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Tadafusa Aogami | 170mm Santoku Knife (Stainless Clad)
$229
Crafted in Niigata Japan from Aogami (blue) high carbon steel and stainless cladding (for easier maintenance). The handle is a stand-out, what is called a "fusion" - half way between a western handle (comfortable for most) and the Japanese style. At this price there is very little that comes close to the performance. The perfect introduction to carbon steel and Japanese knives.
- Tadafusa Japanese Chef Knife
- 170mm Santoku Knife
- Aogami (Blue) #2 - High Carbon Steel
- Soft Stainless Cladding
- Walnut Fusion Handle
- Crafted in Japan
- Edge Length: 177mm | Overall Length: 317mm | Blade Height: 47mm | Weight: 170g
- Blade Thickness: (A) 2.9 (B) 1.9 (C) 1.2
* High carbon steel (found in the core / edge of this chef knife) will change colour (patina) over time. Some care is required to prevent rust.
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Japanese Kitchen Knife | Santoku (Home Cook Knife)
The Santoku, or home cook knife, is a versatile kitchen knife widely used throughout the world. It is one of the better starting points into Japanese knives.
Like it's larger cousin, the Gyuto, this is your go-to knife for any and all tasks within the kitchen. Generally Santoku knives are smaller in size than Gyuto, making them versatile in smaller home kitchens or for cooks with fledgling knife skills. Both styles of knife are multi-tasking machines that can be used for any and all cooking preparation tasks.
As is the case with most Japanese kitchen knives, the Santoku is thinner & lighter than other western chef knives, they are normally made from harder steel which can hold a sharper edge.
Like it's larger cousin, the Gyuto, this is your go-to knife for any and all tasks within the kitchen. Generally Santoku knives are smaller in size than Gyuto, making them versatile in smaller home kitchens or for cooks with fledgling knife skills. Both styles of knife are multi-tasking machines that can be used for any and all cooking preparation tasks.
As is the case with most Japanese kitchen knives, the Santoku is thinner & lighter than other western chef knives, they are normally made from harder steel which can hold a sharper edge.
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