Kawamura Aoki Warikomi Santoku 165mm (6.5")
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Santoku knife is a versatile kitchen knife that will shine through all kinds of chopping and cutting on the kitchen board. Meat lovers will only miss a little bit of length with larger pieces of meat. Did you know that the word santoku means "knife of three virtues" in Japanese? The word san is number three, meaning that it can be used to prepare vegetables, fish and meat.
Kawamura Aoki Warikomi Santoku is not your common Japanese knife. Don't get us wrong, it checks all the important boxes. The core of the knife is made from one of the best steel currently available for kitchen knives (Yasuki Aogami #1 carbon steel) clad into softer layers of stainless steel (low maintenance!). It has a very thin blade profile, characterized by the classic, western-style handle which offers excellent grip and is suitable for both right and left-handed users.
The not-so-common feature is the color of the pakka wood handle. Emerald green is not a choice many Japanese blacksmiths decide fitting on their knives, but we feel it was a good choice. The knife definitely stands out but not in a flashy way.
The bolster is stainless and provides a smooth and comfortable transition between the handle and the blade. The appearance of the knife is complemented by a decorative copper ring. The knife is slightly heavier and therefore suitable for anyone who is used to heavier knives but wants sophisticated Japanese sharpness.
The center of the knife is Yasuki Blue #1 (Aogami) steel, which ranks at the very top of quality Japanese steels. It is extremely hard steel, which means that it retains super-fine sharpness for a long time despite its extensive and long-lasting usage. In addition, due to the high carbon content, the knife is very easy to sharpen. The outer layers are made of softer stainless steel, giving the knife extra protection from rust. Only the very edge of the blade will require additional maintenance (where Aogami steel is exposed).
The word warikomi refers to the process of wrapping softer steel around the harder, core steel. This provides protection and slightly greater rigidity of the hard core. The main advantage and property of these knives are that they are thin, sharp and hold a sharp edge for a long time. The majority of modern Japanese knives are made using this technique (san-mai cladding).
About the blacksmith:
Sakai Kikumori has been producing kitchen knives with skilled craftsmen since 1925. The chef's culture has been supported by the creation of traditional knives in Seki, a town known as the home of kitchen cutlery in Japan. Kikumori smithery is considered one of the best knife makers in the region.
|Steel type:||Yasuki Blue #1 (Aogami)|
|Hardness (HRC scale):||63
|Overall length:||290mm (11.4")|
|Spine thickness:||1.9mm (0.07")|
|Weight:||145g (5.1 oz)|
|Handle length:||115mm (4.5")|
|Handle type / wood:||
Western / Pakka wood
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.