Miki Aogami Stainless Clad Gyu-Santoku 180mm

＜Gyu-Santoku Knife＞

A version of the santoku kitchen knife more suited for meat, modeled after the western chef's knife.
The santoku knife is a multi-purpose knife commonly used in Japanese households. Pronounced santoku bōchō. The blade is thin and can handle vegetables, meat, and fish—all with a single knife, hence the name "santoku" (three virtues). An evolved version of the bunka bōchō. This version has a narrower tip, making it easier to work with meat.

Japan’s Traditional Metalworking Town – Miki, Hyogo
Craftsmanship passed down since Showa 10 (1935)
“Traditional Sharpness” created by a long-established maker

＜Aogami Super Steel Three-Layer＞
High-grade Japanese steel (Aogami Super) with exceptional hardness is clad in stainless steel, resulting in a knife with outstanding sharpness while retaining the steel’s toughness and durability.

• Blade Material: (Core) Aogami Super
          (Sides) SUS410 three-layer finish
• Blade Thickness: 2.3mm
• Handle Material: Rosewood (Shitan)

Gyuto (Chef’s Knife)
Blade Length: 180mm
Three-layer finish, double bevel