Crafted by Shiro Kamo in Echizen, Japan, this knife boasts a blade made from R2 powder steel, with a hardness of 65±1 HRC. The multi-layered construction and double-bevelled, full tang blade contribute to its overall durability and sharpness. The blade features a striking Nickel Damascus finish.
Complementing the exceptional craftsmanship is a handle made of Blue Turquoise adorned with a white ring Mosaic Pin, providing both aesthetic appeal and a comfortable grip. Noteworthy is the knife’s remarkable lightness, making it a practical and efficient tool for culinary enthusiasts.
Please Note: The handle colour varies from light to quite deep ochre.
Maintenance:
- Avoid chopping hard ingredients such as bones, frozen food, or any rock-solid items. Not dishwasher safe.
- These knives are very easy to sharpen on an M150 Water Wheel, fine diamond steel, and up to 4000 or below grit whetstone (available in the Sharpening accessories section).
SANTOKU (San – 3 & Toku – benefit):
This is the classic Japanese chef’s knife. It is flat from the handle end for about ½ way to the tip and then gently curves to a point. It is ideal for straight vertical chopping, horizontal slicing and roll cutting.
Function – Multi-purpose chef knife. For Slicing, Dicing and Mincing of vegetables, meat and fish.
Normal length – 165mm to 180mm (smaller 140mm are available in a few collections)
Tip: The 170mm/180mm is the most popular multipurpose knife.
).
Reviews
There are no reviews yet.