Gekko Santoku 180mm Aogami No. 1 Kurouchi

Product description

This Japanese Santoku kitchen knife with a blade length of 180 mm is a handcrafted original from the manufacturer Gekko, which builds on traditional blacksmithing techniques dating back to the Edo period. Each piece is individually crafted and bears the unique character of handmade production.

The blade is made of Aogami No. 1 (Blue Steel #1) carbon steel, which is among the high-quality materials used in professional knives. Compared to Aogami No. 2, it contains a higher proportion of carbon, which results in longer edge retention and very high hardness while maintaining good sharpenability.

The blade core is supplemented with a soft iron cladding, which increases the toughness and stability of the knife during use. The blade surface has a traditional kuro-uchi (black forged) finish, which is created during heat treatment and gives the knife an authentic, raw appearance.

The handle is made of hardened natural wood, designed with an emphasis on moisture resistance and natural aesthetics. Each piece has an original grain and material structure.

Knife category

Knife category: Kitchen knife
Knife type: Santoku (all-purpose knife)
Brand / manufacturer: Gekko
Country of origin: Made in Japan

A Santoku is an all-purpose knife suitable for slicing meat, fish, and vegetables with high cutting control.

Knife specifications

Overall length: approx. 325 mm
Blade length: approx. 180 mm
Blade height: approx. 49 mm
Blade thickness: approx. 1.9 mm
Sharpening: double-bevel (for right and left-handers)

Materials used

Blade core: Aogami No. 1 (Blue Steel #1, carbon steel)
Cladding: soft iron
Blade surface: kuro-uchi (black forged finish)

Handle: hardened natural wood

Blade features

The blade offers extreme sharpness and long edge retention.
Aogami No. 1 provides higher hardness and longer edge life than Aogami No. 2.
Handmade production ensures the unique character of each piece.
The kuro-uchi surface protects the blade and emphasizes its traditional appearance.

Recommendations for new knives

For maximum performance, we recommend gently sharpening the knife on a whetstone before first use.
Carbon steel responds very well to fine finishing sharpening.

Recommendations for knife maintenance

After each use, rinse the knife, dry it thoroughly, and store it in a dry place.
For longer storage, we recommend lightly oiling the blade.

Warning – carbon steel knives

Carbon steel is not stainless and may darken or rust with improper care.
These changes are natural and do not negatively affect the knife's functionality.

Warning

Not suitable for dishwashers or dryers, as material damage may occur.

The knife is not intended for cutting bones, frozen foods, or hard ingredients.

Do not use the knife for prying or other activities beyond slicing.

Avoid cutting on hard surfaces such as glass or stone; we recommend using wooden or plastic cutting boards.