OUL Aogami Super Kurouchi Tsuchime Santoku 165 mm tomatosharp

Santoku 165 mm, OUL Aogami Super Kurouchi Tsuchime Santoku

Name: Santoku 165 mm, OUL Aogami Super Kurouchi Tsuchime Santoku
Brand: OUL
SKU: 237839
Price: 2790.0 NOK
Availability: InStock
Rating: 5.0 (1 reviews)

2 790,-

For those who want a shorter knife than a gyuto for everyday cooking.

In stock

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

Goes with the knife

Maintenance kit, keep the knife sharp

990,-

1 189,-

Cutting board 40×30 cm, TOMATOSHARP End grain ash

1 290,-

10Good Complete Sharpening Kit

2 190,-

2 990,-

Knife case, SHINOGI Case 15-25

4 990,-

Santoku 165 mm, OUL Aogami Super Kurouchi Tsuchime Santoku

2 790,-

Description

The OUL Aogami Super Kurouchi Tsuchime Santoku 165 mm is a Japanese santoku made for precise, efficient kitchen work, with a clear focus on raw performance and traditional craft. The knife gives good control and stability, and suits vegetables, fish and meat.

The blade is forged from Aogami Super carbon steel, known for its sharpness and good edge retention. The traditional kurouchi finish is combined with tsuchime hammering, which gives the knife a raw, handmade look. A good choice for keen home cooks and professionals who want a powerful, precise Japanese knife with clear character.

Made by

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 OUL

Specifications

Knife type: Santoku (chef's knife)
Region: Sakai, Osaka
Steel: Aogami Super (Blue Super), carbon steel
Blade length: 165 mm
Handle: Magnolia wood with buffalo horn
Edge: 50/50
Right-/left-handed: Both
Item number (SKU): 237839
Weight: 117 g

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.

See all knife types

About the steel: Aogami Super (Blue Super)

A Japanese carbon steel with a higher content of carbon, chromium, tungsten and molybdenum. Combines sharpness, hardness and wear resistance. Clean and dry straight after use; avoid long exposure to moisture. Over time the steel develops a patina that protects against corrosion and gives the blade its own look.

Care: needs a little attention

See the difference between the steels

Care and maintenance

Wash by hand in warm water, and dry it straight away.

Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.

See how to care for the knife · How to sharpen it yourself

See all knives