Santoku means three virtues, usually read as meat, fish, and vegetables, and that broad job description is why it became the default kitchen knife in so many Japanese homes. This 165mm Ariake santoku has a fairly flat edge for push cutting and a rounded tip that keeps the blade compact and easy to control.
Under the satin finish is an AUS10 stainless core sandwiched between layers of stainless cladding. This san mai, or three layer, build lets the core run harder, about 61 HRC here, while the outer layers make the blade more forgiving in daily use. AUS10 sharpens quickly on water stones and holds a keen edge longer than most entry level stainless steels.
The octagonal walnut handle has no ferrule, giving it a clean, one piece look and a smooth grip that suits cooks who want a single knife for most of their prep. Ariake knives are made in Saga Prefecture and named after the Ariake Sea, known for its dramatic tides and its nori farms.
Care Instructions: AUS10 is a stainless steel, so it shrugs off the spotting and patina that carbon blades develop, but it still deserves a quick hand wash and a towel dry right after use. Keep it out of the dishwasher, which is hard on both the edge and the walnut handle. Cut on wood or rubber boards, skip frozen foods and twisting cuts, and touch up the edge on a fine water stone when it starts to slip on tomato skins.
Under the satin finish is an AUS10 stainless core sandwiched between layers of stainless cladding. This san mai, or three layer, build lets the core run harder, about 61 HRC here, while the outer layers make the blade more forgiving in daily use. AUS10 sharpens quickly on water stones and holds a keen edge longer than most entry level stainless steels.
The octagonal walnut handle has no ferrule, giving it a clean, one piece look and a smooth grip that suits cooks who want a single knife for most of their prep. Ariake knives are made in Saga Prefecture and named after the Ariake Sea, known for its dramatic tides and its nori farms.
Care Instructions: AUS10 is a stainless steel, so it shrugs off the spotting and patina that carbon blades develop, but it still deserves a quick hand wash and a towel dry right after use. Keep it out of the dishwasher, which is hard on both the edge and the walnut handle. Cut on wood or rubber boards, skip frozen foods and twisting cuts, and touch up the edge on a fine water stone when it starts to slip on tomato skins.
- Brand: Ariake
- Location: Saga Prefecture, Japan
- Made in Japan
- Construction: San Mai (3 Layer)
- Edge Steel: AUS10 Stainless Steel
- Cladding: Stainless Steel
- HRC: 61
- Handle: Octagonal Walnut
- Ferrule: None
- Blade Length: 165 mm
