Tadafusa Aogami Nashiji Santoku 170mm
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.
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.