This nimble 165mm santoku pairs a shimmering nashiji (梨地) “pear-skin” hammer finish with a slim, gently curved profile that glides through everything from carrots to chicken breast. Stainless cladding guards the blade against rust while the exposed Blue #2 edge takes a screaming-sharp polish and holds it far longer than ordinary stainless knives. A tall heel delivers knuckle clearance for rapid chopping, and the fine, convex grind releases food cleanly for tidy piles on the board.

Aogami Nashiji by Tanaka Uchihamono is forged in Sakai using the traditional san-mai method: a razor-hard core wrapped in softer stainless cheeks. Heat-treated to the low-60s Rockwell range, the Blue #2 edge offers effortless push-cuts and quick touch-ups on a whetstone, giving cooks professional performance without high-maintenance fuss.

Sakai Kikumori 堺菊守 has connected Japan's finest smiths with cooks worldwide since 1926, safeguarding Sakai's 600-year cutlery heritage. By partnering with the city's top forgers, grinders, and sharpeners—and extending support to regional artisans like Minomo Kajiya—the family-run company delivers knives that honor time-tested methods while meeting the demands of today's professional kitchens.

Santoku 三徳 means "three virtues." Some say this refers to three types of food — meat, vegetables, and fish — while others say it means three cutting techniques: slicing, dicing, and mincing. Either way, this all-purpose knife with its shorter, taller blade than a gyuto is an all-time favorite for agile prep work and efficient chopping.

San Mai 三枚 means "three layers" — a hard cutting core sandwiched between two softer outer layers. This traditional construction protects the delicate edge from shock while adding toughness and simplifying maintenance, so you can enjoy the performance of high-carbon steel worry-free.

Aogami A2/S 青紙 (Blue Paper No. 2) is essentially white carbon steel enhanced with chromium and tungsten for added toughness. With 1.05 – 1.15% carbon plus tungsten (1 – 1.5%) and chromium (0.2 – 0.5%), this very hard Hitachi steel delivers exceptional edge retention and fine grain structure. Takes a razor-keen edge, sharpens effortlessly on whetstones, and rewards proper care—hand wash, dry immediately—with decades of superior performance.