Santoku Aogami 170mm Kisuke

Kisuke Santoku 170mm - The Japanese all-rounder for the kitchen

In the region of Saitama, Japan north of Tokyo lies the forge whose history goes back to 1872. Already in the fifth generation, high-performance blades for kitchen knives are forged purely by hand. Manaka-san is the blacksmith of this knife. He has gradually acquired his knowledge and developed innovative methods to advance the craft of knifemaking. From his products you can see that the tradition of knifemaking is alive and fascinating. The Santoku knife is a classic Japanese chef's knife in terms of its 3-ply blade construction and surface finish. The blade core and thus the cutting edge is made of Blue #2 steel, also called Aogami 2. Blue #2 steel is one of the most widely used knife steels in Japan and can be very easily ground to a very sharp edge. The outer sheath steel consists of a softer steel that is split open during forging. The hard blade steel is inserted into this split. Through a lot of work and with experience, the steels are united and the blade is forged. The final result is a blade structure according to the Warikomi Awase method and a blade ground on both sides. The blade surface in the area of the outer sheath steel also has a burned and hammered surface texture, the Tsuchime Kurouchi finish. The burnt surface protects the blade from corrosion and is a visual highlight.

The knives from Manaka-san are sought after worldwide and therefore usually sell out quickly. Delivery times of more than a year are the rule and show how knife experts rate its products.

This Santoku has a blade length of 170mm and a weight of about 127 grams. It has a classic santoku blade shape, but the blade radius is long compared to many other santoku knives, allowing for large cradle cuts for medium sized items such as carrots or potatoes. The Santoku is an ideal all-purpose knife for rough cutting of meat, fish, fruit and vegetables, but it can handle precise work just as confidently. Compared to the Manaka-san Gyuto knife, the Santoku has a higher blade and the blade tip has a greater angle. The center of gravity of the knife is towards the blade, making the kitchen knife very agile to wield. This knife is suitable for any chef, professional or amateur, and impresses with design and performance.

• Length blade: 170mm
• Height blade: 46mm
• Length handle: 127mm
• Length knife: 317mm
• Weight: 130g
• Handle: Walnut
• Hardness of core steel: 63-64HRC
• Core steel: Blue#2
• Sheath steel: Non-stainless carbon steel
• Blade structure: 3-ply according to Warikomi Awase

PRODUCT AN CARE INSTRUCTIONS

• This knife is not suitable for hard cuts such as bones and frozen food.
• These knives should never be put in the dishwasher and must be rinsed and dried by hand after each use to ensure long life.
• If not properly cared for, these blades tend to rust. Regular treatment with oil is also recommended.
• As the knives are handmade, each individual knife is unique.
• This also means that the knives may differ slightly in appearance.