Santoku knife made by the Kajihara blacksmith family, who have inherited traditional knife making techniques for four generations.
The core material is Aogami #2 carbon steel, sandwiched between multiple steels, and shaped by hand forging. While retaining the ruggedness and wildness typical of blades from the Tosa region knife, the blade has a beautiful finish with a laminated steel pattern appearing across the entire blade. The spine has a thick, so you can tell at a glance that it is a hand forged knife.
The blade is made of carbon steel, so it will rust, but it is sharper than a stainless steel knife. And can be made very sharp depending on how you sharpen it.
Material : Aogami#2 steel
Aogami(Blue)#2 is a carbon steel whose quality has been improved by adding chromium and tungsten to Shirogami(white)#2. It is a bit more expensive than Shirogami (white steel).
Hard (sharp)and has abrasion resistance (long lasting sharpness), but not stainless steel, so easy to rust. Do not leave wet. Aogami steel is easier to sharpen than stainless steel. To maintain its function, it is recommended to have a sharpening stone.
Type of knife : Santoku
Santoku is a versatile kitchen knife that can cut meat, fish and vegetables. It is the most used kitchen knife in Japan, and it is also the most exported Japanese knife to the Western market. It is easy to handle because it does not have a long blade like a Gyuto knife or Slicer.
Specifications
- Brand : Tosa-Kajiya
- Length : Blade 170mm (6.7inch) , Total Length 300mm (11.8ch)
- Weight : 135grs (4.8oz)
- Blade : Aogami Damascus Carbon Steel
- Hardness : HRC 65
- Handle : Octagonal walnut
- Available for : Right and left handed
Maintenance
- Keep clean and dry after use.
- Do not use for any frozen foods or bones.
- Not recommend to clean in dishwasher.
Duties
In addition to the product price and shipping cost, there are cases that your country's customs requests import taxes.