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GR Aogami Santoku Knife Japanese
GR Aogami Santoku Knife Japanese
GR Aogami Santoku Knife Japanese
$140

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Hitohira GR Aogami Damascus Steel | 165mm Santoku Knife (B Finish)

Something different in the world of Damascus steel Japanese knives... high carbon steel throughout. A very sharp and agile knife with a comfortable handle and lovely balance.

 

This version is a B-Finish, there are apparently some very small marks (we could not find any issues at all on most of them however). Some have very minor marks, barely noticeable. Absolute bargain at this price, be quick  

  • Hitohira GR Aogami Damascus Steel Japanese Knife
  • 165mm Santoku Knife
  • Yasuki Blue (Aogami) #2
  • High Carbon Damascus Clad
  • Ho Wood Handle, Plastic Ferrule
  • Crafted in Japan
  • 166mm Blade Edge Length / 306mm Overall Length / 2.1mm Blade Thickness / 46mm Height / 77g
  

* As our kitchen and chef knives are hand-made (some with natural materials like timber), small variation to size and colour may occur.

* High carbon steel kitchen knives will change colour (patina) over time and require a small amount of care to prevent surface rust. Even though this can easily be removed if it does occur, we recommend you hand wash and thoroughly dry after each use, do not use a dishwasher. For extended storage, coat in an oil like our Tsubaki..

  
Japanese Kitchen Knives & Whetstones Australia 

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
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