Sakon Ginga Santoku 165 mm

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Product Information

Length  165 mm
Total Length 310 mm
Steel Ginsan 
Handle Ombré lacquer/Oak
Ferrule N/A
Rockwell 62-63 HRc
Height Spine to heel 48 mm
Width at Spine 1.8 mm
Weight 137 grams
Bevel  Double (50/50)



The Blacksmith

This Sakon Ginga series of knives feature a nashiji finish, ombré lacquer handles and semi-stainless ginsan steel. While not as corrosion resistant as some other stainless steels, you would really have to push your luck to rust these knives, though we still recommend with all knives to keep them wiped down, dry and clean at all times. The benefit of ginsan being a semi-stainless steel is that it is considerably easier to sharpen than other traditional stainless steels and will more readily benefit from higher grit stones. 

These knives are relatively thin at the spine and quite thin behind the edge. This gives them a great cutting feel, but we don't find these knives to be particularly delicate, which makes them a great knife to start out your collection with, or for a high volume professional that needs a steel that is both corrosion resistant, and easy to sharpen. 


The Knife

Santoku translates to three virtues. Meat, fish, and vegetables, or slicing, dicing, and chopping. No matter what way you look at it, it implies the versatility of the knife. While you sacrifice some of the slicing capability of a larger gyuto, don't be fooled by its size, the santoku can get 99% of your kitchen tasks done without breaking a sweat, which is probably why its the most popular shape in Japanese home kitchens.



Knife Care (Semi-Stainless Steel)

  • Although this knife is made from semi-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 and damage the blade over time.
  • 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.
  • 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.

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