Top 9 Aogami Super Blue Steel Knife – Santoku Knives

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1. Yoshihiro

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Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Santoku Knife 7'' 180mm & Saya, Octagonal Rosewood Handle

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Yoshihiro #ad - An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use. Keep dry and oil regularly to prevent oxidation. Our handmade yoshihiro aogami super blue high carbon steel kurouchi series are unparalleled in their performance.

Carbon steel can oxidize if not properly maintained. Santoku is japanese for three virtues referring to the shape of the blade which comprises aspects of the traditional vegetable knife, Usuba, and Gyuto in one knife making it a favorite among chefs and cooks everywhere. Traditional japanese knife making values a sharp edge, which requires attention and care. This knife is complimented with a traditional Japanese Wa-style handcrafted handle that is lightweight and ergonomically welds to the hand for seamless use. Every knife from yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.

The black forged 'kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. The most versatile and one of the most popular knives that a cook can have today is a Japanese all-purpose chefs knife known as a Santoku knife. Sharpening and honing should be done with only water whetstones. From slicing filets of fish fresh from the fish monger to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
BrandYoshihiro #ad
ManufacturerYOSHIHIRO #ad

2. Yoshihiro

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Yoshihiro Mizu Yaki Blue High Carbon Steel Super Kurouchi Kiritsuke Multipurpose Chef Knife 8.25"210mm & Saya Cover

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Yoshihiro #ad - Proudly made in japan and not mass produced. The wideness of the knife with its straight end makes it suited for chopping vegetables while the long curved tip makes it suitable for cutting thin slices in meat or fish. Hand wash and dry only, and do so immediately if working with acidic ingredients. Traditional japanese knife making values a sharp edge, which requires attention and care.

The black forged 'kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Super blue high carbon steel with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy. From dicing, and chopping fresh produce from a farmer’s market to carving a roast chicken straight from the oven, slicing, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Our handmade yoshihiro aogami super blue high carbon steel kurouchi series are unparalleled in their performance.

Do not use on objects such as bones, nutshells, and frozen foods. Sharpening and honing should be done with only water whetstones. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. Every knife from yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
BrandYoshihiro #ad
ModelASKUKI210MHNR

3. Spyderco

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K16GPBNBK, Spyderco Itamae Funayuki Premium Kitchen Knife with 6.29" SUS410 Super Blue Stainless Steel Blade and Burl G-10 Handle, PlainEdge

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Spyderco #ad - Versatile - the elite blades of the itamae Series are paired with traditional "wa-style"octagonal handles made from stunning burl G-10 and highlighted with black G-10 ferrules. Made for the kitchen - translated as "ship going, draw-cutting, " the versatile Funayuki pattern was extremely popular with fishermen.

High performance - each murray carter knife are ground exceptionally thin and straight for superior cutting performance. They feature a signature "Carter Elbow", a distinctive taper from the spine to the point that reinforces the blade's tip. In front of the cutting board - itamae is an extremely prestigious title reserved for highly skilled sushi chefs.

It excels at chopping, and other general kitchen tasks. The murray carter collection's Itamae Series proudly features premium materials and uncompromising craftsmanship. Superior blade steel - the blades of itamae Series knives are expertly crafted from laminated steel consisting of an Aogami Super Blue core clad between layers of SUS410 stainless steel.
BrandSpyderco #ad
ManufacturerSpyderco #ad
Length27.64 Centimeters
Weight0.26 Pounds
Part NumberK16GPBNBK
ModelK16GPBNBK

4. Yoshihiro

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Yoshihiro Aogami Super Blue High Carbon Kurouchi Gyuto 8.25'' 210mm & Saya

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Yoshihiro #ad - Keep dry and oil regularly to prevent oxidation. Super blue high carbon steel with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use.

This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. Every knife from yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art. Our handmade yoshihiro aogami super blue high carbon steel kurouchi gyuto chef knife are unparalleled in their performance. Proudly made in japan and not mass produced.

Carbon steel can oxidize if not properly maintained. The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chef’s knife to make every meal into something special. Traditional japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones.
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ManufacturerYoshihiro #ad

5. Yoshihiro

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Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Kurouchi Sujihiki Slicer Chef Knife Rosewood Handle 9.5'' 240mm & Saya

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Yoshihiro #ad - Traditional japanese knife making values a sharp edge, nutshells, which requires attention and care. From slicing filets of fish fresh from the fish monger to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.

Our handmade yoshihiro aogami super blue high carbon steel kurouchi series are unparalleled in their performance. Carbon steel can oxidize if not properly maintained. Every knife from yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art. Super blue high carbon steel with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy. The sujihiki is a slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient’s freshness.

An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use. Sharpening and honing should be done with only water whetstones. One of the most essential knives a chef can have is a japanese slicing knife known as a Sujihiki knife. The black forged 'kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. Keep dry and oil regularly to prevent oxidation.
BrandYoshihiro #ad
ManufacturerYoshihiro #ad

6. Yoshihiro

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Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Petty Utility Knife 6'' 150mm & Saya

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Yoshihiro #ad - Blade: double-edged / Blade Length: 6 Inch 150mm. High carbon steel Knives require maintenance in order to prevent oxidizing. Super blue high carbon steel core hrC 64-65 is known for its exceptional sharpness, high edge retention, and ease of sharpening. Recommended to purchase Custom-Fit Saya Knife Cover and Knife together. Blade material: aogami super blue High Carbon Steel / Knife Type: Petty Utility knife.
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ManufacturerYoshihiro #ad

7. Takayuki Iwai knives

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Takayuki Iwai Aogami super blue steel Ibuki Kurouchi black finish Gyuto knife 210mm

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Takayuki Iwai knives #ad - Blade: aogami Super blue steel, Double edged. Gyuto 210mm cutting edged length 210mm *approx. Total length 360mm, blade width 48mm, blade thickness 2 to 4mm, 200g *approx. Handle : rose wood D shape w/ Plywood bolster. Made in japan, A brand new.
BrandTakayuki Iwai knives #ad
ManufacturerIbuki #ad

8. Yoshihiro

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Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Gyuto Chef’s Knife 8.25'' 210mm & No Saya, Octagonal Rosewood Handle

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Yoshihiro #ad - Do not use on objects such as bones, nutshells, and frozen foods. From slicing filets of fish fresh from the fish monger to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional. Sharpening and honing should be done with only water whetstones.

Every knife from yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use. Proudly made in japan and not mass produced. The most versatile and essential of all knives a cook can have is a Japanese chefs knife known as a Gyuto knife. Super blue high carbon steel with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy.

Keep dry and oil regularly to prevent oxidation. Traditional japanese knife making values a sharp edge, which requires attention and care. Our handmade yoshihiro aogami super blue high carbon steel kurouchi series are unparalleled in their performance. This knife is complimented with a traditional Japanese Wa-style handcrafted handle that is lightweight and ergonomically welds to the hand for seamless use. The gyuto is a japanese chefs knife with a curved blade that smoothly rocks back and forth and has an extended tip for quick chopping that can be used to cut meat, fish, and vegetables.
BrandYoshihiro #ad
ManufacturerYOSHIHIRO #ad
Weight0.37 Pounds
Part NumberASKUGY210SH
ModelASKUGY210SH

9. Yoshihiro

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Yoshihiro Aogami Super Blue High Carbon Kurouchi Petty Kiritsuke Utility Knife 6'' 150mm & No Saya

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Yoshihiro #ad - Keep dry and oil regularly to prevent oxidation. The black forged 'kurouchi' finish consists of the carbonized coating created during heat treating and provides for a characteristic look and a rustic aesthetic to the blade. An optional and recommended protective wooden sheath called a Saya can be purchased together, which protects the knife and adds to its appearance when not in use.

This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. Every knife from yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art. Carbon steel can oxidize if not properly maintained. Super blue high carbon steel with a hardness on the Rockwell scale of 64-65 is considered to be the top of its class in high carbon steel metallurgy. Our handmade yoshihiro aogami super blue high carbon steel kurouchi series are unparalleled in their performance.

Sometimes called a utility knife, the petty kiritsuke is a smaller version of a chefs knife but is bigger than a Paring knife. The petty kiritsuke will soon become the go-to knife in your kitchen. Traditional japanese knife making values a sharp edge, nutshells, which requires attention and care. Proudly made in japan and not mass produced. From dicing, slicing, and chopping fresh produce from a farmer’s market to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
BrandYoshihiro #ad
ManufacturerYoshihiro #ad