| Blade Length | 165 mm |
| Total Length | 307 mm |
| Steel | Aogami Super |
| Handle | Wenge |
| Ferrule | N/A |
| Rockwell | 63 |
| Height Spine to heel | 47 mm |
| Width at Spine | 2 mm |
| Weight | 133 grams |
These are easily some of the most beautiful knives we have at the shop. Made by Master Blacksmith Yu Kurosaki who works out of a newly constructed shop just steps from the Takefu knife village community centre. He began his blacksmith journey in 2002 at Kanehiro and now only 17 short years later he has been awarded his Master Blacksmith designation by the Echizen Blacksmith Foundation. His knives represent the future of Blacksmithing in Japan as he focuses on traditional technique while using innovative and progressive design's and finishes that have garnered the attention of many chef's around the globe. Simply put his knives are stunning to look at and dare we say perform even better than they look.
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 versatility of the knife which is what's made it the most popular knife in Japanese home kitchen today. It's great for the home cook looking for that one go-to knife they can use for everything or for the professional looking for something versatile yet compact.
*These knives are extremely thin! This gives them an incredible cutting feel but makes them more delicate than other knives. It can easily chip if used improperly and we don't recommend it to those who want a knife they can be a bit aggressive with.
Knife Care (Stainless Clad)
- This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
- Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
- 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.