Morado Santoku Kuro-uchi 165mm (6.5")
Morado Santoku Kuro-uchi 165mm (6.5")
Morado Santoku Kuro-uchi 165mm (6.5")
€ 185.00

Morado Santoku Kuro-uchi 165mm (6.5")

Best To Use

vegetablesmeatfish

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Morado Santoku Kuro-uchi is a great hand-forged knife with a black Kuro-uchi protective patina and hammer dents. The blade design will suit anyone looking for a smaller, versatile knife for vegetables, fish and meat. It will excel at chopping vegetables on the cutting board. The choice of steel also makes it very easy to sharpen.

The centerpiece of this knife is Hitachi's Super Blue Steel (Aogami Super), which is the very top quality of traditional Japanese steels. The Kuro-uchi (black) patina on the upper part of the knife gives it a unique and rustic appearance. This Morado Santoku was heat-treated to around 63 HRC. It is a very hard steel,  meaning that it will retain a super-fine sharpness for a long time. In addition, due to the high carbon content, the knife is very easy to sharpen. Among the high carbon steels, Aogami Super is also the least sensitive to rust. The outer layers are of softer, stainless steel, giving the knife extra rust protection.

The handle has a round, oval shape and is made of walnut wood with a maple ferrule.

 

Specifications:

Blade shape: Santoku
Steel type: Aogami Super
Hardness (HRC scale): 63
Blade length:
165mm (6.5")
Blade height:
47mm (1.85")
Spine thickness: 2.2mm (0.09")
Handle type / wood:
Japanese / Walnut
Blacksmith: Morado

 

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.