Yoshihiro Aoko Blue Steel Stainless Clad Santoku Japanese Knife 7'' (180mm) Black Pakkawood HandleProduct Code: AOSA180
The inner core is forged of high carbon Blue Steel and is sandwiched in the traditional method of Warikomi between two layers of stainless steel. With a hardness on the Rockwell scale of 62-63, Blue Steel #2 is prized for its ability to form extremely sharp edges and its excellent edge retention.
The Yoshihiro 7" Blue Steel Santoku Japanese Chefs Knife is designed for multipurpose use and is great for home chefs. Handcrafted with consideration for all tasks, this knife has a good balance of length, curve, and height. It is great for slicing, chopping, and dicing and for use with meat, fish, and vegetables. Forged with blue steel #2 and clad with softer steel on the sides, giving it a HRC of 62-63, this knife was made to be durable. It is more forgiving to exposure of water, while still having superior edge retention and ease of sharpening thanks to its hard steel core. Its beautiful texture, made from the hammered steel surrounding the blade, gives this knife an elegant look while also keeping food from sticking to it. With its black, pakkawood handle, this blue steel Santoku knife is great for those who want a professionally made knife for home use. The Yoshihiro 7" Blue Steel Santoku Japanese Chefs Knife includes a magnolia wood saya cover, knife oil, and rust eraser set.
Care & Sharpening:
Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.
|HRC||62-63||Handle Material||Black Pakkawood
|Grade||Aoko Blue Steel Stainless Clad
||Bolster Material||Stainless Steel
|Stain Resistant||Yes, except along the cutting edge||Handle Shape||Western|
|Blade Material||Blue Steel #2||Saya Cover||Optional|
|Edge Angle||Double Edged|