The Karaku AS Santoku 165mm is a strong performer built around Aogami Super steel, one of the best high-carbon steels available for kitchen knives. It takes an extremely sharp edge and holds it well, making it a great choice for cooks who want high performance without constant sharpening. The soft iron cladding is finished in a traditional kurouchi (blacksmith) finish, which gives the blade a rustic look while also helping with rust resistance and improving food release. As with any carbon steel knife, you’ll still want to keep it clean and dry after use.
This knife is forged by Michikuni Tokaji in Tosa, Japan, and features a solid, workhorse-style grind with good thickness at the spine for durability. The upgraded oak octagonal handle with a burnt urushi finish adds comfort, grip, and a refined feel that pairs nicely with the rugged kurouchi blade. If you’ve been wanting to try Aogami Super, this santoku offers an excellent entry point with great performance for the price.
Care Instructions: This knife uses reactive carbon steel. Hand wash and dry immediately after use. Do not leave it wet or store it in a saya while damp. Avoid cutting hard or frozen foods and use a soft cutting board to protect the edge.Brand: Karaku
Blacksmith: Michikuni Tokaji
Location: Tosa, Japan
Construction: San Mai, Hammer Forged
Cladding: Soft Iron
Edge Steel: Aogami Super Steel
Finish: Kurouchi
Edge Grind: Even
Weight: 4.9 oz (140g)
Edge Length: 171 mm
Total Length: 311 mm
Spine Thickness at Heel: 4 mm
Blade Height: 47 mm
Handle: Oak Octagonal, Burnt Urushi Finish
This knife is forged by Michikuni Tokaji in Tosa, Japan, and features a solid, workhorse-style grind with good thickness at the spine for durability. The upgraded oak octagonal handle with a burnt urushi finish adds comfort, grip, and a refined feel that pairs nicely with the rugged kurouchi blade. If you’ve been wanting to try Aogami Super, this santoku offers an excellent entry point with great performance for the price.
Care Instructions: This knife uses reactive carbon steel. Hand wash and dry immediately after use. Do not leave it wet or store it in a saya while damp. Avoid cutting hard or frozen foods and use a soft cutting board to protect the edge.
