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oul-aogami-super-kurouchi-tsuchime-santoku-165mm
  • oul-aogami-super-kurouchi-tsuchime-santoku-165mm
  • Blue Super steel core with stainless tsuchime cladding detail
  • Traditional Japanese wa-handle with buffalo horn ferrule
  • Octagonal darkened oak wa-handle on 165mm Santoku with a maker's stamp
  • Choil shot showing grind and thin cutting edge geometry
  • Kurouchi blacksmith finish on Aogami Super Santoku blade
  • Hand-hammered tsuchime texture improving food release
  • oul-aogami-super-kurouchi-tsuchime-santoku-165mm
  • Blue Super steel core with stainless tsuchime cladding detail
  • Traditional Japanese wa-handle with buffalo horn ferrule
  • Octagonal darkened oak wa-handle on 165mm Santoku with a maker's stamp
  • Choil shot showing grind and thin cutting edge geometry
  • Kurouchi blacksmith finish on Aogami Super Santoku blade
  • Hand-hammered tsuchime texture improving food release
OUL Aogami Super Kurouchi Tsuchime Santoku // 165mm

OUL Aogami Super Kurouchi Tsuchime Santoku // 165mm

$199.00 USD
Shipping calculated at checkout.

The Santoku knife, meaning “three virtues,” is a versatile Japanese kitchen knife designed for slicing, dicing, and chopping meat, vegetables, and fish with ease. Its broad, short blade provides precision and efficiency, making it ideal for a wide range of cutting tasks in both professional and home kitchens.

This Santoku features a stainless-clad construction with a premium Aogami Super (Blue Super) steel core, prized for its exceptional edge retention, fine grain structure, and ease of sharpening. Widely favored by professional chefs, Aogami Super steel takes an extremely sharp edge and maintains long-lasting cutting performance for demanding kitchen work.

The blade is finished with a bold hand-hammered tsuchime pattern and a traditional kurouchi finish, often called the “blacksmith’s kiss.” This forged, textured surface gives the knife a distinctive rustic look while improving food releaseand reducing sticking during prep.

Completed with an octagonal magnolia wood handle and a buffalo horn ferrule, this Santoku offers excellent balance, a secure pinch grip, and a comfortable, natural feel in hand

Key Features:

  • Santoku 165mm (Three Virtues Knife) – Designed for slicing, dicing, and chopping vegetables, meat, and fish

  • Aogami Super (Blue Super) Steel Core – Ultra-high carbon steel for exceptional sharpness and long-lasting edge retention

  • Rockwell Hardness: 63–64 HRC – High-performance hardness for demanding prep work

  • San Mai Construction – Stainless-clad carbon steel core for strength and easier maintenance

  • Kurouchi Finish (“Blacksmith’s Finish”) – Traditional rustic look that reduces drag and protects the blade surface

  • Tsuchime Hand-Hammered Texture – Improves food release and reduces sticking during slicing

  • Blade Height: 47mm – Excellent knuckle clearance and versatility

  • Blade Thickness: 2mm – Thin, agile profile for precise cutting

  • Lightweight at 111g – Nimble, balanced feel for controlled prep

  • Octagonal Darkened Oak Handle – Comfortable wa-style grip with secure pinch control

  • Handcrafted in Sakai City, Osaka, Japan – Legendary Japanese knife-making region

  • Brand: OUL – Traditional craftsmanship with modern high-performance steel

Composition of Aogami Super (Blue Super) Steel:

  • Carbon (C): 1.40–1.50% (Increases hardness and edge retention)

  • Chromium (Cr): 0.30–0.50% (Enhances wear resistance and toughness)

  • Molybdenum (Mo): 0.30–0.50% (Improves strength and corrosion resistance)

  • Vanadium (V): 0.30–0.50% (Increases hardness and grain refinement for better sharpness)

  • Tungsten (W): 2.00–2.50% (Adds toughness and wear resistance)

  • Manganese (Mn): 0.20–0.30% (Aids in hardness and grain structure)

  • Phosphorus (P): ≤ 0.025% (Kept low to prevent brittleness)

  • Sulfur (S): ≤ 0.004% (Minimizes impurities for better toughness)

  • Silicon (Si): 0.10–0.20% (Enhances strength and durability)

Key Features of Aogami Super Steel:

  • Higher carbon content than Aogami #1 and #2, leading to exceptional edge retention.

  • Added tungsten and vanadium improve wear resistance and refine the grain for a razor-sharp edge.

  • Offers better toughness than White (Shirogami) steels while maintaining high hardness.

  • Requires proper care due to its high carbon content, making it prone to rust if not maintained.

Aogami Super is favored for high-performance Japanese knives, excelling in sharpness, durability, and edge longevity.

Recommended Uses:

  • Precision vegetable slicing and fine dicing

  • Push cutting herbs and delicate greens

  • Portioning boneless meats and poultry

  • Preparing fish and seafood

  • Everyday meal prep for home cooks and professionals

  • Ideal for cooks who want maximum edge retention with a lightweight feel