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Sakai Takayuki Santoku 170mm (6.7") Kurouchi Aoniko / Blue Steel #2

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Sakai Takayuki Santoku 170mm (6.7") Kurouchi Aoniko / Blue Steel #2



Interested in boosting your kitchen experience?  

This Sakai Takayuki Aoniko (Blue Steel #2) Japanese Santoku knife with Walnut handle will definitley quench that thirst! High carbon Blue Steel #2 is able to be sharpened to a razors edge and will retain the edge for a very long time. With good hand clearance and a gentle edge curve this Japanese Santoku knife is one of our most popular sellers! 

Ideal for: Chopping, slicing, dicing, and julienning.

Useful on food types: Small to medium proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.

Santoku Knife
Blade Material: Kurouchi Aoniko (Blue Steel #2) Carbon Steel
Blade Length: 170mm (6.7") 
Edge Type: Double Bevel
Handle: Japanese Style, Walnut

Weight: 130 g
Blade Width: 46 mm
Blade Thickness: 3 mm
Handle Length: 133 mm
Handle Thickness: 18 mm

Enhance your cooking with an Aoniko (Blue Steel #2) Japanese Santoku knife

The blade has a stunning custom finish with stately atmosphere. Black finish is an old-fashioned Japanese style of kitchen knife finishing method. The method does not scrape the entire surface of the blade that has been hardened by quenching, but leaves the black portion of the side other than the blade. This blade is made of Aogami number 2 (blue steel #2) with excellent sharpness and durability.  This blade needs to be cared for more than stainless steel as it will rust easier, water should be removed immediately.





Interested in boosting your kitchen experience?  

This Sakai Takayuki Aoniko (Blue Steel #2) Japanese Santoku knife with Walnut handle will definitley quench that thirst! High carbon Blue Steel #2 is able to be sharpened to a razors edge and will retain the edge for a very long time. With good hand clearance and a gentle edge curve this Japanese Santoku knife is one of our most popular sellers! 

Ideal for: Chopping, slicing, dicing, and julienning.

Useful on food types: Small to medium proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.

Santoku Knife
Blade Material: Kurouchi Aoniko (Blue Steel #2) Carbon Steel
Blade Length: 170mm (6.7") 
Edge Type: Double Bevel
Handle: Japanese Style, Walnut

Weight: 130 g
Blade Width: 46 mm
Blade Thickness: 3 mm
Handle Length: 133 mm
Handle Thickness: 18 mm

Enhance your cooking with an Aoniko (Blue Steel #2) Japanese Santoku knife

The blade has a stunning custom finish with stately atmosphere. Black finish is an old-fashioned Japanese style of kitchen knife finishing method. The method does not scrape the entire surface of the blade that has been hardened by quenching, but leaves the black portion of the side other than the blade. This blade is made of Aogami number 2 (blue steel #2) with excellent sharpness and durability.  This blade needs to be cared for more than stainless steel as it will rust easier, water should be removed immediately.



$199.00
Sakai Takayuki Santoku 170mm (6.7") Kurouchi Aoniko / Blue Steel #2—
$199.00

Description



Interested in boosting your kitchen experience?  

This Sakai Takayuki Aoniko (Blue Steel #2) Japanese Santoku knife with Walnut handle will definitley quench that thirst! High carbon Blue Steel #2 is able to be sharpened to a razors edge and will retain the edge for a very long time. With good hand clearance and a gentle edge curve this Japanese Santoku knife is one of our most popular sellers! 

Ideal for: Chopping, slicing, dicing, and julienning.

Useful on food types: Small to medium proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.

Santoku Knife
Blade Material: Kurouchi Aoniko (Blue Steel #2) Carbon Steel
Blade Length: 170mm (6.7") 
Edge Type: Double Bevel
Handle: Japanese Style, Walnut

Weight: 130 g
Blade Width: 46 mm
Blade Thickness: 3 mm
Handle Length: 133 mm
Handle Thickness: 18 mm

Enhance your cooking with an Aoniko (Blue Steel #2) Japanese Santoku knife

The blade has a stunning custom finish with stately atmosphere. Black finish is an old-fashioned Japanese style of kitchen knife finishing method. The method does not scrape the entire surface of the blade that has been hardened by quenching, but leaves the black portion of the side other than the blade. This blade is made of Aogami number 2 (blue steel #2) with excellent sharpness and durability.  This blade needs to be cared for more than stainless steel as it will rust easier, water should be removed immediately.



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