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Mikazuki Knives

Kyohei Shindo - Aogami No.2 Santoku Kurouchi knife 165mm

Kyohei Shindo - Aogami No.2 Santoku Kurouchi knife 165mm

Regular price $160.00 AUD
Regular price $178.00 AUD Sale price $160.00 AUD
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Blacksmith: Kyohei Shindo
Knife Type: Santoku knife
Steel Type: Blue #2 / Aogami #2 carbon steel Core, soft iron clad kurouchi finish
Blade Hardness: HRC 62
Blade Type: Double bevel
Blade Length: 165mm
Full Length: 310mm
Blade Height (Heel): 46mm
Spine Thickness(Heel): 5mm
Handle: Octagonal magnolia handle buffalo horn ferrule
Weight: 125g

Type of knife:
Santoku is an all-round knife for cutting, dicing, slicing meat, fish and vegetables. Santoku means the three virtues in Japanese. Wider and rounded shape is especially suitable design for cutting vegetables. This multi tasking Santoku knife is very popular for home cooks in Japan. Most Santoku knives have a blade length of 165-180mm. 

About blacksmith:
Kyohei Shindo is a young blacksmith born in Hokkaido. When he was younger, he always wanted to become a craftsman and found the blacksmithing was the craft for him. He moved to Tosa in Kochi Prefecture and had trained as a craftsman for many years. In 2020, he finally opened his own workshop. Super thin tips of his knives are getting popular. Watch for his future success.

About steel type:
AOGAMI NO2/Blue Steel No.2 is a high carbon steel developed by Hitachi Special Stainless Steel. This steel is made by adding Chromium and Tungsten to White Steels (type of high carbon steel, also developed by Hitachi) to improve hardness and toughness. Blue Steel No.2 has more sharpness, edge retention and hardness in comparison to White Steels. In general, Blue Steels make resharpening harder than White steels. It will rust if it is left wet or left in contact with something containing any amount of moisture, so need to wipe and dry completely after using. For longer storage protect with a film of oil to avoid lasting. 
Use and Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.
- Do not use a dishwasher to clean your knife.
If you are under the age of 18 years, you cannot place orders with Mikazuki Knives.

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