Kajibei Kurouchi Aogami #2 Damascus Santoku Ebony

Santoku couteau japonais en Aogami #2, finition kurouchi — vue complète

Santoku couteau japonais — profil de lame, finition kurouchi mate

Santoku couteau japonais — biseau poli, contraste avec le corps kurouchi

Santoku couteau japonais — vue du tranchant, construction sanmai

Santoku couteau japonais — détail du talon et de la jonction manche-lame

Santoku couteau japonais — vue du dos de lame, peau de forge kurouchi

Santoku couteau japonais — manche, vue de profil

Santoku couteau japonais en Aogami #2 — vue d'ensemble sur surface neutre

The santoku, 'three virtues': vegetables, meat, fish, is a tall-profile, rounded-tip knife built for push cutting. Its compact format makes it easy to maneuver, and the blade height provides good knuckle clearance on the board. This santoku in Aogami #2 (Blue Steel #2), with its sanmai construction and kurouchi finish, brings together a technically consistent set of choices for a daily-use kitchen knife.

The sanmai construction places an Aogami #2 core with jigane cladding on both sides. This geometry directs the hardness of the steel toward the edge, while the jigane supports the blade and absorbs stress during cutting. The kurouchi finish covers the blade body: matte, slightly textured, left intentionally as-forged. The polished bevel contrasts with this dark surface, marking the visual boundary between the cladding and the edge.

Aogami #2 (Blue Steel #2) is produced by Hitachi Metals from Shirogami #2, with chromium (0.2,0.5%) and tungsten (1,1.5%) added for stronger edge retention between sharpenings, without sacrificing response on the stone. The steel takes a very fine edge and holds it well over time. It develops a progressive patina on contact with moisture and acidic foods, normal and without effect on performance. For those who value faster patina development, Shirogami remains the more reactive option, which has its own appeal depending on preference.

Care

Wipe the blade immediately after use. Never leave the steel in prolonged contact with moisture. Avoid abrasives on the kurouchi zone. Do not wash in a dishwasher. For storage, a light application of camellia oil protects the blade.

By Kajibei

Kajibei Kurouchi Aogami #2 Damascus Santoku Ebony

Size

180mm

Overall length

311mm

Blade height

50mm

Handle to tip length

183mm

Thickness

3.3mm

Edge length

169mm

Weight

0 g

Handle length

128mm

Steel

Aogami #2 with iron cladding

Steel Type

Carbon steel (oxidizable)

Handle length

Kurouchi

Usage

All purpose

Hand Orientation

Ambidextrous

Saya

Not Included

Production

Sanjo/Niigata

$395.00

Store availability

Montréal: In stock

Québec: Out of stock

*Transfer available between stores, contact us at

Description

Care

Maintenance tips

Have it sharpened on a water stone by a professional every year. Store in a dry place. Wash immediately after use and dry completely before storing. Do not let soak. Not dishwasher safe.

Product notes

Please take note

Each handle is unique and may exhibit distinct variations, such as differences in shades or colors in the buffalo horn, which is part of its authentic and handcrafted character.

Guarantee

Every knife carries a lifetime warranty against obvious manufacturing issues. For example, if the handle peels or cracks after a few weeks of proper use. Or if the blade develops a crack from the edge to the spine. These issues are rare, but can occur. In such cases, you will be offered an exchange for the same product or a refund. Since each case is different, it is at our discretion to assess whether our lifetime warranty against obvious manufacturing issues applies.

After-sales service

Is your knife not cutting as well as you expected? Every knife comes with what we call its "original sharpness." We stock over 200 different products, and often multiple copies each. All our products are hand-finished in Japan before shipping, and the "original sharpness" may vary. If you feel your knife isn't cutting to its full potential, please contact us and we'll fix it for you by sharpening it for free!

Oops, did something happen to your blade?

Did your knife fall to the floor, get damaged during a false move, or was it used to cut something too hard? We'll take care of it, we'll support you and your knife, by offering you a sharpening and repair service in-store!

Don't hesitate to contact us or visit our store to get an estimate in just a few minutes!

Livraison et Retour

Quels sont nos tarifs d’expédition ? 
Canada : 15 $ (gratuit pour les commandes de plus de 150 $) États-Unis : 20 $ Reste du monde : 50 $ 

Quels sont les délais de livraison ? 
Nous mettons tout en œuvre pour que votre commande soit traitée dans un délai de 72 heures ouvrables (les fins de semaine ne sont pas incluses) afin d’expédier votre colis le plus rapidement possible. Les délais de livraison varient selon le transporteur. Si vous avez besoin d’une livraison plus rapide, veuillez nous contacter au 514-503-1185. 

Y a-t-il une politique de remboursement ? 
Aucun remboursement n’est accepté. La seule exception concerne les articles défectueux (bien que notre équipe vérifie chaque commande avec le plus grand soin). Si vous recevez un article qui semble défectueux, veuillez nous en aviser dès que possible après la réception. En cas de dommage causé par le transporteur, veuillez conserver tous les articles et emballages d’origine pour une éventuelle inspection par le transporteur. Les articles retournés à Stay Sharp sont aux frais de l’acheteur. Les articles doivent être correctement emballés pour éviter tout dommage et doivent être entièrement assurés. Veuillez également nous fournir le numéro de suivi afin que nous puissions suivre l’état de l’envoi. Les fonds ne seront pas remboursés avant que nous ayons reçu les articles et confirmé que leur état est satisfaisant. Le montant remboursé correspondra au montant payé, moins les frais d’expédition et de manutention, les frais de vente en ligne et tous autres coûts encourus.

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GENERAL PRESENTATION OF SANTOKU

The Santoku knife, or Santoku bōchō, is a versatile Japanese Santoku knife of Japanese origin. Its name literally means "three virtues" or "three uses" in Japanese. Typically measuring between 15 and 18 cm (6 and 7 inches) long, its blade has a flat edge and a curved kamagata tip at an angle of approximately 60 degrees. The term "Santoku" refers to the wide variety of ingredients this Santoku knife can cut, such as meat, fish, and vegetables, as well as the tasks it can perform, such as slicing, chopping, and mincing. These two interpretations emphasize the multi-use and versatility of this Japanese Santoku kitchen knife.

DESIGN AND ERGONOMICS

The blade and handle of the Santoku knife are designed to be well balanced together; their dimensions and weight are not chosen at random! This design allows for precise handling and optimal control of the Santoku knife. The Santoku knife's flat blade provides a maximum cutting surface, which facilitates rocking movements and allows for efficient cutting of food. In addition, the slightly curved tip allows for precision cuts with greater fluidity.

INTENDED USE

The versatility of the Santoku knife makes it a favorite choice for many professional chefs and home cooks. Whether you need to slice thin meat, chop vegetables, or prepare delicate fish, the Japanese Santoku knife is the ideal tool for these tasks. Thanks to its sharp blade and ergonomic design, it allows for precise and even cuts, improving both the texture and cooking of food. How to care for your Santoku knife

In addition to its impressive performance in the kitchen, the Santoku knife is also appreciated for its ease of maintenance. If your Santoku knife is forged from rust-resistant steel, you only need to thoroughly clean and dry the Japanese Santoku knife to prevent corrosion. When used properly, it will retain its sharpness for a long time. It is recommended to sharpen it regularly using a quality ceramic sharpening steel or a leather block to maintain its optimal performance.

ORIGIN AND CONCLUSION

The exact time when the Santoku knife first appeared is uncertain; it is believed to have originated in Japan in the first half of the 20th century. Although its roots can be traced back to older knives in Japanese culture such as the Nakiri and Usuba, the Santoku knife emerged as a response to the changing needs of modern cooking. It was developed to offer increased versatility, capable of handling a variety of ingredients and cutting tasks in a single blade. Over the decades, the Santoku knife has become an iconic knife and a popular choice among Japanese and international chefs. Its influence has spread throughout the world, and today, the (Japanese Santoku knife) is appreciated and used in many kitchens across the globe. In conclusion

In conclusion, the Santoku knife is a versatile Japanese Santoku knife that is essential for all food lovers. Its flat blade, exceptional sharpness, and ergonomic design make it a cutting tool of choice. Whether you are a professional chef or a cooking enthusiast, the Santoku knife will be your ally for precise and exquisite culinary preparations. Don't hesitate to invest in this quality Santoku knife, which will faithfully accompany you in your quest for culinary perfection.

Description

Care

Product notes

Maintenance tips

Guarantee

Customer Reviews

Livraison et Retour

Kajibei Kurouchi Aogami #2 Damascus Santoku Ebony

Size

Overall length

Blade height

Handle to tip length

Thickness

Edge length

Weight

Handle length

Steel

Steel Type

Handle length

Usage

Hand Orientation

Saya

Production

Store availability

Description

Care

Maintenance tips

Product notes

Guarantee

Livraison et Retour

Customer Reviews

ACCESSORIES RECOMMENDED BY OUR EXPERTS

GENERAL PRESENTATION OF SANTOKU

DESIGN AND ERGONOMICS

INTENDED USE

ORIGIN AND CONCLUSION

Customer Reviews

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