Minonokuni Raku Super Tsuchime 6.7-inch (170mm) Santoku

Specifications

• Series: Minonokuni Raku Super Tsuchime
• Shape: Santoku (all-purpose knife)
• Blade length: 170mm (6.7 inches)
• Steel: Aogami Super (Super Blue) carbon steel, san mai construction with kurouchi and hand-hammered tsuchime finishes; not stainless
• Hardness: 63-65 HRC
• Grind: 50/50 double bevel, suitable for right- and left-handed cooks
• Spine thickness: 5.4 mm (0.21 inch)
• Blade height: 48.5 mm (1.91 inches)
• Weight: 6.3 ounces (179 g)
• Handle: Octagonal sandalwood with an ebony ferrule
• Handle length: 130 mm (5.1 inches)
• Item number: AOS-2064
• Made in: Japan

Blue Steel Santoku Compared

About a Hand-Forged Knife

The tsuchime pattern is hammered by hand, so the dimples, the kurouchi scale and the grind vary on every Raku knife. These are marks of handwork, not flaws, and they do not affect how the knife cuts.

Before First Use

Wash the knife in warm water with a little soap and dry it before the first use. The edge arrives sharp; a fine waterstone will refine it further when the cook wishes.

Tips for Best Results

• Favor push cuts and tap chopping over rocking.
• Do not use the santoku on bones or frozen food.
• Sharpen both bevels evenly on waterstones.
• Cut on wood or a soft synthetic board.

Care

• Hand wash and dry the knife immediately after use. Never put it in a dishwasher or leave it to soak.
• Carbon steel reacts with acidic food and moisture. A gray or blue patina will form over time and helps protect the steel; rust spots can be removed with a fine abrasive.
• For storage, wipe on a thin film of camellia oil.
• More guidance is in our article on the care and maintenance of carbon steel knives.