The Santoku is the most popular knife in the Japanese home and considered to be an all rounder in the kitchen. The meaning of Santoku is the “three virtues” in Japanese and is a reference to its multi purpose and versatility. It can be used to prepare fish, chicken and most fruits and vegetables but is too small for large food items like watermelons and bigger cuts of meat. The Santoku is great as an alternative if you have a larger chef’s knife as most Santokus come in at around 165mm to 180mm its easy to handle and has a snubbed nose to it.

Aogami, or Blue Steel #1, has the same carbon content as White Steel #1 — the difference is the addition of tungsten and chromium to the material. These additions add specific qualities to already high-quality steel. Aogami (Blue Steel #1) has about 1.3% carbon and 0.4% chromium added to the basic white paper. It has a practical hardness of 61 to 64 HRC. It’s high-grade Japanese steel that strengthens the heat treatment characteristics and wear resistance by adding chromium and tungsten to white steel. The sharpness lasts longer and cuts smoothly, so the cut is finished clean.

Weight: 179g

Handle Material: Black, Ebony with Silver Ring

Handle Length: 133mm (5.2")

Blade Length: 170mm (6.6")

Blade Depth: 46mm

Thickness at spine: 2.7mm

Thickness at tip: 0.3mm

Cutting Edge: Double 50/50

Blade Material: Blue #1 Soft Iron Cladding

Hardness (Rockwell scale): 61 - 62

Layers: 33