Kajibee Kurouchi Santoku 170 mm

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Product Information

Blade Length 170 mm
Total Length 320 mm
Steel Aogami (blue) #2
Handle Bacote
Ferrule Gods Wood Ash 
Rockwell 62
Height Spine to heel 50 mm
Width at Spine 4.25 mm
Weight 135 grams
Bevel  Double 

The Blacksmith

Knives carrying the Kajibee brand are hand forged and polished by a father and son team led by master smith 

Kunio Ishikawa in the renowned knife making area of Sanjo. Ishikawa-san chooses to work with only traditional materials like the Aogami #2 used to make these beautiful Nakiri. 

These knives from Kajibee are great workhorse knives. They feature a slightly thicker blade with nice geometry meaning while they've got a solid feel in the hand, they still perform well, and leave plenty of room on the bevels to fine tune them to your taste. 

These knives have a food safe lacquer over the bevel to keep it from rusting. This will wear off naturally with use. If you'd like to remove it acetone works very well! 



The Knife

The word santoku translates to "three virtues" which refers to slicing, dicing and chopping or meat, fish and vegetables depending on who you talk to. Basically the name implies the extreme versatility of the knife which is what has made this style of knife the most popular shape in Japanese home kitchens today. It is slightly shorter than your average western style chef's knife which makes it feel a bit less intimidating for the average home cook while still remaining capable and versatile, great for anyone looking for that one go-to knife. Great for professionals who are limited in terms of space or who just want something a little bit more nimble and compact that a standard Gyuto (Chef's Knife)

Knife Care (Iron Clad)

  • This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
  • Simply wipe the knife with a damp cloth immediately after use.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

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