OUL White #1 Santoku 165mm
The Santoku, meaning "three virtues" for its versatility with meat, vegetables, and fish, is the ultimate all-purpose knife ideal for slicing, dicing, and chopping. Its broad, short blade makes it great for precise, efficient cutting across a variety of ingredients.
This Santoku features a stainless-clad construction with a core of White #1 (Shirogami #1) steel, the purest of carbon steels. It offers exceptional edge retention while remaining easy to sharpen.
The blade is finished with a kasumi polish, giving it a timeless, classic appearance. Paired with a darkened oak handle, this knife beautifully combines functionality, traditional craftsmanship, and elegant design.
-DESCRIPTION-
Shape - Santoku
Blade length - 165mm
Blade Height - 45.5mm
Blade Thickness - 2.6mm
Weight - 143.7g
Blade Construction - San Mai
Cladding - Stainless
Steel Type - White #1 (Shirogami #1)
Rockwell Hardness - 61-63 HRC
Handle - Octagonal Darkened Oak
Made in - Sakai City, Osaka, Japan
Brand - OUL
White #1 steel, also known as Shirogami #1, is a high-carbon steel commonly used in high-end Japanese knives and tools. It is known for its excellent edge retention and ability to take a very fine edge.
Composition of White #1 Steel:
Carbon (C): ~1.25% - 1.35% (Increases hardness and edge retention)
Manganese (Mn): ~0.20% - 0.30% (improves toughness, enhances hardness, and wear resistance)
Silicon (Si): ~0.10% - 0.20% (Enhances strength and durability)
Phosphorus (P): ≤ 0.025% (Kept low to prevent brittleness)
Sulfur (S): ≤ 0.004% (Minimizes impurities for better toughness)
Characteristics:
Higher carbon content than White #2 steel, making it harder and capable of taking an extremely sharp edge.
Extremely fine grain structure, allowing for superior sharpness and ease of sharpening.
Less tough than lower-carbon steels, making it more brittle and requiring careful handling.
No added chromium, meaning it is highly reactive and prone to rust if not properly maintained.
White #1 steel is favored by traditional Japanese blacksmiths for making high-performance kitchen knives, woodworking tools, and straight razors.
The Santoku, meaning "three virtues" for its versatility with meat, vegetables, and fish, is the ultimate all-purpose knife ideal for slicing, dicing, and chopping. Its broad, short blade makes it great for precise, efficient cutting across a variety of ingredients.
This Santoku features a stainless-clad construction with a core of White #1 (Shirogami #1) steel, the purest of carbon steels. It offers exceptional edge retention while remaining easy to sharpen.
The blade is finished with a kasumi polish, giving it a timeless, classic appearance. Paired with a darkened oak handle, this knife beautifully combines functionality, traditional craftsmanship, and elegant design.
-DESCRIPTION-
Shape - Santoku
Blade length - 165mm
Blade Height - 45.5mm
Blade Thickness - 2.6mm
Weight - 143.7g
Blade Construction - San Mai
Cladding - Stainless
Steel Type - White #1 (Shirogami #1)
Rockwell Hardness - 61-63 HRC
Handle - Octagonal Darkened Oak
Made in - Sakai City, Osaka, Japan
Brand - OUL
White #1 steel, also known as Shirogami #1, is a high-carbon steel commonly used in high-end Japanese knives and tools. It is known for its excellent edge retention and ability to take a very fine edge.
Composition of White #1 Steel:
Carbon (C): ~1.25% - 1.35% (Increases hardness and edge retention)
Manganese (Mn): ~0.20% - 0.30% (improves toughness, enhances hardness, and wear resistance)
Silicon (Si): ~0.10% - 0.20% (Enhances strength and durability)
Phosphorus (P): ≤ 0.025% (Kept low to prevent brittleness)
Sulfur (S): ≤ 0.004% (Minimizes impurities for better toughness)
Characteristics:
Higher carbon content than White #2 steel, making it harder and capable of taking an extremely sharp edge.
Extremely fine grain structure, allowing for superior sharpness and ease of sharpening.
Less tough than lower-carbon steels, making it more brittle and requiring careful handling.
No added chromium, meaning it is highly reactive and prone to rust if not properly maintained.
White #1 steel is favored by traditional Japanese blacksmiths for making high-performance kitchen knives, woodworking tools, and straight razors.
The Santoku, meaning "three virtues" for its versatility with meat, vegetables, and fish, is the ultimate all-purpose knife ideal for slicing, dicing, and chopping. Its broad, short blade makes it great for precise, efficient cutting across a variety of ingredients.
This Santoku features a stainless-clad construction with a core of White #1 (Shirogami #1) steel, the purest of carbon steels. It offers exceptional edge retention while remaining easy to sharpen.
The blade is finished with a kasumi polish, giving it a timeless, classic appearance. Paired with a darkened oak handle, this knife beautifully combines functionality, traditional craftsmanship, and elegant design.
-DESCRIPTION-
Shape - Santoku
Blade length - 165mm
Blade Height - 45.5mm
Blade Thickness - 2.6mm
Weight - 143.7g
Blade Construction - San Mai
Cladding - Stainless
Steel Type - White #1 (Shirogami #1)
Rockwell Hardness - 61-63 HRC
Handle - Octagonal Darkened Oak
Made in - Sakai City, Osaka, Japan
Brand - OUL
White #1 steel, also known as Shirogami #1, is a high-carbon steel commonly used in high-end Japanese knives and tools. It is known for its excellent edge retention and ability to take a very fine edge.
Composition of White #1 Steel:
Carbon (C): ~1.25% - 1.35% (Increases hardness and edge retention)
Manganese (Mn): ~0.20% - 0.30% (improves toughness, enhances hardness, and wear resistance)
Silicon (Si): ~0.10% - 0.20% (Enhances strength and durability)
Phosphorus (P): ≤ 0.025% (Kept low to prevent brittleness)
Sulfur (S): ≤ 0.004% (Minimizes impurities for better toughness)
Characteristics:
Higher carbon content than White #2 steel, making it harder and capable of taking an extremely sharp edge.
Extremely fine grain structure, allowing for superior sharpness and ease of sharpening.
Less tough than lower-carbon steels, making it more brittle and requiring careful handling.
No added chromium, meaning it is highly reactive and prone to rust if not properly maintained.
White #1 steel is favored by traditional Japanese blacksmiths for making high-performance kitchen knives, woodworking tools, and straight razors.