The Kajiwara kurouchi 165mm santoku is another great all around chef knife. With a good bit of heft, a thick blade, and a unique complex grind this santoku is truly a workhorse knife. The sheepsfoot blade profile of a santoku lends it to chopping and push cutting techniques, as opposed to rocking, not to say you canít use a rocking technique, because you can, itís just not optimal. Being only 165mm or about 6.5 inches long, this size will appeal to those who feel that a full size gyuto is just too unwieldy or cumbersome. Although this is not a featherweight Japanese knife, its heft does add to its chopping capability, and with Aogami #2 steel stepping up to the plate on the edge, you can be assured that this knife can get extremely sharp, and hold that edge for much longer than the stainless steel models youíll find in many kitchen and home stores. Remember this knife is 100% carbon steel, and should be dried before storage to prevent rust. In the event that you do find some surface rust, fear not: steel wool, or a heavy scouring pad aided by olive or vegetable oil, will clean it right off. No matter what, a knife with this pedigree at this price is not easy to come by.
Weight: 5 ounces
Blade Length: 169 mm
Overall Length: 310 mm
Thickness at Heel: 4.0 mm
Blade Height: 46.3 mm
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