Yajū AOS Tsuchime Santoku 180mm
SPECIFICATIONS
Knife Style: Santoku
Steel Type: Carbon Steel (Stainless Clad)
Blade Material: Aogami Blue Super
Blade Finish: Tsuchime (San-mai 三枚)
Blade Hardness: 64HRC (+/-1)
Bevel: Double
Handle: Pakkawood
Blade Size: 180mm
Heel Height: 45mm
Spine Thickness: 2.00mm
Weight: 185g
Made in Japan from hammered Aogami Super steel — one of the hardest and most refined Japanese steels ever produced by Hitachi Metals. In other words, it’s incredibly sharp and holds its edge impressively long. The carbon steel core is clad with SUS405 stainless steel, giving most of the blade excellent resistance against oxidation while keeping that crisp carbon-steel bite.
The Santoku, meaning “three virtues,” earns its name from its versatility — excelling at slicing, dicing, and chopping. With its balanced 180mm length and flat profile, it’s ideal for clean, controlled cuts on vegetables, meat, and fish. The slightly rounded tip allows smooth transitions between push and rocking cuts, making it a go-to everyday knife in many Japanese homes.
Compared to a Western chef’s knife, the Santoku is typically lighter, thinner, and designed for precision — giving you that effortless glide through ingredients with every stroke.
SPECIFICATIONS
Knife Style: Santoku
Steel Type: Carbon Steel (Stainless Clad)
Blade Material: Aogami Blue Super
Blade Finish: Tsuchime (San-mai 三枚)
Blade Hardness: 64HRC (+/-1)
Bevel: Double
Handle: Pakkawood
Blade Size: 180mm
Heel Height: 45mm
Spine Thickness: 2.00mm
Weight: 185g
Made in Japan from hammered Aogami Super steel — one of the hardest and most refined Japanese steels ever produced by Hitachi Metals. In other words, it’s incredibly sharp and holds its edge impressively long. The carbon steel core is clad with SUS405 stainless steel, giving most of the blade excellent resistance against oxidation while keeping that crisp carbon-steel bite.
The Santoku, meaning “three virtues,” earns its name from its versatility — excelling at slicing, dicing, and chopping. With its balanced 180mm length and flat profile, it’s ideal for clean, controlled cuts on vegetables, meat, and fish. The slightly rounded tip allows smooth transitions between push and rocking cuts, making it a go-to everyday knife in many Japanese homes.
Compared to a Western chef’s knife, the Santoku is typically lighter, thinner, and designed for precision — giving you that effortless glide through ingredients with every stroke.
Description
SPECIFICATIONS
Knife Style: Santoku
Steel Type: Carbon Steel (Stainless Clad)
Blade Material: Aogami Blue Super
Blade Finish: Tsuchime (San-mai 三枚)
Blade Hardness: 64HRC (+/-1)
Bevel: Double
Handle: Pakkawood
Blade Size: 180mm
Heel Height: 45mm
Spine Thickness: 2.00mm
Weight: 185g
Made in Japan from hammered Aogami Super steel — one of the hardest and most refined Japanese steels ever produced by Hitachi Metals. In other words, it’s incredibly sharp and holds its edge impressively long. The carbon steel core is clad with SUS405 stainless steel, giving most of the blade excellent resistance against oxidation while keeping that crisp carbon-steel bite.
The Santoku, meaning “three virtues,” earns its name from its versatility — excelling at slicing, dicing, and chopping. With its balanced 180mm length and flat profile, it’s ideal for clean, controlled cuts on vegetables, meat, and fish. The slightly rounded tip allows smooth transitions between push and rocking cuts, making it a go-to everyday knife in many Japanese homes.
Compared to a Western chef’s knife, the Santoku is typically lighter, thinner, and designed for precision — giving you that effortless glide through ingredients with every stroke.
