This 165 mm santoku in Aogami #1 (Blue Steel #1) pairs the tall profile of the type, which provides good knuckle clearance on the board, with an acier that holds a very fine edge over time. The santoku's three uses, vegetables, meat and fish, are all well served here: the rounded tip orients the blade toward a push-cut motion rather than a rocking one, which suits both dense vegetables and precise slicing tasks.
Construction is not confirmed in the available data. The handle is magnolia (hōnoki), a light, fine-grained wood, fitted in wa style with a dark collar contrasting against the pale body of the handle. Magnolia is the most common wa handle wood in traditional Japanese cutlery: odour-neutral and lightweight, it lets the balance of the knife sit naturally forward toward the blade.
Aogami #1 (Blue Steel #1) is produced by Hitachi Metals from a Shirogami base with added chromium (0.2,0.5%) and tungsten (1.5,2.0%), and a higher carbon content than Aogami #2 (1.25,1.35%). This composition gives it stronger edge retention than its counterpart, at the cost of slightly more brittleness at the apex: Aogami #1 requires more passes on the stone than Shirogami to restore its edge, but holds that edge longer between sharpenings. Like all Yasugi carbon steels, it develops a progressive patina with use, which is normal and expected.
Care
Wipe the blade dry immediately after each use. Do not allow acidic residue to sit on the steel. A light coat of camellia oil on the blade before storage protects against rust. Never put in the dishwasher.
