have never known such exceptional quality, the edge lasts a long time. In terms of aesthetics I find it magnificent for everyone to judge. On the other hand, certain precautions should be known, it is a steel with a relatively high carbon content, so it must be washed and wiped quickly if we want to avoid any rust. Very satisfied I recommend, I save to buy another knife.
Very well balanced, weight on the blade, thick blade with great edge retention
experience was very good the product arrived on time and well packaged the knife is just great and super sharp thank you for great service
This knife is so beautiful, cuts so well, and shipping was very fast. Cannot recommend enough. Thank you.