santoku

n Really close to the Chef Knife, the Santoku is one of the most common knives due to its versatility. Perfect to cut any type of meat, fish and vegetables. Blade length : 18
$179.99
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$179.99
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Really close to the Chef Knife, the Santoku is one of the most common knives due to its versatility. Perfect to cut any type of meat, fish and vegetables. Blade length : 180mm Blade material : SUJ2 HRC : 60 Scroll down to see Blade, handle and knife care specifications

The blade is beautifully forged in Sakai, Japan, in the prefecture of Osaka. Sakai is often considered as the birthplace of Japanese knives. What makes Japanese knives outstanding is the quality that results from centuries of craftsmanship. Compared to the European blades, the Japanese ones have much harder steels which means it stays sharp ridiculously longer.

The handle is beautifully handmade and assembled by a carpenter here in Montreal, Canada. The octagonal traditional Japanese style called ‘’WA’’ was designed to provide the ultimate precision and feeling in hand. Made of premium quality American Walnut, this handle can literally last a lifetime.

1.NEVER IN THE DISHWASHER!
2. Realign the blade with a honing rod once every month
3.Sharpen with a whetstone two times per year if you’re a home cook, 4 times if you’re a professional.
4.We highly recommend to use the knife on a wood cutting board.
5.Carbon steel knives rust, you must keep the knife always in a dry place. We recommend to develop a patina as soon as possible (see joined article by Knifewear https://knifewear.com/blogs/news/knife-knowledge-basics-carbon-steel-care)