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OUL Blue #2 Nashiji Santoku 170mm Japanese kitchen knife full blade profile
  • OUL Blue #2 Nashiji Santoku 170mm Japanese kitchen knife full blade profile
  • OUL chef knife with a wooden handle on a clear stand against a white background
  • Choil shot highlighting grind and edge geometry of Blue #2 Santoku
  • Nashiji pear-skin blade finish detail on OUL Santoku
  • OUL 170mm Santoku with nashiji finish for improved food release
  • Balanced walnut Western handle design for comfortable grip
  • OUL Blue #2 Nashiji Santoku 170mm Japanese kitchen knife full blade profile
  • OUL chef knife with a wooden handle on a clear stand against a white background
  • Choil shot highlighting grind and edge geometry of Blue #2 Santoku
  • Nashiji pear-skin blade finish detail on OUL Santoku
  • OUL 170mm Santoku with nashiji finish for improved food release
  • Balanced walnut Western handle design for comfortable grip
OUL Blue #2 Nashiji Santoku // Walnut Handle // 170mm

OUL Blue #2 Nashiji Santoku // Walnut Handle // 170mm

$220.00 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 an Aogami #2 (Blue #2) steel core, known for its excellent sharpness, edge retention, and ease of sharpening. A favorite among Japanese knife makers, Blue Paper Steel #2 offers a reliable balance of performance and workability.

The blade’s subtle nashiji (pear-skin) finish enhances food release while giving the knife a refined look. Paired with a Western-style walnut handle and an integrated bolster, this Santoku provides excellent balance, comfort, and precise, effortless cutting for everyday kitchen tasks.

Key Features:

  • Santoku 170mm (Three Virtues Knife) – Ideal for slicing, dicing, and chopping vegetables, meat, and fish

  • Aogami #2 (Blue #2) Carbon Steel Core – Outstanding sharpness, edge retention, and easy sharpening

  • Rockwell Hardness: 62–63 HRC – High-performance cutting ability with excellent durability

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

  • Stainless Nashiji (Pear Skin) Finish – Enhances food release while adding a refined traditional look

  • Blade Height: 47.75mm – Generous knuckle clearance for comfortable prep work

  • Blade Thickness: 4mm at Heel – Added strength and stability near the heel

  • Weight: 154.1g – Well-balanced feel for controlled, precise cutting

  • Western Walnut Handle with Integrated Bolster – Comfortable, familiar grip with excellent balance

  • Handcrafted in Sakai City, Osaka, Japan – Renowned center of traditional Japanese knife making

  • Brand: OUL – Modern craftsmanship rooted in Japanese tradition

Composition of Aogami #2 (Blue #2) Steel:

  • Carbon (C): 1.00–1.20% (Enhances hardness and edge retention)

  • Chromium (Cr): 0.20–0.50% (Increases wear resistance and toughness)

  • Tungsten (W): 1.00–1.50% (Adds strength and wear resistance)

  • Manganese (Mn): 0.20–0.30% (Improves 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 Blue #2 Steel:

  • High carbon content provides excellent sharpness and edge retention.

  • Tungsten and chromium improve wear resistance and toughness compared to White (Shirogami) steels.

  • Easier to sharpen than Blue #1 while still offering great durability.

  • Requires proper care as it is prone to rust due to high carbon content.

Aogami #2 is widely used in high-end Japanese kitchen knives, woodworking tools, and cutlery, prized for its balance of sharpness, durability, and ease of sharpening.

Recommended Uses:

  • Slicing vegetables with clean, smooth push cuts

  • Dicing onions, herbs, and root vegetables

  • Preparing boneless meats and poultry

  • Portioning fish and seafood

  • Everyday meal prep in home or professional kitchens

  • Ideal for cooks who prefer a slightly thicker, more powerful Santoku feel