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Tadafusa Aogami Nashiji Santoku 170mm

$144.50 $207.10

As with the Paring (Utility) and the Petty (Utility) kitchen knives from this series the Santoku (All-purpose) kitchen knife stands out with its quality and its finish. The way the Walnut handle blends with the Integral bolster and the Nashiji (Pear skin) finish down to the grind pattern on the blade of the knife is a true example of the blacksmith’s skill.

As with the other knives I tested this Santoku using it to prep the ingredients for a Chicken Laksa soup, from garlic, ginger, chilies, fresh lemongrass, etc to cleaning and slicing some chicken breasts into strips. Fantastic knife to use for this and it fulfilled its title as an All-purpose knife, great for push or pull cutting and you can also do some rocking cuts depending on the ingredients. Another knife I would highly recommend.

About Santoku (All-purpose) Japanese Kitchen Knives

Made in Japan Logo


Style: Santoku (All-purpose)
Core: Aogami 2 steel, hardened to HRC62-63
Cladding: Stainless steel
Finishing: Nashiji (meaning rough finish or pear skin)
Blade Length: 170mm
Overall Length: 310mm
Weight: 157gm
Blade Height @ Heel: 42mm
Spine Thickness @ Heel: 5.2mm
Spine Thickness @ Tip: .04mm
Bevel: Double
Handle Material: Walnut (attached to an integral bolster)
Handle Style: Western (Left or Right-handed)

Tadafusa Aogami 2
Tadafusa has been handmaking beautiful Japanese Kitchen Knives since 1948 and was founded by Sone Torasaburo. Their forge is located in the town of blacksmiths, Sanjo, Niigata prefecture, Japan, an area known for its metalwork as well as its high-quality rice and sake.
The Aogami 2 steel knives are hardened to HRC62-63 and clad in softer stainless steel. This range has a Nashiji (meaning rough finish or pear skin) finish which compliments the walnut handle. The blade is distal tapered for better balance and has a sealed bolster that seals the blade to the handle, resisting dirt and water. They are a perfect range of knives to get a taste of carbon steel without the headache of the maintenance required for a normal carbon steel knife.
The Tadafusa Aogami Nashiji knives with the Walnut handle are the perfect addition to any kitchen, whether it is a busy restaurant or a home kitchen, these knives stand out with their looks and their quality.

Washing – Hand wash with soapy water, rinse the blade with Hot water. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Do not wash in a dishwasher!

Storage – Store in a cool, dry place. Do not store in cutlery draw with other knives. Use a knife rack or at a minimum a cover for the knife to protect the edge

Sharpening - It is recommended to sharpen these knives to a fine edge on a Japanese Whetstone. However, for touch-up sharpening, you can use a Ceramic Steel and a 2 or 3 Wheel Japanese Water sharpener as these are designed for the angle of bevel angle of Japanese knives.

Customer Reviews

Based on 1 review
Loc Nguyen

absolutely flawless