Tosaichi AO Super Santoku 165mm
Tosaichi AO Super Santoku 165mm
Tosaichi AO Super Santoku 165mm
Tosaichi AO Super Santoku 165mm
Tosaichi AO Super Santoku 165mm
Tosaichi AO Super Santoku 165mm
Tosaichi AO Super Santoku 165mm
Tosaichi AO Super Santoku 165mm
Tosaichi AO Super Santoku 165mm
Tosaichi AO Super Santoku 165mm
Tosaichi AO Super Santoku 165mm
Tosaichi AO Super Santoku 165mm
Tosaichi AO Super Santoku 165mm
Tosaichi AO Super Santoku 165mm
Tosaichi AO Super Santoku 165mm
Tosaichi AO Super Santoku 165mm

Tosaichi AO Super Santoku 165mm

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$220.45
Regular price
$244.95
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$24.50 (11%)
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Product Information

Blade Length 165 mm
Total Length 306 mm
Steel Aogami (Blue Super) Stainless Clad
Handle Magnolia
Ferrule Black Pakka Wood
Rockwell 62-63
Height Spine to heel 48 mm
Width at Spine 2 mm
Weight 117 grams
Bevel Double
Tosaichi

Located in Tosa city, Japan these knives are forged for us by a group of blacksmiths over seen by head blacksmith Suzuki-san. The history of Tosaichi Hamono can be traced back 800 years and is rooted in traditional forging techniques developed over the centuries coupled with new age techniques that make for some really beautiful knives at affordable prices. They work with a wide variety of steels which allows them to offer knives that are suitable for many people. Knives from the Tosaichi AO Super line are designed to be lasers. They are thin at the spine and come quite thin behind the edge for a great cutting feel. 

The Knife
The Tosaichi Ao Super series of knives feature a stainless clad, Aogami-super core hardened to 62-63, magnolia handles with buffalo horn ferrules and a very sleek finish. While the term “laser” is very subjective we don’t often see knives much thinner and lighter than these. Practical and fun to use, we can’t see anyone being disappointed by one of these!

The word "Santoku" translates to "Three Virtues" which refers to slicing, dicing and chopping or meat, fish, and vegetables depending on who you ask. Basically the name tries to imply the extreme versatility of the blade which is what has made it so popular in Japanese home kitchens today. Slightly shorter than the Gyuto or 8 inch chef's knife they are a great option for those who find the former shapes to be a bit too large and unwieldy. 

Knife Care (Stainless Clad)

  • This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
  • Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
  • This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
  • Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

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