Santoku 145 mm, OUL Aogami Santoku
For those who want a shorter knife than a gyuto for everyday cooking.
Carbon steel: dry it right after use.
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- Delivery in 1–3 working days in Norway
- Free delivery in Norway over 2 500,-
- 30-day returns
- Specialist shop with its own sharpening workshop
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Description
OUL Aogami Santoku 145mm is a practical knife if you prefer a slightly smaller knife that still handles most tasks. It sits very well in the hand and is very sharp out of the box.
About carbon steel
Knives with a high carbon content rust easily if the blade comes into contact with water and acid. Wash and dry the knife straight after use, and store it somewhere dry.
OUL · Sakai, Osaka
OUL is based in Sakai, under the same roof as HADO. They are sharpening specialists: the blades come from selected smiths, then OUL sharpens, polishes and fits the handles.
All knives from OULSpecifications
- Knife type
- Santoku (chef's knife)
- Region
- Sakai, Osaka
- Hardness
- 62-63 HRC
- Blade length
- 145 mm
- Handle
- Pakkawood
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- 241095
About the knife type: Santoku (chef's knife)
Santoku is a Japanese all-purpose knife. The name means 'three uses': meat, fish and vegetables.
The blade is slightly wider than on a gyuto or a Western chef's knife, so there is room for large vegetables. The tip gives the edge a larger contact surface, and the knife cuts well with a push cut.
About the steel: Blue #2 (Aogami #2)
Care and maintenance
Carbon steel: rinse and dry the knife right after use. A little dark patina is normal and protects the steel.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
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