Blue steel is an alloy steel containing tungsten (responsible for hardness), chromium (responsible for toughness), and alloy carbides (responsible for hardness), but Aoichi steel is a steel with increased hardness by increasing the amount of carbon from Aoeni steel. This makes the knives extremely long lasting. These knives are recommended for people who use knives for a long time in the kitchen. Since it is carbon steel, it has a very sharp edge, which makes it very sharp, but it will rust if the knife is left in water or salt.
Santoku Knife is an all-purpose knife used for a wide range of purposes such as meat, vegetables, and fish, and is used for household purposes. Originally, the Gyuto(Chef Knife), a Western-style knife, was used as an all-rounder, but the Santoku kitchen knife is a knife that takes advantage of the characteristics of the Japanese nakiri knife and Gyuto(Chef Knife). In recent years, more and more people overseas have been using "Santoku" knives as Japanese knives.
|Product number||Actual Blade Length (mm)||Full Length (mm)||Total Weight (g)|
|molybdenum steel||Specialty Handle|