|Blade Length||165 mm|
|Total Length||310 mm|
|Ferrule||Black Pakka wood|
|Height Spine to heel||47mm|
|Width at Spine||2 mm|
Yoshimi Kato-san works out of the Takefu Knife village and took over the Family business from his father in 2013. His Father Hiroshi Kato-san started the shop in the late 1960's and was inaugurated as the 4th Chairman of the Takefu Knife village in 1994. Making incredible knives runs in the family obviously and we're very excited to have these incredibly sharp knives in our shop. They have one of the most beautiful damascus patterns we have ever seen and are sharpened by famous knife sharpener Makoto Kurosaki-san; brother of one of our favorite knifemakers Yu Kurosaki-san.
The word Santoku translates to "three virtues" which refers to Slicing, dicing and chopping or meat, fish and vegetables depending on who you ask. Basically the name implies the versatility of the of the knife which is what's made it the most popular knife in Japanese home kitchen today. If you're a home cook looking for that one, do-it-all knife this is the knife for you! Professionals can get a great deal of work done with a santoku as well and I (Gage-Owner of Sharp) used one while cooking professionally and found it to be a fantastic option especially for more intricate veg prep like brunoise shallot and garlic.
Knife Care (Stainless Steel)
- Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
- NO DISHWASHER - the high heat will ruin the wooden handle.
- Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
- Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
- Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.