| Blade Length |
165 mm |
| Total Length |
315 mm |
| Steel |
Aogami (Blue #2) |
| Handle |
Wenge |
| Ferrule |
Rosewood
|
| Rockwell |
61-63
|
| Height Spine to heel |
50 mm |
| Width at Spine |
2.7 mm |
| Weight |
128 grams |
| Bevel |
Double (50/50) |
The Blacksmith
Shigeki Tanaka started his blacksmith journey when he apprenticed for three years in the Takefu Knife Village in Echizen City, Fukui Prefecture, Japan, a region renowned for its cutlery making and forging techniques. He learned the intricacies of hand forging blades for food preparation there before moving back to Miki City, Hyogo Prefecture to continue his work at his family's shop where they primarily made sickles and other agricultural tools. Now, the hamono focuses on kitchen knives and has gained a reputation worldwide for producing some of the best knives available at a great price point.
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 (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.
