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This knife is forged by Nao Yamamoto from Aogami Carbon steel. The knife starts a bit thicker before finishing thin, making it suitable for less delicate ingredients. The hard core is protected by two layers of carbon steel with a kurouchi and tsuchime finish, making it look tough.
Carbon steel
This santoku is made of Japanese Aogami Super Blue Paper Steel (63 Hrc). This is a carbon steel that is razor-sharp to sharpen and easy to maintain. So this knife does need to be dried well after each cutting task but cuts finer than any stainless knife.
Carbon Damask
The hard Aogami Core layer (63 HRC Rockwell) is protected by several layers of softer carbon steel. These layers have had a Tsuchime (hammer machining) process that makes food less likely to stick. Also, the upper part of the blade is not polished so the dark forging skin is still visible. This also helps against food sticking.
Patina
Because the hard core layer will discolor over time (it gets a patina layer) you get to see a nice separation of core and protective layers. This knife is only going to look tougher the more often you use it.
Octagon Handle
The octagonal handle is made of rosewood and has a head of pakka wood. This type of wood holds up well to moisture and does not require regular oiling.
Specification
| Product Details | |
| Type | Knife |
| Category | Knives |
| Series | Nao Yamamoto Aogami Super Tsuchime |
| Weight | 85 grams |
| Details Blade | |
| Steel Property | Carbon |
| Type of knife | Petty |
| Steel grade | Aogami Super |
| Hardness(Rockwell HRC) | 63 |
| Blade finish | Kurouchi |
| Origin of steel | Japan |
| Blade length | 140 mm |
| Total length | 265 mm |
| Blade height | 31 mm |
| Blade Thickness (heel) | 3.6 mm |
| Blade Thickness (centre) | 2.2 mm |
| Blade Thickness (1cm from tip) | 0.7 mm |
| Sharpening | Double Bevel |
| View More | |
| UPC | 6154431047098 |
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